Confectioneries have gathered momentum as gifting ideas or as ‘something sweet’ with which to celebrate special or happy occasions. But it can equally sour the festivities should oxidative rancidity set in products with high-fat centres or roasted nuts or chocolates that are classified as medium or long-life. The key to avoiding such unsavoury moments lies in the product’s stability and its shelf-life. Our solutions are developed based on the sweets’ application.