Vyacheslav Lashmankin refuted the trend of changing the recipe of confectionery products

Earlier we wrote that the owner of the confectionery brands "35" and Cho Ko-Te is changing the recipe of his new sweets to compensate for the sharp rise in price of fats used for filling. Retail also asks for products "a little simpler, but a little cheaper".

According to Vyacheslav Lashmankin, it is fundamentally wrong to assert that confectioners change recipes based on the intentions of one company, for which the confectionery business is not even the main one. This intention cannot indicate a trend in the entire confectionery industry.

He also noted that according to Rosstat, more than 4 thousand confectionery manufacturers work in Russia.

‘The general structure of the use of raw materials by the confectionery industry is such that the key types of raw materials are: sugar-38%, wheat flour-27%, cocoa products, nuts and fruits-16%, fats-9%, starch molasses-6%, dairy products-4%. As you can see, there is no possibility of replacing key types of raw materials. At the same time, individual, small-sized businesses, manufacturers can reduce the quality of purchased raw materials in order to reduce the total cost of finished products, but such steps have a momentary effect and are fraught with the fact that the consumer will simply abandon the products in favor of higher-quality analogues. For large companies that are part of the professional industry association "ASCOND", such decisions are simply unacceptable,’ the expert said.

Read the latest news on The DairyNews telegram channel