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Volume 94, Issue 2
1 April 1994
Nutrition & Food Science Cover Image for Volume 94, Issue 2
Conceptual Paper| April 01 1994

An Assessment of the Potential of Sugar‐free Confectionery in the UK Market

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Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© MCB UP Limited
1994
Nutrition & Food Science (1994) 94 (2): 20–22.
https://doi.org/10.1108/00346659310051179

Examines some of the reasons for the reluctance of UK manufacturers to develop sugar‐free confectionery and investigates sugar substitutes currently in use, assessing their effects on health.

Keywords: Confectionery, Confectionery industry, Health, Health foods, Marketing strategy, Product development, Retail trade, United Kingdom
© MCB UP Limited
1994
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