Truth Stranger than Fiction

Grant, Jeffrey (2005) Functional Confectionery: to Do or Not to Do, in Proceedings of the 59th Annual Production Conference of PMCA – an International Association of Confectioners, pp. 123–127. PMCA, Bethlehem, Pennsylvania.

"Most functional confectionery or related items fall into one or more of the following formats (...). [Formats??]

"Shell/One-Shot Moulding
"... A chocolate cup with a vitamin-fortified peanut butter filling is a good example.

"Solid Moulding
"... A good example would be a solid chocolate bar with vitamin-fortified, high-protein crisps incorporated into the mass.

"Starchless Moulding
"... A calcium-fortified caramel chew is good [sic] example.

"Starch Moulding
"... A good example...would be a pectin jelly fortified with vitamin C.

"Extrusion/Comb Forming
"...

"Sheet and Cut
"... A multilayer bar (nougat, peanuts and caramel covered in chocolate) with high protein levels would be a good example....

"Panning
"... A good example of this would be a panned jelly bean with added vitamins or a gum with tooth-whitening additives.

"Formed Candy
"... An orange-flavored hard candy with vitamin C fortification would be a good example. (p. 124)"

Vitamins? Protein?! Tooth-whitening?! Dudes — it's CANDY!! Stop kidding yourselves! No matter what you do, it is never going to be good for you!