Sweets and confectionery

Overview

ABSTRACT

This process sheet concerns a world in which sugar is king and omnipresent. Nowadays, 6.8 kg of confectionery are consumed per second in France, and the annual tonnage slightly exceeds 200,000 tons. The counterpart of the success of these sweets has a price, that of overweight, obesity, diabetes, and an exorbitant cost for health insurance. This process sheet develops the manufacture of these sweets and confectionery, and raises the issue of the need for large-scale prevention, to stem this health scourge.

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AUTHOR

Jean-Luc BOUTONNIER: Retired process engineering and food science teacher, Souel

INTRODUCTION

Sweets and confectionery are part of France's culinary heritage, which has been enriched over the years with new recipes and high-performance processes to satisfy and surprise consumers. The result is a mosaic of over 200 specialties scattered across all French regions, as well as others worldwide, such as jelly and chewing gum. Every year, the industry leaders launch between 6 and 8 new confectionery products, while others disappear. Ongoing innovation is what drives the sector, and is the price to pay for staying ahead on the shelves... and the competition is fierce.

This process sheet presents an overview of the main families of industrially-produced sweets and confectionery, deliberately chosen from a plethora of products on offer .

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KEYWORDS

candies | confectionery | gum | marshmallows | chewing gum

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Sweets and confectionery

Product overview