Welcome to Confectionery Innovations, from Baker Perkins – firmly positioned at the forefront of innovative confectionery development, we are leading the field in the creation of superior quality confectionery with high visual appeal and exciting taste and texture sensations. As a result, confectionery manufacturers are enjoying the significant returns offered by these new market opportunities. From hard candy with edible strips to crystallised Xylitol and deposited chewing gum, a confectionery revolution is happening now!
And the opportunities extend beyond ‘new’ product lines. Existing product ranges can be revitalised with inspiring new flavours. Manufacturers are recognising the importance of flavours in creating a clear and marketable distinction between functional, healthy products and those that are consumed purely for pleasure.
Hard candy with edible strips
Sweets and lollipops carrying pre-printed edible transfers have tremendous potential for character merchandising. Intricate design and use of colour enables close matching to cartoon or sports characters.
Unique nozzle design
Bring a unique product concept to the marketplace via intriguing multi-component designs with interesting flavour and colour combinations; add seasonal novelty value to your confectionery with solid centrefill shapes inside a hard candy shell.
Deposited confectionery with crystallised Xylitol
The mouth-watering combination of hard candy and crystallised Xylitol offers sophisticated, exciting visual and oral contrasts, with proven health and dental benefits.
Starchless gums and jellies
Open new-end product opportunities with this cost-effective alternative to starch moguls. Proven starchless depositing equipment and process experience, combined with exciting flavour ideas, provide considerable potential to revitalise traditional favourites or to diversify into the nutraceutical and functional product arena.
Sugar Paste and Milk Fudge from an 'Airform™'
A new process ideal for high volumes. This new way of forming sugar paste or milk fudge expands the boundaries of shape and adds the ability to create embossed patterns - character merchandising, such as cartoon head shapes, becomes possible.
Click here to find out more about AirForm™ Rotary Moulding
Deposited chewing gum
Inject originality into the gum market with these exciting new products; diverse shapes and texture, flavour and colour combinations create a chewing gum experience not possible with traditional methods of gum manufacture.
Click here to find out more about Deposited Chewing Gum
New potential is added to the traditional lollipop category by creating high quality products with enormous visual appeal in a wide range of flavour and texture variations.
Dental Health -
menthol kick, active ingredients, deep cleaning, oral care
Therapeutic - cough/dry throat relief, vapour action, refreshing sensations
Energy & Alertness - vitamins & minerals, sport & energy
Feel Well - freshness, relaxation, balance, digestion aids, floral & vegetable notes, dairy influence
- childhood/holiday memories,
favourite desserts/cocktails, fruit and cream
Sensations - sweet & sour, hot & cold, fruit & spice, fun, interactive
New Freshness - mint twist, cooling sensations with fruit
Simple Pleasure - back to basics; real fruit, authentic flavours
Here at Baker Perkins we know that truly innovative confectionery development is not just about providing a design service. It is about understanding complex colour and flavour combinations, understanding the process technologies behind consistent product quality, being able to test and develop accurate, marketable samples and reacting to the evolution of a dynamic marketplace.
With world leading expertise, resources and a network of industry partnerships, Baker Perkins expands the boundaries of product development by providing a unique service enabling your business to be at the forefront of confectionery innovation, from concept to shelf.
Browse through our website to find out more about our company, services and confectionery ideas - innovating product design, flavour, appearance and production. Parts of this site use frames, so if you are viewing this page try to enter the main site by using the following links: