Breaking News on Confectionery & Biscuit Processing

Hydrocolloid supply in worst state for 30 years, Cargill

17-Jan-2011 - Supplying hydrocolloids requires more foresight and investment than ever before, as producers are caught in the squeeze between tight supply and growing demand, and changing functionalities, says Cargill director.

Chr Hansen explores new carmine sources as prices bite

17-Jan-2011 - Chr Hansen is exploring ways of stabilising the supply of cochineal, the raw material used to make natural red colour carmine, as demand for the South American insect is outstripping supply.

Low-fat confectionery to aid polyol market rebound, study

14-Jan-2011 - Confectionery and food end use segments are fuelling the recovery of the polyols market post-recession, with increasing demand for low calorie foods seen as the primary driver, finds new research.

Hershey aiming to develop sensory science with academia link

13-Jan-2011 - Research aiming to improve understanding around the sensory attributes of confectionery is the objective of new collaboration between US chocolate giant Hershey and academia.

Study finds new way to gauge chocolate's essential minerals

13-Jan-2011 - Brazilian researchers claim a spectrometry based tecnique is a cost effective and simple way to determine levels of minerals such as sodium, potassium, calcium, magnesium, iron and zinc in chocolate.

Revolutionary Willy Wonka-style gum could hit market by 2012, says developer

07-Jan-2011 - London-based Bompass & Parr says its flavour-changing chewing gum that brings Willy Wonka’s famous three-course meal confection closer to reality could be on sale within 12 months.

Senomyx and Cadbury develop new flavour ingredients for gum

06-Jan-2011 - Flavour development company Senomyx has forged a partnership with confectionery manufacturer Cadbury Adams USA, a Kraft Foods division, to develop and commercialise new flavor modulators for gum and medicated confectionery products.

Mars: Cocoa flavanols show prebiotic potential

21-Dec-2010 - Flavanol compounds derived from cocoa may boost the populations of beneficial bacteria in the intestine, says a new study from Mars and the University of Reading.

High-fructose syrup from date palm, a low-cost alternative: Study

14-Dec-2010 - Extracts from date palm fruit could be used to produce low-cost, natural, fructose-rich syrup, according to new research from Tunisia.

Tempered, high fat coatings may reduce oil migration in confectionery products

06-Dec-2010 - Well-tempered high-fat barrier coatings could reduce oil migration in confectionery products and extend their shelf life, claims a US study involving a Hershey researcher.

Complexity, intensity and spice: McCormick predicts 2011 flavor trends

03-Dec-2010 - Americans are looking for more complex and intense flavors and are consuming more spices than ever before, according to McCormick’s annual flavor fusion forecast.

Tactile senses hold key to texture perception: Study

29-Nov-2010 - Tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research.

Natural and healthy confectionery set to stay, says Kerry

25-Nov-2010 - Healthier and more natural confectionery is a trend that is set to continue, claims the confectionery division of leading supplier Kerry Ingredients.

News in brief

Sweetleaf stevia wins excellence award

25-Nov-2010 - Sweetleaf stevia has received a fillip from the organising committee of the International Society of Antioxidant in Nutrition and Health, which named it winner of the 2010-2011 Stevia Product Excellence.

Polyphenol-rich choc may ease chronic fatigue symptoms: Study

23-Nov-2010 - Consumption of a flavanol-rich chocolate product may ease the symptoms of chronic fatigue, according to a new study by researchers from the University of Hull in England.

Natural colours on the rise, but synthetics not dead yet

23-Nov-2010 - The market for colours is shifting to favour natural colours, but there is still a big need for certain synthetic colours, according to market experts at RTS resources.

News in brief

Univar to distribute Wild Flavors' stevia in Europe

22-Nov-2010 - Wild Flavors has appointed Univar to distribute its range of Sunwin stevia products, sweetener blends and taste modification technologies in Europe and the Middle East.

Peanut, milk, egg allergen thresholds expected in 2012

22-Nov-2010 - Significant progress on defining action levels/thresholds for the unintentional presence of allergens such as peanuts, milk and eggs is expected in 2012.

Not so naughty but still nice? The challenges of reformulation

19-Nov-2010 - Awareness of the importance of nutrient profiling within the EU food industry is prompting many companies to reformulate products to decrease calorie content, fat, sugar and salt in products, which gives rise to the challenge of maintaining tastes that will still appeal to end consumers.

Dispatches from HiE

Opening up the applications for stevia sweeteners

17-Nov-2010 - It started with beverages, but with intense work being carried out by the food industry on other applications for stevia sweeteners novel products are coming to market in the US, and in other global markets with regulatory approval - from yoghurts, to mints and other confectionery, and novelty ice creams.

FDA confirms GRAS for Blue California's L-theanine

12-Nov-2010 - The U.S Food and Drug Administration (FDA) has confirmed the GRAS (Generally Recognized as Safe) status of Blue California’s L-TeaActive-branded L-theanine ingredient for use in food and beverages.

IFF: high sugar prices are driving reformulation demands

12-Nov-2010 - High commodity prices are driving demand amongst food companies to reformulate products for the sake of affordability, according to International Flavours & Fragrances (IFF)

Galam to collaboration with Czech liquid sweetener player

09-Nov-2010 - Galam Group has signed an agreement with Czech company VUC Services to develop new liquid sweetener blends, as part of its strategy to spread its reach into new European markets.

Sodium lactate could aid chewing gum stability, study

08-Nov-2010 - The addition of sodium lactate as a buffering agent as well as the use of lactic acid instead of citric acid in the manufacture of chewing gum can improve its stability during storage, claim Brazilian researchers.