Breaking News on Confectionery & Biscuit Processing

Scientists develop biodegradable non-sticky chewing gum using cereal proteins

14-Nov-2011 - Irish researchers have patented the process for a non-sticky, biodegradable gum that uses cereal proteins to replace rubber gum bases in chewing gum and are looking for companies to commercialise the product.

Modified palm olein could boost food applications and nutritional quality: Study

08-Nov-2011 - The addition of the medium chain fatty acids to palm olein may help to widen its potential uses in food formulation whilst producing oil with better nutritional quality, according to new research.

Proliant pioneers lower cost whey and lactose alternative

04-Nov-2011 - US firm Proliant Dairy claims to have developed a new dairy ingredient that can successfully replace expensive whey powder, lactose and skimmed milk powder in a variety of food systems.

‘Cost-saving’ dairy bulking agent for chocolate and bakery to go global

04-Nov-2011 - Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.

Confectioners look to unconventional combinations to boost sales

31-Oct-2011 - Confectionery manufacturers are turning to novelty products to penetrate the market, according to the Institute of Food Technologists.

Flavour standards: are these set to be game-changing for food and drink R&D?

28-Oct-2011 - A new line of flavour reference standards aimed at ensuring skilled panel testers for product testing will have a transformative effect on food and beverage formulation, claims developer Cara Technology.

Mineral sweet formulations can give confectioners marketing boost - SternVitamin

19-Oct-2011 - Boiled sweets containing minerals can help confectioners generate more profits with novel products, according to micronutrient firm SternVitamin.

ADM flags up cost savings of its latest cocoa liquor ingredient

18-Oct-2011 - ADM (Archer Daniels Midland) Cocoa has released a new addition to its Unicao range of cocoa liquors from Ghana cocoa beans, following the release of a similar product from its Ivory Coast facilities last month.

Hershey seeks stronger foothold in health & wellness market with more cocoa-based functional foods

11-Oct-2011 - More functional foods capitalizing on the health benefits of cocoa should hit shelves next year as confectionery giant Hershey seeks to gain a stronger foothold in the health and wellness market via its new Apure subsidiary.

Cost-effective soy scores top marks in choc-flavoured nutrition bars

06-Oct-2011 - Sensory research from Solae suggests that replacing whey proteins with less costly soy could save money without impacting on the taste or texture of chocolate-flavoured nutrition bars.

Nielsen poll indicates global preference for natural food colours

06-Oct-2011 - Consumers globally prefer natural over artificial colours, claims a survey of 5,000 respondents in 10 countries worldwide that Chr. Hansen commissioned from consumer research group Nielsen.

Cocoa compounds show joint health potential

05-Oct-2011 - Flavonoid compounds in cocoa may reduce inflammation associated with arthritis in lab animals, says a new study with possible implications for joint health.

Lipid technology yields long-life fillings

04-Oct-2011 - ADM Cocoa claims to have overcome the barriers that have historically prevented the development of premium bakery and confectionery fillings with a long shelf life through the use of lipid technology.

Wild devises natural colour and flavour range for marshmallows

30-Sep-2011 - Marshmallow colour and flavour innovation and an extension of its red shade portfolio have been the focus of recent R&D work at natural ingredients producer Wild.

Antioxidant-rich cocoa shows short-term heart benefits: Harvard review

29-Sep-2011 - Eating antioxidant-rich cocoa products may improve blood pressure and boost levels of good cholesterol, according to a meta-analysis of studies.

Trials prove sensory attributes of sunflower lecithin, says Sternchemie

29-Sep-2011 - German supplier Sternchemie claims recent in-house trials demonstrate that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacturer, but greater dosages are required to achieve the viscosity and sensory properties of soy formulations.

Peruvian expedition reveals new cacao flavours

27-Sep-2011 - Newly identified types of cacao plants with unique flavours that could be in the confectionery industry have been identified by researchers exploring the Peruvian Amazon Basin.

Beetroot extract could provide natural replacement for carmine: Synthite

26-Sep-2011 - A newly developed natural food colouring made from beetroot extracts could be a solution to replacing carmine colours made from insects, according to ingredient producer Synthite.

News in brief

Dark chocolate does not give you a 'workout', insists NHS

22-Sep-2011 - Dark chocolate does not 'give you a workout', the UK National Health Service (NHS) has insisted, as it reacted to 'misleading newspaper headlines" that suggested such effects in light of a small-scale study of 25 mice.

Consumers continue to seek alternatives to artificial flavours, reports Leatherhead

19-Sep-2011 - Consumers are set to treat artificial flavourings with an ever greater degree of suspicion, if not hostility, claims a UK report looking at future flavour trends in the food and drink additives market.

PureCircle introduces new stevia sweetener for deeper calorie reductions

16-Sep-2011 - Stevia supplier PureCircle has introduced a new stevia-derived sweetener, which it claims has fewer of the taste problems previously associated with stevia, allowing deeper calorie reductions in a wide range of products.

ADM extends premium cocoa liquor range

13-Sep-2011 - ADM (Archer Daniels Midland) Cocoa has extended its Unicao range of cocoa liquors produced from Ivory Coast cocoa beans, for use in premium milk and dark chocolate products.

News in brief

Daily dark chocolate snack doesn't rule out weight loss, study

12-Sep-2011 - Dieters can still achieve weight-loss by consuming a daily dark chocolate or "non-chocolate snack" within the context of a low-calorie, nutrient-dense diet, according to a study in the Journal of the American Dietic Association.

Emulsifier alternatives may only have niche food and drink appeal

09-Sep-2011 - Emulsifier replacers or alternatives are likely to be used only in the premium end of food and drink products due to cost concerns, claim UK experts.