Breaking News on Confectionery & Biscuit Processing

No link between ADHD and food colouring, but more science needed, says expert

15-Jun-2011 - There is no known link between food colouring and attention deficit hyperactivity disorder (ADHD), however wider safety issues remain, says one expert.

US and Latin America markets target of new stevia-based chocolate

09-Jun-2011 - Leading pod-to-pallet chocolate supplier, Barry Callebaut, is targeting manufacturers in the Americas with a stevia-based dark chocolate for use in multiple applications, including moulding, enrobing and inclusions.

News in brief

Cargill opens innovation center in Brazil

09-Jun-2011 - Cargill has opened a new 20,000 square meter innovation center in Brazil, which includes laboratories for flavors, application development and sensory analysis.

PureCircle introduces flavor modifier for sweetness enhancement

08-Jun-2011 - Stevia supplier PureCircle has developed a natural flavor modifier that enhances the sweetness of stevia, sugar and high fructose corn syrup (HFCS) to allow larger calorie reductions, the company has said.

Pleasure extends dominance of food innovation work in Europe

03-Jun-2011 - Food companies may talk more about R&D work related to health but it is pleasure that has extended its lead at the top of the list of European food innovation trends, according to a new CIAA report.

Palm oil logo will serve as call to action, RSPO

01-Jun-2011 - A new logo allows confectionery, biscuit and other food producers show their commitment to sustainable palm oil, which in turn will boost global demand, says the RSPO.

New artisan ice cream emulsifier boosts quality without heat, Danisco

01-Jun-2011 - A new emulsifier/stabilizer can boost the quality and enhance the storage stability of artisan ice cream without requiring further processing, such as heating and homogenisation, according to Danisco.

Cocoa extracts may benefit cholesterol levels: Study

31-May-2011 - A combination of cocoa and skimmed milk may beneficially affect cholesterol levels in the blood, according to new data from Spain.

New natural colour range can run in extrusion lines, claims Wild

25-May-2011 - Confectioners looking to use natural colours for extruded confectionery could benefit from Wild's claimed technological developments in the category.

‘Micro-size’ chocolate tackles cocoa price max-out

25-May-2011 - With cocoa per-tonne prices standing at about €2080 in the aftermath of the Ivory Coast crisis, chocolate suppliers are coming to the fore with solutions to deliver ‘chocolateness’ with less chocolate content in goods like muffins and baked foods.

Enzymes may boost chocolate flavour: Study

17-May-2011 - Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.

Dark chocolate may combat exercise-induced oxidative stress

16-May-2011 - Consuming flavonoid-rich dark chocolate prior to exercise may decrease the potential muscle damaging effects of oxidative stress, suggests a new study.

Nestlé to expand York R&D centre

16-May-2011 - Nestlé has revealed to FoodManufacture.co.uk that it is planning a significant extension to its confectionery and biscuit product technology centre (PTC) in York.

Cocoa flavanols can improve eye and brain function, study

09-May-2011 - A new study from researchers at the University of Reading claims that consumption of cocoa flavanols may improve aspects of eye and brain function.

Hershey: Cocoa polyphenols show weight management potential

05-May-2011 - Extracts from cocoa may block carbohydrate and lipid breakdown in the gut, and aid weight management, says a new study from Hershey.

LycoRed launches beta carotene yellow-orange colour

28-Apr-2011 - LycoRed is launching a new water-soluble beta-carotene colour, which can be used as a natural colour to generate the same orange and yellow hues as out-of-favour Southampton colours Quinoline Yellow and Sunset Yellow.

Gumlink takes 50 per cent stake in Canadian probiotic gum maker

27-Apr-2011 - Danish company Gumlink’s acquisition of a 50 per cent stake in Canadian probiotic and nutraceutical gum maker, Tab Labs Inc will allow the joint venture to focus on patented nutraceutical chewing gum, according to Soren Birn, Gumlink’s chief executive officer.

Dairy ingredient claimed to cut added salt and costs

20-Apr-2011 - Protein producer Proliant claims its ingredient VersiLac helps manufacturers to remove added salt in some food applications and to cut them by up to 25 percent in others, according to research at the Wisconsin Center for Dairy Research.

News in brief

ADM Cocoa opens technical centre in Germany

18-Apr-2011 - ADM Cocoa has opened a new technical centre in Germany, where its customers can go to experiment with flavour, mouthfeel and shelf-life of their chocolate-containing products.

Tate & Lyle heralds functional future

15-Apr-2011 - 
Tate & Lyle is dramatically increasing work on a wide range of functional ingredients after founding its Speciality Food Ingredients Business in 2010.

Degradable gum base gains EFSA novel foods nod

12-Apr-2011 - A new synthetic polymer for use as a chewing gum base has received a positive novel foods opinion from EFSA, bring the technology for less sticky gum that breaks down within months closer to the market.

Wrigley targets calcium deficiency with gum launch down under

07-Apr-2011 - The Wrigley Company is launching a new calcium enriched gum in Australia and New Zealand, claiming its ‘on-the-go’ delivery system can help address the reported calcium intake deficiency among 90 per cent of the Australian population.

News in brief

Cargill to boost customer role in product development

07-Apr-2011 - Cargill said it is stepping up the role of its customers in developing new cocoa products, as it announces the appointment of a new marketing and communications director for its cocoa and chocolate division.

News in brief

Chr Hansen joins microbial genomics group

30-Mar-2011 - Chr Hansen has joined the industrial platform Kluyer Centre for Genomics of Industrial Fermentation and will benefit from early access to research results on gene sequencing of enzyme and culture production strains.