A process for the continuous production of confectionery products comprising crystallised xylitol comprising: feeding xylitol in liquid form which is capable of crystallisation on cooling into a mixer together with xylitol seed crystals; mixing the xylitol in liquid form and the xylitol seed crystals to produce a seeded mass; and discharging the seeded mass from the mixer, wherein the mixer is maintained at a temperature of between 80° C. and 120° C., whereby build up of crystallised xylitol within the mixer is substantially prevented. The xylitol in liquid form may be molten xylitol or a solution of xylitol and may comprise xylitol alone or in high proportion in combination with other polyols.