Confectionery

Unlock real chocolate indulgence with CBT Gold

Content provided by Bunge | 20-Sep-2023 | Business Advice

As the chocolate industry evolves to meet the demands of cost-conscious consumers who refuse to compromise on quality, CBT Gold offers both delicious luxury...

Natural Colours for Eye-Catching Confections

Content provided by DDW The Color House | 07-Jun-2022 | Product Brochure

Natural colours help your confections stand out in the candy aisle while still providing the simple label your customers want.

Food design by extrusion

Content provided by Thermo Fisher Scientific | 15-Mar-2022 | Application Note

Food extrusion is an established and highly versatile technique for producing food, feed, nutritional additives and flavors.

ROHA launches NIVEOUS, a white food color alternative to Titanium Dioxide

Content provided by Roha | 11-Oct-2021 | White Paper

ROHA adds the NIVEOUS range to its product portfolio –safe, natural & clean label white food color alternatives to Titanium Dioxide. NIVEOUS colors...

Ingredion N-Dulge® 320 starch

Content provided by Ingredion | 20-Aug-2021 | Data Sheet

N-DULGE® 320 Starch is a food starch derived from tapioca.

N-DULGE® 320 functionalities:
1) Consistent dough cohesiveness, essential...

Natural Colors for Confections

Content provided by DDW The Color House | 03-Aug-2021 | Product Brochure

Get the vibrant colors you need to make your confections stand out in the candy aisle with the simple label your customers want. Our natural colors work...

GELLANEER™ ELA – Gellan gum innovation that maximizes manufacturing and cost efficiency in gel-based applications

Content provided by DSM Hydrocolloids | 20-Oct-2020 | Product Brochure

Low acyl (LA) gellan gum has unique features in creating food and beverages with novel texture, crystal clear transparency and excellent thermal stability....

FLOWHEY®: new capacity for high fluidity sweet whey powders

Content provided by Lactalis Ingredients | 09-Dec-2019 | Business Advice

Lactalis Ingredients is proud to introduce a new drying technology in its French Verdun plant. Born to Lactalis Ingredients’ technical expertise, Flowhey®...

Accelerate your supply chain as pressures intensify

Content provided by William Reed | 03-Oct-2018 | White Paper

Food, Drink and Non-Food manufacturers are under pressure. Range reviews, massive retail mergers, the backlash against plastic packaging and the ongoing...

Sugar Reduction? The tactics & techniques to achieve your goal!

Roquette | Recorded the 20-Sep-2018 | Webinar

Reducing added sugar while creating delicious, nutritious products that delight and nourish are key challenges for the food industry. The situation is...

The unrivalled potential of gelatine

Content provided by Gelita AG | 11-Jun-2018 | Data Sheet

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications. None...

Find the sweet spot in sugar replacement

Content provided by Ingredion | 13-Mar-2017 | White Paper

All sweeteners have different taste profiles. An in-depth understanding of how each one affects reduced sugar food and beverage products is critical to...

Make it real – with Gelatine!

Content provided by Gelita AG | 24-Oct-2016 | White Paper

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications.None...

What role can acacia gum play in the food industry today?

Content provided by Alland & Robert | 14-Sep-2016 | White Paper

Consumers are more and more interested about what they eat and the quality of their food products. Among consumers’ concerns, the additives are often stigmatized.Yet...

Time to replace carmine

Content provided by EXBERRY® by GNT | 09-May-2016 | White Paper

Are you tired of the ever changing prices of carmine? Is the growing consumer demand for clearer labels putting you under pressure? Are you looking for...

Time to replace carmine

Content provided by EXBERRY® by GNT | 22-Apr-2016 | White Paper

Are you tired of the ever changing prices of carmine? Are you looking for a natural and stable t alternative to colour your confectionery?GNT’s EXBERRY®...

Unique and innovative process to improve an emulsion

Content provided by Alland & Robert | 08-Mar-2016 | Data Sheet

Many types of emulsifier do exist. But their performance fluctuates in regards of their properties and characteristics. Gum acacia is a 100% natural and...

Food Vision Asia Programme

Content provided by WRBM - Food Vision | 25-Feb-2016 | Event Programme

In April 2016, Singapore will host the first ever Food Vision Asia event, a forum that brings together senior figures in food R&D, marketing and business...

Bars: protein enrichment and textural challenges

Content provided by Cosucra Groupe Warcoing SA | 24-Sep-2015 | Application Note

Formulating protein bars involves some technological challenges during processing and shelf life. Cosucra’s Pisanes® B9 pea protein is dedicated to high...

How to gain consumers trust

Content provided by EXBERRY® by GNT | 22-Sep-2015 | White Paper

Globalisation has also taken place in the food industry, food trends and new products are spreading. As a top manufacturer you want to fulfil the needs...

Rhovanil® vanillin: Proudly Made in China along with EUR & NA

Content provided by Solvay | 17-Sep-2015 | Data Sheet

Rhovanil® - the international reference for vanillin – is now available in 3 Solvay production units, ensuring full supply security, enhanced proximity with...

TAKING CARE OF YOUR TARGETED CUSTOMERS

Content provided by EXBERRY® by GNT | 29-Jun-2015 | Research Study

The times when consumers bought what was produced and available in the stores is far behind us. Consumers develop their taste and desires and become more...

PURAC® Powder. Acid sanding in soft confectionery

Content provided by Corbion | 30-Mar-2015 | Data Sheet

Confectionery consumers are continuously looking for new flavor experiences, providing opportunities for creative and innovative producers.The PURAC® Powder...

Perfect Stabilizer, Emulsifier and More

Content provided by Gelita AG | 30-Mar-2015 | Application Note

Most Gelatine types are usually associated with fruit gums and aspics. But the true potential for its application in a wide variety of foodstuffs goes...

How to improve flavor encapsulation?

Content provided by Alland & Robert | 25-Mar-2015 | Data Sheet

Flavors and flavoring agents are sensitive aromatic molecules that are used in the food industry as additives. Gum Acacia is an all-natural and vegetal...

GRAS: Secrets or Science White Paper

Content provided by ChromaDex | 13-Oct-2014 | White Paper

Spherix Consulting, a division of ChromaDex, is a global organization that provides food, dietary supplement, consumer product, and pharmaceutical clients...

Cleaner, Simpler Label Solutions from Kalsec®

Content provided by Kalsec® | 25-Sep-2014 | Data Sheet

Consumer demand for wholesome foods and cleaner, simpler labels is driving food manufacturers to replace artificial and “chemical sounding” ingredients...

The natural vanillin reference

Content provided by Solvay | 25-Sep-2014 | Data Sheet

Consumers, especially in Europe & North America, look for natural labels on food packaging. Meeting the “Natural flavoring substance” status asdefined by both...

Regulatory Transparency: Open Doors & Open Discussions

Content provided by ChromaDex | 27-Aug-2014 | White Paper

Spherix Consulting, a division of ChromaDex, is a global organization that provides food, dietary supplement, consumer product, and pharmaceutical clients...

FUTURALS, the Clean Label concept for Confectionery.

Content provided by ROHA - Innovating for you. With you. | 06-Aug-2014 | Application Note

FUTURALS is ROHA’s branded range of Coloring Foodstuffs launched during the IFT 2013 and FIE 2013 exhibitions.For confectioners, the addition of color...

Break Through with Flavor: 17 New Topical Seasoning Blends

Content provided by DairiConcepts | 22-Jul-2014 | Product Brochure

DairiConcepts’ new flavors of topical seasoning blends satisfy consumer interest in better-for-you snacks and unique and international tastes. Additionally,...

The versatile world of gelatine

Content provided by Gelita AG | 20-May-2014 | White Paper

Gelatine: it’s what gives gummy bears their characteristic elastic texture, form and unparalleled “bite”. But as well as being associated with confectionery,...

Vanillin with a better taste

Content provided by Borregaard | 10-Apr-2014 | Data Sheet

Vanilla is one of the world’s popular flavours. Borregaard launches EuroVanillin Borrebon. No other flavour  as vanillin has such a long heritage, evoking...

Food Vision 2014 – Connecting Leaders in Food & Drink Development

Content provided by WRBM - Food Vision | 17-Dec-2013 | Event Programme

Food Vision is the ultimate global event connecting leading innovators and senior business executives in food and drink development by combining strategic...

Extending the shelf life of food products containing fruit

Content provided by Taura Natural Ingredients | 06-Sep-2013 | White Paper

Products featuring real fruit appeal to today’s health-conscious consumers. But significant technical obstacles have previously limited the use of fruit-based...

CP Kelco Nature-Based Functional Ingredients

Content provided by CP Kelco | 24-Jun-2013 | White Paper

Even though some food ingredients are considered “additives”, this does not mean these products are unhealthy for consumers or made of synthetic materials. ...

SPLENDA ® Sucralose, our no calorie sweetener

Your consumers expect only the best. Discover ways that SPLENDA® Sucralose can help you delight them by delivering products with great-tasting sweetness...

Probiotic marketing in 2013 and beyond

GoodBelly/NextFoods/DuPont Nutrition and Health | Recorded the 26-Mar-2013 | Webinar

Regulatory pressure has forced the probiotic sector to think hard about how its products are presented to world. The alignment between the vast body of...

The global pre- and probiotic overview: Europe flatlines; Asia-Americas shine

Mintel | Recorded the 26-Mar-2013 | Webinar

Probiotics were born in Japan in the 1950s, but they are booming in broader Asia as consumers turn onto them in various formats, and regulations permit...

The microbiome revolution

Recorded the 26-Mar-2013 | Webinar

Phase two of a gigantic project studying the human microbiome is just beginning. Many think the microbiome can unlock the mystery of just how pre- and...

Be the first to taste the vanilla revolution

Content provided by Solvay | 12-Mar-2013 | Application Note

Vanilla is one of the world's most sought after and best loved flavors, not only for its unique sensory qualities, but also for its ability to bring...

GREEN VANILLIN IS MADE FROM WOOD

Content provided by Borregaard | 31-Jan-2013 | Data Sheet

Vanilla is one of the world’s popular flavours. Borregaard is the only producer of vanillin from wood which gives a smoother, closer to natural note.Borregaard...

How to Create Great Tasting Products with Less Sugar!

Givaudan | Recorded the 24-Oct-2012 | Webinar

Find out how Givaudan can help you develop healthier products that still taste great! Consumers are expressing growing concerns about their sugar intake,...

Moisture caused problems in ice cream coating - a problem of the past

Content provided by Palsgaard | 24-Sep-2012 | White Paper

Is your ice cream coating safe against the negative effect of water?Water migration from ice cream to coating results in severe difficulties in maintaining...

Puff pastry margarine - Focusing on functionality and fat reductions

Content provided by Palsgaard | 27-Aug-2012 | White Paper

Puff pastry margarine is a challenge for the margarine industry to produce due to demands of the margarine to be both non-greasy, have a high plasticity...

Explore the benefits if a new generation of fast reacting industrial cake emulsifiers

Content provided by Palsgaard | 04-Jun-2012 | White Paper

Cut costs by increasing capacity, reducing ingredient and product waste and by lowering the dosage of emulsifiers. Palsgaard® SA 6610 is the solution....

Emulsifier YN - The unique ingredient in chocolate production.

Emulsifier YN (ammonium phosphatides, E442) is known to be the best and most efficient alternative to lecithin (E322), in both chocolate - and compound...

Shoppers and Sugars: What Consumers Buy and Why?

Recorded the 16-Nov-2010 | Webinar

This one-hour webinar will provide food and beverage marketers and product formulators with recent research on grocery-shopping women and the factors—especially...

Candurin® - A new approach to the decoration of chocolate products

Content provided by EMD | 01-Jun-2011 | Application Note

Candurin® pearl effect colors are mineral food colorants that can be used to replace artificial colorants to decorate chocolate products and pralines....