Breaking News on Confectionery & Biscuit Processing

ADM Cocoa experts run chocolate formulation workshops

27-Oct-2010 - Crop processing giant ADM Cocoa is running a series of workshops to show chocolate makers how to get “optimal results” from their formulations, with health trumping new product development.

Cargill's reduced calorie chocolate set to hit shelves in 2011

27-Oct-2010 - Cargill’s sweetener experts have further enhanced its reduced calorie chocolate prototype that was shown at FIE in November 2009, with the commercial product set to hit the market at the end of 2011, said the company.

Pilot phase testing can aid SME sugar-free gum market entry, Beneo

26-Oct-2010 - Beneo claims that new equipment at its laboratory in Germany will enable small and medium sized sweet manufacturers test its sugar replacer, Isomalt, in chewing gum.

Defatted cocoa powder ‘best compromise’ for low-fat choc: Nestle

26-Oct-2010 - Formulating reduced fat chocolate using defatted cocoa powder may indeed by the ‘best compromise’ for confectionery producers, says a new study from Nestlé Product Technology.

Mars: An R&D problem shared is a problem halved...

22-Oct-2010 - Mars, a private company once famed for its secrecy, is cranking up efforts to engage with external collaborators via the launch of a new open innovation website, in which it will invite potential partners to help it solve its research and development challenges.

Dark chocolate may reduce cholesterol levels in diabetics

20-Oct-2010 - Dark chocolate could reduce cholesterol levels for people with diabetes, according to recent findings from a university study.

Arla takes the egg out of nougat for Chinese

19-Oct-2010 - Arla Foods Ingredients has developed a whey protein isolate to replace egg whites in nougat for a Chinese customer facing problems with inconsistent egg quality.

Perceptions of texture are shaped by variations in saliva enzyme: Study

14-Oct-2010 - Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.

Novel fibers may blunt blood sugar spikes

08-Oct-2010 - Formulating foods with a novel functional fibers may reduce blood sugar spikes after eating, according to a new study.

Dietary fibres key to stevia-based chocolate formulation, Barry Callebaut

07-Oct-2010 - A stevia-based chocolate incorporating a blend of dietary fibres has been developed by Barry Callebaut for Belgian confectioner Cavalier for a tablet product to be launched next month.

News in brief

PureCircle announces sugar-stevia deal with Nordzucker

24-Sep-2010 - Stevia producer PureCircle has announced its third new European alliance in a week, teaming up with Nordzucker to develop and market stevia-sugar combos.

New alliances in preparation for EU stevia approval

23-Sep-2010 - DoehlerGroup and PureCircle, Corn Products and Galam, Tereos and PureCircle… This week has seen a new flurry of alliances over stevia sweeteners, as the ingredients sector gets on its marks for EU approval – and a significant new market.

PureCircle and Tereos target Europe and Brazil for sugar/stevia blends

22-Sep-2010 - PureCircle has launched a joint venture with the sugar company Tereos to provide sugar/stevia blends to the European market and gain a stronger international presence through Tereos’ Brazilian facilities.

Monk fruit juice concentrate may mask bitter dark choc notes

20-Sep-2010 - Omega Ingredients claims that pilot production phase application of its China sourced monk fruit juice concentrate indicates that it effectively masks the bitter notes in dark chocolate products.

Comment

Why cavemen could hold the key to healthy eating

20-Sep-2010 - There’s something incongruous about the hi-tech modern food industry sniffing around the Palaeolithic era for the next big consumer trend. But hold the side order of cynicism. There might just be some logic to good old-fashioned instinctive eating.

Barry Callebaut optimises dairy-free milk chocolate alternative

07-Sep-2010 - A hike in demand for lactose free products prompted leading industrial chocolate supplier Barry Callebaut to reformulate a 100 per cent dairy free alternative to milk chocolate.

Project to quantify stability of natural food colours

02-Sep-2010 - Food research group Leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of the ingredients.

Maltitol has good digestive tolerance: study

31-Aug-2010 - Maltitol is better tolerated then previous reported, and could be used as a sugar replacer in a wide range of food products - according to new research.

Fat digestion images point to improved formulation

30-Aug-2010 - Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.

Healthy cocoa butter alternatives show novel food applications

26-Aug-2010 - Sustainable, healthy, cost-effective cocoa butter equivalents may be produced from enriched sunflower oils, and enable formulation of chocolates with higher melting points.

Mars rolls out chocolate bars with reduced saturated fat

26-Aug-2010 - New reformulated Mars chocolate bars are going on sale in Europe with 15 to 20 per cent less saturated fat than their predecessors.

Cargill unveils new solid chocolate service for smaller users

26-Aug-2010 - Cargill is launching a new service in Europe to offer food manufacturing customers its solid chocolate products in smaller quantities.

Red palm oil shows functional chocolate potential

23-Aug-2010 - Adding red palm olein to chocolate spread could boost its antioxidant power and nutrient availability, according to new research published in the journal Food Chemistry.

Study warns of limitations to chocolate's heart health benefits

17-Aug-2010 - An observational study analysing the eating habits of 31,823 women suggests that only moderate consumption of high quality chocolate has a positive impact on heart failure risk.