Breaking News on Confectionery & Biscuit Processing

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Stevia and mint flavours a winning combination, says Cargill consultant

06-Feb-2012 - Mint confectionery products containing the sweetener stevia could appeal to EU consumers, but each country has its own preference, according to a consultant to Cargill

Dispatches from ProSweets 2012

Stevia chocolate bags ISM innovation award

01-Feb-2012 - Stevia chocolate firm Cavalier has scooped an award for innovation at this year's International Sweets and Biscuits Fair (ISM).

Dispatches from ProSweets 2012

Everyone's talking about stevia at ProSweets - director

31-Jan-2012 - The sweetener stevia is the hot topic of this year’s show following its approval as a novel food in the EU, according to the show organiser.

Mars study finds cardiovascular pros from cocoa flavanols are independent of antioxidants

27-Jan-2012 - Cardiovascular benefits from cocoa flavanols are independent of any antioxidant properties, according to a study by Mars.

News in brief

BASF & Teck join forces on zinc fortification and supplementation solutions

27-Jan-2012 - BASF (Germany) and Teck Resources Limited (Canada) have signed a three year agreement to jointly develop innovative and affordable zinc fortification and supplementation solutions.

10 key trends for chocolate products

23-Jan-2012 - Ethically responsible companies catering to health-conscious consumers with clean-label premium products are likeliest to win, according to a market analyst.

Western Parsley has antioxidant potential in fatty foods – study

09-Jan-2012 - The culinary herb western parsley (WP) can boost antioxidant activity in fatty foods and improve stabilisation over a long storage period, according to a study by Japanese researchers.

Probiotic gum beats placebo for bad breath: Study

05-Jan-2012 - Lactobacillus reuteri-containing gum can significantly reduce halitosis, Danish researchers have found, although the mechanism of action remains a mystery.

Jim’ll Fix it star wows Nestlé with new Treasure bar

03-Jan-2012 - Confectionery giant Nestlé has confirmed that a new chocolate bar, designed by a talented youngster as part of a Jim’ll Fix It Christmas special, could hit UK stores this year.

Long term studies needed before dark chocolate health link established – study

02-Jan-2012 - The flavonoid epicatechin that is present in dark chocolate could be used to treat human diseases, but studies to date have been too small and longer controlled tests are required, according to a study.

Sugar beet extract may stabilise natural blues: Study

02-Jan-2012 - Pectin isolated from sugar beet could boost industry use of natural blue colours by improving the formation and stability of blue hues from anthocyanins, say researchers.

News in brief

Callebaut adds Fairtrade offerings to its Belgian chocolate range

21-Dec-2011 - Barry Callebaut has announced plans to add Fairtrade certified milk and dark chocolate to its Finest Belgian chocolate range.

Chocolate imbued with ‘good intentions’ and endorsed by Dalai Lama

15-Dec-2011 - A US company has introduced an organic chocolates range that it claims is infused with good intentions and has the Dalai Lama’s seal of approval.

Wild launches natural brown flavours for crème-filled chocolates

15-Dec-2011 - Ingredients firm Wild has launched a range of natural brown flavours that it has claimed can help confectioners seize on natural flavour trends

Internally flavouring extruded products can halve costs - Culinar

13-Dec-2011 - Lyckeby Culinar AB has won an award for its small extruded crisp pearls that it has said can combine natural flavours and colours without affecting taste and slash costs in half when compared to using freeze dried fruit.

Confectionery industry converting to colouring foodstuffs, says Chr. Hansen

09-Dec-2011 - Leading confectionery and ice-cream brand owners are switching to colouring foodstuffs over natural colours, as consumer demand for clean label products continues unabated, and retailers acknowledge the potential they hold in terms of brand value, claims Chr. Hansen.

Fruity cocoa range cuts bitterness to appeal to younger consumer - ADM

07-Dec-2011 - Ingredients firm ADM has launched range of mildly fruity cocoa powders; cocoa masses and chocolate that it has said can reduce bitterness in chocolate based products and appeal to more consumers.

Malaysia facility will bring Palsgaard closer to palm oil source, says CEO

07-Dec-2011 - Danish company Palsgaard said a US $30m emulsifier factory located in Malaysia will be operational in just over 12 months and will bring the company closer to the supply of its key raw material - palm oil.

Wild launches natural exotic fruit flavours

06-Dec-2011 - Ingredients firm Wild has launched a range of exotic fruit flavours for jelly gums as it claims there is potential for firms to offer products that are distinct from competitors.

Chr. Hansen expands e-number free colouring range

28-Nov-2011 - Ingredients firm Chr. Hansen has doubled the number of products in its fruit colouring food stuffs range, which it said will allow manufacturers to diversify sweet confectionery products and keep an e-number free label.

Novel bakery and confectionery blends with URC technology - Taura

23-Nov-2011 - Taura has launched an ingredients range that it claims allows manufactures to combine 100% ultra rapid concentrated (URC) fruit and vegetables with other ingredients for the first time in premium confectionery and baked goods.

Special Edition: Stevia

Stevia supply chain is built on sustainable values, say suppliers

23-Nov-2011 - Greater ownership and management of the stevia supply chain has helped to build a system that is sustainable, responsible, and scalable, say leading global suppliers PureCircle and Cargill.

Chewing gum could deliver satiety hormone, aid weight loss

22-Nov-2011 - Vitamin B12 may form a complex with a satiety-boosting hormone and provide formulators with a novel weight loss ingredient for use in products like chewing gum, preliminary research suggests.

Special Edition: Stevia

Getting a handle on flavour, bulking and bitter blocker systems key to stevia formulation

22-Nov-2011 - In-depth understanding of how stevia works with different flavour systems, bulking agents, and other ingredients is required to optimise NPD or reformulation of existing food and drinks using the natural sweetener.