Breaking News on Confectionery & Biscuit Processing

Extreme flavors becoming mainstream, says new report

25-Mar-2011 - ‘Extreme and edgy’ flavors are increasingly moving into the mainstream, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.

Technical challenges to healthier indulgence overcome, says Callebaut

25-Mar-2011 - Using new emulsifiers or combining high structurizing fats with low saturated fat oils can help overcome the technical challenges involved in saturated fat reduction, said Barry Callebaut as it launches an extended healthier product line.

Corn Products introduces compressible erythritol for confectionery, tablets

23-Mar-2011 - Corn Products International has developed a new directly compressible erythritol for use in sugar-free confectionery and tablets, the company has said.

News in brief

GLG and IFF partner for stevia-derived flavor modulator

21-Mar-2011 - Stevia supplier GLG Life Tech has partnered with International Flavors and Fragrances (IFF) to extract and supply Rebaudioside C (Reb C) for use by IFF as a flavor modulator, the company said.

Puratos invests in origin chocolate in Brazil

16-Mar-2011 - Puratos has boosted production with the acquisition of a majority share in Floresta do Rio Doce, the first origin cocoa factory in Brazil.

ADM develops dispersible chocolate microflakes

14-Mar-2011 - ADM Cocoa is launching a new chocolate ingredient in dispersible powder form, highlighting a pressing market need to overcome technical challenges of using melted chocolate in dairy products, beverages and confectionery.

Sodium-masking technology boosts sweetness

10-Mar-2011 - Masking the flavor of salt offers big opportunities for products, such as sports beverages, where salt is a winning ingredient and can boost perception of sweetness, claims flavor technology company Comax Flavors.

Nutrigenomics shows blood pressure benefits of cocoa

08-Mar-2011 - The potential of polyphenol compounds in cocoa to reduce blood pressure is related to genotype, suggests a new nutrigenomic study that deepens our understanding of the cardiovascular benefits of cocoa.

Feature

The trouble with nature...

07-Mar-2011 - As the food industry shifts from synthetically-derived colours, past ‘natural’ ingredients to colouring foodstuffs, we highlight the challenges this is currently creating.

Ultrasound process may assist foam production, suggests study

07-Mar-2011 - The use of an ultrasound process during the mixing step of foam production in foods may lead to better quality products, according to new research.

Local presence key to Chinese market: AAK

04-Mar-2011 - As the world’s most populous nation with a strong economy, China is an attractive target for food manufacturers and their suppliers - but they cannot operate effectively in the region without a local presence, according to Torben Friis Lange, AAK vice president and business area president.

French firms team up for integrated stevia supply

02-Mar-2011 - A new joint venture for stevia between a French sugar producer, a flavour firm, and an ingredients supplier will offer manufacturers ‘leaf to spoon’ service for the sweetener.

Study investigates sensory properties of fishy ice cream

01-Mar-2011 - Ice cream enriched with fish proteins may be acceptable after production, but storage is a problem, according to new research.

News in brief

AAK sets up shop in China

01-Mar-2011 - Fats and oil specialist AAK has opened a new office in China and appointed a new country manager, in a bid to get closer to its local customers.

Emerging markets and sugar prices drive sucralose takeup, JK Sucralose

25-Feb-2011 - The market for the sweetener sucralose is poised for growth, with global production expected to top 15,000 tonnes by 2018, according to the world’s second largest sucralose producer.

Flavonoids may act as emulsion stabilisers: Study

21-Feb-2011 - Bioactive flavonoid compounds, better known for their potential health benefits, may also act to stabilise oil-and-water emulsions, according to new research.

Hot chocolate: No heat resistant solution, says review

18-Feb-2011 - Although many previous attempts have shown that heat resistant chocolate is possible, more research is needed to produce a simple, inexpensive, and tasty chocolate that is resistant to melting, according to a new review.

Special Edition: Lower fat foods

No ‘golden bullet’ for fat replacement, but solutions exist: NIZO

17-Feb-2011 - Fats play such an important functional role in foods that it is difficult to simply remove or replace them. But by understanding the specific functional roles of fats in a product, it may be possible to tailor solutions that match full fat products, say experts from NIZO.

News in brief

Tate & Lyle launches food systems website

14-Feb-2011 - Tate & Lyle has launched a new website as a showcase for its expertise in texturants, hydrocolloids and stabiliser systems, as well as its single starch, sweetener ingredient offerings.

Study flags up oxidative stress reduction benefits of cocoa

09-Feb-2011 - New research from Spain finds that polyphenol-enriched cocoa powder could be used as a functional ingredient to reduce oxidative stress in the elderly.

High sugar prices stimulate neotame take up, NutraSweet

09-Feb-2011 - The NutraSweet Company's sales of high intensity sweetener neotame grew by 20 per cent between 2009 and 2010 – and the same percentage is expected this year as sugar prices are expected to keep rising due to short supplies.

Barry Callebaut hails new cocoa fermentation method

02-Feb-2011 - A novel cocoa cultivation method and a new approach to fermentation are resulting in cocoa beans with enhanced quality, claims industrial chocolate supplier, Barry Callebaut.

Scientists identify cocoa’s ‘novel mechanism’ for heart benefits

26-Jan-2011 - The potential heart health benefits of polyphenol-rich cocoa powder may be related to a ‘novel mechanism’ of boosting HDL (good) cholesterol, says a new study from Japan.

News in brief

Fancy food experts pick top five specialty food trends

19-Jan-2011 - A panel of food experts at the Winter Fancy Food Show in San Francisco has identified its top five specialty food trends for 2011.