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The Philippines candy market is a growing industry that is fueled by a strong demand for sweets and
treats. The country has a rich culture of candy making, with traditional sweets like pastillas, polvoron,
and yema being popular among locals and tourists alike.

According to 6Wresearch 2023, the Philippines Candy Market is anticipated to grow at a higher growth
rate during the 2023-2029. The key factors proliferating the market expansion include the country’s
young and growing population. The Philippines has a burgeoning middle class with more disposable
income, enabling individuals to indulge themselves in sweet tooth with higher-quality or premium candy
products.

Jellies and gummies are a significant and growing segment in the candy industry. They comprise a broad
group of products whose characteristics are strongly determined by the gelling agent and the final
moisture content (Coyle, 2007; DeMars; Ziegler, 2001; Eiri Board, 2012, p. 253).

Another claim of sustainability in the industrial chain is the considerable reduction of energy
consumption and environmental waste emissions (Queiroz, 2014). As the confectionery industry
produces various products like candies, confections, and chocolates, this reduction should focus on the
singularities of each production system. The candy line, in particular, has distinct processes according to
the candy type, but all of them involve the syrup cooking step as a conventional critical point, due to the
traditional equipment and systems that account for the highest energetic requirement of the
confectionery manufacturing line (Aigroup, 2019).

Jelly candies traditionally have a moisture content of about 0.08–0.22 kg/kg (Ergun, Lietha; Hartel,
2010). Candy dehydration was faster at higher drying temperatures. At 45 °C, the moisture reduction
was 1.2 times higher than at 35 °C, while at 55 °C, the decrease in moisture content was twice that at
35 °C

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