An informal survey of small, local retailers and manufacturers of chocolate confection products revealed a need for improved sugarfree products and a wider variety of ingredients available for use as sugar replacers. Several manufacturers and retailers stated that the sugarfree products they carried or manufactured used crystalline maltitol or maltitol syrup to replace the sucrose. Those who did not currently offer sugarfree chocolate products expressed an intent or interest in offering sugarfree options in the future. In addition, a local supplier of coatings to large confectionery product manufacturers indicated increased requests from customers for sugarfree confectionery coatings.
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