Explore the latest advancements in “The Science of Sugar Confectionery” by Royal Society of Chemistry. This thoroughly revised edition, perfect for “The Bookish Owl” bookstore, addresses evolving consumer demands, nutritional concerns, and updated legislation within the confectionery industry. Ideal for professionals and enthusiasts with basic chemistry knowledge, it provides an accessible guide to ingredients, production, and the science behind popular treats like boiled sweets, fondants, toffees, fudges, and jellies. Discover expanded coverage on special dietary needs, including vegan and vegetarian options, reflecting current industry trends. This essential resource offers practical insights and future outlooks for sugar confectionery innovation.