Confectionery flavouring
Flavouring Solutions for Your Confectionery
Flavours for chocolates, candies, gums, jellies and toffees — a symphony of sweetness.
Sweetness With a Signature
Confectionery lives or dies on recognition. A child should know your candy from the first note, blindfolded.
We build flavours for hard-boiled sweets, chocolates and compounds, gums, jellies, toffees, lollipops and chikki — profiles engineered to survive high cooking temperatures and long shelf lives.
Powder and liquid formats let you dose cleanly into fat, sugar or gelling systems.
Imagine the possibilities
- Heat-stable flavours for high-boil sugar and depositing lines.
- Fat-compatible profiles for chocolate and compound coatings.
- Fruit, mint, cream, nut and spice notes with a long, honest finish.
Using confectionery flavouring
Types of flavouring: heat-stable liquid flavours and encapsulated powders for high-temperature and low-moisture systems.
How to add flavour: add as late in the process as your line allows — after the cook, before depositing — to protect top notes.
How much to use: concentrated dosing keeps your recipe cost predictable; a few grams per kilo is typical.
Company brochure
The full Coral range, in one PDF
Flavour categories, essences, food additives, pack sizes and our manufacturing credentials — everything your product development and purchase teams need to shortlist us.
Coral Foods & Flavours — Product Brochure
PDF · Requested from the Confectionery flavours page
Other applications
Flavour the rest of your range
Let's build your next flavour together
Tell us the product, the process and the palate you're aiming for. We'll come back with a shortlist and free samples.