SEGMENT

Confectionary

The confectionery industry is one of the most innovative sectors within the food industry that is growing at a solid pace, consumers today are increasingly leaning towards low-calorie products, without sugar or natural sugars, it is there where our products fit to meet this market.

Subsegments

chocolates

Chocolates are one of the most appreciated products in the world, they are usually used to stimulate appetite, increase physical resistance, reduce fatigue, among others, which is why we seek to maintain the essence of this product through the combination of natural ingredients that favor their manufacture and consumption in different presentations.

Stability, consistency and flavor, a perfect mix

ORANGE POWDER – Provides the unique flavor of concentrated oranges with a good balance of acidity and sweetness, which allows the development of an unbeatable flavor profile in orange-flavored filled chocolates.

CEREALS – Incorporates shape, structure, geometry, crunchiness in chocolate bar fillings, as well as sweet flavor, crunchy consistency and nutritional value.

SYRUPS – High in reducing sugars, low in glucose, hypoallergenic, gluten-free, increases the shelf life of chocolates, does not melt and is less hygroscopic for molded chocolate coatings and fillings, as well as chocolate bars. We also have an organic version.

Flavor, color and greater sweetening power

SYRUPS – They provide a peculiar malted flavor, which favors color development, with a high content of maltose, protein, calcium and vitamin B, ideal for use in molded chocolate fillings. We also have inverted sugar with a viscous consistency, amber color with binding and moisturizing power that provides a higher degree of sweetness than sucrose.

Candies

The candy market is characterized by being dynamic, that is, it is a segment where innovation must be present at all times. Our products are focused on staying at the forefront to meet the needs of our customers.

Reduce the sugar and glucose content of corn in your formulations

SYRUP – Natural and Organic replace 100% of corn glucose, with extract of natural origin low in glucose content and gluten free. We also have inverted sugar with a viscous consistency, amber in color with binding and moisturizing power that provides a higher degree of sweetness than sucrose and that additionally improves the aroma and flavor. In its oat version it is a natural sweetener, it provides simple carbohydrates that are easily digestible, soluble fiber (β-glucans), minerals and proteins typical of oats.

POWDERS– They replace refined sugar, which serves as a natural source of carbohydrates, protein, fiber, vitamins and minerals. Provides malted, sweet, caramel and toasted notes.

POWDERED HONEY BEE- Less calories than conventional sugar, sweetness, plus it is a natural source of nutrients.

Improve the sensory profile of your product

POWDERED LEMON JUICE – Product that provides citrus and bittersweet flavor, ideal for sour candies

POWDERS – Useful to prevent crystallization during the manufacture of candies.

POWDERED HONEY BEE – Reduces moisture in the product, improves flavor and nutritional profile.

POWDERS- From cereals, ideal for highlighting notes of cocoa, coffee and chocolate, as well as providing natural color and malt that act as a flavor enhancer, since it enhances the desirable sweet, toasty, caramelized and softens the undesirable bitter and astringent flavors.

Jellies

The preference of consumers for natural ingredients and the varied applications of gelling agents in the food and beverage industry are some of the reasons for the increase in demand, and that is where niuco is present with its wide portfolio of products.

Reduces the sugar and glucose content of corn in your formulations

SYRUP – Natural and Organic replace 100% of corn glucose, with extract of natural origin low in glucose content and gluten free. We also have inverted sugar with a viscous consistency, amber color with binding and moisturizing power that provides a degree of sweetness higher than that of sucrose and that additionally improves the aroma and flavor and can replace 50% of the sugar content. In its oat version it is a natural sweetener, it provides simple carbohydrates that are easily digestible, soluble fiber (β-glucans), minerals and proteins typical of oats.

Malt syrup is a healthier substitute for refined sugars as it serves as a natural source of carbohydrates, protein, fiber, and antioxidants, essential amino acids, vitamins, and minerals. Due to its content of soluble β-glucans, it has a significantly lower glycemic index than table sugar.

LIQUID OAT EXTRACT – Sweet taste with astringent notes, Contribution of sugars with high digestibility and soluble fiber

Improve the sensory profile of your product

SYRUPS – They inhibit sugar crystallization in gums, and in the case of jellies, they impart body and viscosity to the mixture. Inverted sugar has moisturizing power to prevent cracking in candied. Refinery syrups that impart sweetness and body to products such as jellies, jellies, and gums. Malt extracts that act as a flavor enhancer, enhancing desirable flavors (sweet, toasty, caramel) and softening undesirable flavors (bitter, astringent) from browning reactions.

FLOURS – Ideal as an anti-adherent between sheets of chewing gum, reducing losses due to compaction.

POWDERED HONEY BEE – It has a typical flavor of bee honey, it also imparts viscosity.