Pain Point 1: Hard candies are sticky and release flavors slowly.
Hard candies tend to stick to teeth when held in the mouth, and the flavor is concentrated on the surface. Once bitten, the inside tastes bland, leaving only sweetness after prolonged chewing.
Anti-stick and slow-release flavors. Add food-grade anti-stick factors to reduce stickiness and use microcapsule technology to release flavors slowly, ensuring a clear taste throughout.
Pain Point 2: Soft candies melt easily at high temperatures and lose their fragrance.
Soft candies and gel candies melt and deform easily when exposed to heat, and their fragrance evaporates. When stored with other snacks, they also absorb flavors from other foods.
Heat-resistant and flavor-locking. Maintain shape above 35°C, retain ≥90% of the flavor, do not absorb flavors from other foods, and remain fresh for one month at room temperature.
Pain Point 3: Flavors are too monotonous, only sweet with no layers.
Most candies have only a single fruit flavor or sweetness, lacking changes in taste. Eating a few becomes boring, resulting in low repurchase rates.
Complex and layered flavors. For example, add sourness, fruity sweetness, and aftertaste, or incorporate crispy bits and liquid centers to provide different textures with each bite.
Solve the problems of sticky hard candies, flavor loss in soft candies, and monotonous flavors. Suitable for hard candies, soft candies, gel candies, and milk candies.