As pioneers of a number of innovations in confectionery, our food experts have been providing customers with the world’s best coating and filling fats for more than a century. From the development of Coberine, the first Cocoa Butter Equivalent in the 1960s, to Sweetolin today, which can help you lower sugar levels in your recipe by up to 50% without compromising on an indulgent sweet experience.
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Powered by our Creative Studios, which serve as innovation hubs, we play a key role in accelerating your product development processes. With a reputation for innovation, a commitment to sustainability and a number of groundbreaking developments under our belt, we help you create confectionery that's both imaginative and mouthwatering. |