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Hershey Company

Last updated April 7, 2026
2
Innovation Areas

Confectionery Formulation and Stability: Hershey CompanyRecent Research Landscape

Sugar reduction and protein enrichment destabilize moisture migration and thermal resistance in shelf-stable chocolate systems.

What technical problems is Hershey Company addressing in Confectionery Formulation and Stability?

Nutrient Induced Textural Degradation

(14)evidences

High carbohydrate and moisture levels cause rapid staling and structural collapse in protein-enriched confectionery during ambient storage.