A confectionery product is provided. The product includes a hollow body formed by at least one first material. Present on the outer surface itself of the product is a second material, different from said first material, which reproduces a decorative element. The hollow body comprises a first outer layer, formed by the first material and at least one second layer, formed by the second material, which is set internally, on the first layer. The first layer has an opening that allows a portion of the second layer to emerge on the outer surface, so as to form the decorative element. The first outer layer and the portion of the second layer together define the outer surface. The second layer coats the inner side of the first layer at least partially and at a position away from the opening.

The present invention relates to a confectionery comprising a core and an outer surface bounding the core, wherein at least part of the outer surface of the core is coated with a coating agent, characterized in that the coating agent comprises apple wax. The invention further relates to a process for producing a confectionery, to the confectionery obtainable by this process, and to the use of apple wax.

The present invention relates to a confectionery comprising a core and an outer surface bounding the core, wherein at least part of the outer surface of the core is coated with a coating agent, characterized in that the coating agent comprises apple wax. The invention further relates to a process for producing a confectionery, to the confectionery obtainable by this process, and to the use of apple wax.

Fat continuous confections, such a crèmes and crème-type fillings, and methods of making thereof are provided. The fat continuous confections have a high insoluble dietary fiber content and do not include sugar alcohols. The fat continuous confections have a crème-like smooth and continuous texture and have a reduced fat content/calorie content, providing consumers with a desirable taste and organoleptic properties and also satisfying today's health-conscious consumers.

Fat continuous confections, such a crèmes and crème-type fillings, and methods of making thereof are provided. The fat continuous confections have a high insoluble dietary fiber content and do not include sugar alcohols. The fat continuous confections have a crème-like smooth and continuous texture and have a reduced fat content/calorie content, providing consumers with a desirable taste and organoleptic properties and also satisfying today's health-conscious consumers.

The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm. The invention also relates to a method of preparation of a sugar-reduced food cream composition comprising the steps of: selecting a recipe of a food cream composition comprising fat and sugar, replacing between 25% to 40%, preferably 25% to 35%, more preferably about 30% by weight of the total sugar content of said food cream composition by native starch having an average particle size between 20 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm.

A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided.

A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided.

A method for making dessert confections within a crunch/crisp encasement comprising the steps of: preparing a mixture of crunch/crisp material with an edible binder; placing a first portion of the mixture into a first open mold to form a first structure; forming a retention cavity in the first structure; placing a second portion of the mixture of crunch/crisp material with edible binder into a second open mold to form a second structure; allowing the first and second mixture structures in the first and second molds to harden; removing the first and second mixture structures from the respective first and second molds; placing a structurally self-supporting filler dessert material into one or both of the retention cavities of the first and second mixture structures; and connecting the first and second mixture structures, to form an enclosure comprised of the crisp/crunch material with binder and filler dessert material in a hollow therein.

A confection having a specialized sensory effect includes a sugar base a sensory additive and/or a patterned surface that exhibits an anaglyph image; a stereoscopic image; steganography; lenticular printing; a mirrored finish; a cryptogram; a hologram; or any combination of the images. The sensory additive is a physiochromic agent; a glitter; a candy dust; a sensate agent; or any combination of the additives. These confections add an element of surprise and create a lasting impression on a consumer.