Hershey patented a method for making confectioneries with a cooked sugar shell and a filling of alternating layers of hard candy and fat-based confectionery. The hard candy has low moisture content, while the fat-based component has a specific fat content. GlobalData’s report on Hershey gives a 360-degree view of the company including its patenting strategy. Buy the report here.
According to GlobalData’s company profile on Hershey, Enzyme fortified cocoa products was a key innovation area identified from patents. Hershey's grant share as of February 2024 was 68%. Grant share is based on the ratio of number of grants to total number of patents.
Confectionery with hard candy shell and fat-based filling
A recently granted patent (Publication Number: US11864563B2) discloses a unique confectionery product with a cooked sugar confectionery shell and a filling that includes a laminate of alternating layers of hard candy and a fat-based confectionery mass. The hard candy in the filling has a low moisture content of less than 5 wt %, while the fat-based confectionery mass contains 20 to 45 wt % fat. The confectionery also features a stamped sugar confectionery shell with specific thickness and moisture content parameters, ensuring a well-balanced texture and taste experience for consumers.
Additionally, the patent covers variations of the confectionery, such as those with a shell made from soft chew materials, soft crème, or soft caramel crème, with different thickness ranges. The filling can include a combination of different compositions, offering a variety of textures and flavors within the confectionery. The patent also mentions the option of fully encasing the filling with a closing mass or leaving a portion exposed by the shell. These innovative features aim to provide consumers with a unique and enjoyable confectionery experience, combining different textures and flavors in a single product.
To know more about GlobalData’s detailed insights on Hershey, buy the report here.
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