Multisensory confectionery overview
- Cloetta has launched Sprinkled Foamies, combining soft foam and crunchy sprinkles
- Product arrives in Sour Bubblegum and Strawberry flavour variants
- Contrasting textures create multisensory confectionery experiences beyond traditional formats
- Rising demand for sour flavours and texture innovation drives growth
- Development took under a year, supporting Cloetta’s innovation strategy
Cloetta is breaking the confectionery mould with its latest launch.
The European sweet maker’s new Sprinkled Foamies combine a marshmallow centre with a crunchy outer, creating a multisensory experience and bringing “a new level of fun to the candy aisle”.
Available in Sour Bubblegum and Strawberry, the launch follows the rise in popularity of foam confectionery and sour flavours – a particular hit with younger consumers – and took less than a year to develop.
“Sprinkled Foamies demonstrates our accelerated innovation in line with evolving consumer trends and behaviour,” says Cloetta CMO, Thomas Biesterfeldt. “By combining a soft foam centre with a crunchy sprinkle coating, we have created a playful multisensory candy experience that offers something new and exciting for consumers.”
Taste and texture
Texture has become a key focus for confectionery, as manufacturers respond to growing demand for treats that deliver something different.
Brands are experimenting with contrasting layers, coatings and formats to create products that deliver sensory interest and shareability.
By combining foam, crunch and sour flavours in a single product, Cloetta taps into several consumer trends at once, raising the bar for sensory-led confectionery innovation.
