Fruit Preps & Confectionery

But, the fact is, moulds and yeasts are a major problem in fruit preparations, bakery fillings, jams and jellies.

In confectionery products such as chewing gum, chocolate bars and caramel, the presence of vegetable oils is the biggest danger - the tendency to oxidize brings undesirable off-flavours and odours.

Using the natural antimicrobials, fermentates, natural extracts and tocopherols in our Care4U^TM range, manufacturers of fruit preparations and confectionery can overcome their spoilage issues - quickly and cost-efficiently.