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News > Ingredients

Ingredients

Bookmark this section to see what the big names in ingredients supply are up to from Cargill and ADM to Barry Callebaut, AAK and Palsgaard. Stay up to speed with developments in cocoa butter and powder, fat reduction, milk powder and gelatin.

Firmenich weathers the vanilla supply storm with diversified sourcing

By diversifying its vanilla sourcing to Uganda, Indonesia and India as well as developing alternative natural flavours, flavour giant Firmenich says it is weathering the impact of Madagascan cyclone Enawo.

Univar to bring Bunge lecithin range to Europe

Bunge has partnered with ingredient distributor Univar to bring its lecithin brand BungeMaxx to Europe, Middle East and Africa (EMEA).

Olam Cocoa unveils US innovation center

Olam Cocoa has opened its latest innovation center in Williowbrook, Illinois, to scale up its North American business.

EFSA: Sucralose is safe and does not cause cancer

Scientific evaluations of sucralose, conducted by The European Food Safety Authority (EFSA), find no link between the sweetener and cancer.

RSPO issues first ever RSPO Next palm oil certification

The Roundtable on Sustainable Palm Oil (RSPO) has issued its first RSPO Next certification, a stricter voluntary add-on, to Colombian-based agribusiness Daabon Group.

Guest article

How to reduce sugar scientifically and creatively in confectionery

Soluble dietary fibers, dextrins and added vanilla can help manufacturers cut sugar beyond reducing portion size, writes Leatherhead Food Research’s head of microscopy.

Perfetti Van Melle’s JV with Greencore to launch Chupa Chups cake

Italian-Dutch confectionery manufacturer Perfetti Van Melle has partnered with Irish convenience food giant Greencore to produce a cake under lollipop brand Chupa Chups.

PureCircle plans to bring glucosylated stevia to Europe with EFSA request

PureCircle has requested a safety opinion from the European Food Safety Authority (EFSA) for glucosylated stevia as it hopes to bring the enzymatically modified sweetener to the European market in 2018.

Barry Callebaut-owned Mona Lisa brand ups cocoa sustainability by joining Horizons

Barry Callebaut is one step closer to its goal of sourcing fully sustainable cocoa by 2025 as its chocolate cups and decorations making subsidiary, Mona Lisa, has joined the Cocoa...

Popping confection SoundyCandy goes sugarfree

Turkish startup Toller Gida has collaborated with ingredients supplier Beneo for a sugar-free version of its hard-boiled sweet SoundyCandy.

China direct

Barry Callebaut targets China’s premium market with ‘refreshed’ range

Chocolate and cocoa supplier Barry Callebaut has increased its number of product lines available in China after seeing sales of its gourmet range doubling over the last four years.

'Nextgen sweetener': Meringue kisses hold reduced sugar chocolate potential

Lampados International will launch a non-dissolvable version of its sugar-free meringue kisses as inclusions in chocolate bars and cookies.

News in brief

Symrise reports major growth in 2016

German flavours and nutrition supplier Symrise reports strong growth in 2016 following expansion and decentralisation of the company.

Natural flavours and colours can reassure health-conscious parents

Industry used to shy away from scrutiny towards ingredients lists, but by choosing the right colour or flavour firms can add value to products and reassure consumers, according to colouring...

Gelatin-free winegums texture problems cracked with starch blend launch - Cargill

Cargill has developed a starch blend that it claims can more closely match the texture of gelatin and can cut drying time in half.

Stevia & fibre blend promises to slash sugar by 100% with no loss in taste or bulk

Food tech start-up Unavoo has launched a natural, stevia- and prebiotic fibre-based sweetener that can replace sugar like-for-like in dairy, bakery and beverage products.

Exclusive interview

Hershey looks to upgrade chocolate confectionery lab upon visiting AAK’s new innovation center

AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut....

Startup Watch

Confectionery firm which only uses social media as its marketing tool sees 60% growth

Start-up confectionery firm Lavolio, which only uses social media as its marketing tool, is expecting 60% growth this year.

Where next for stevia? From designer glycoside blends to fermentation and enzyme modification

If high purity Reb A used to be the only game in town when it comes to stevia, the game has become a lot more sophisticated in the past couple...

SugarSin to launch rosé wine gummies

SugarSin ‘gourmet confectionery for adults’ is extending its Prosecco and Cocktail Gummy range with the launch of rosé gummies this month.

Sacrificing taste for sugar reduction will ‘kill our category’: Barry Callebaut innovation chief

Barry Callebaut’s head of innovation expects the chocolate industry will opt for natural fibers to gradually cut sugar and calories, but says uptake for sugar reduction remains low.

Will acacia gum finally get the clean-label recognition it wants?

Acacia gum is 100% natural, non-GMO, organic, gluten-free and applicable in almost every area of the food industry. Why does it have a chequered past, and how can it obtain...

ProSweets 2017

Döhler Cactus Pear-Kiwi functional gummie equivalent to one-and-a-half cups of espresso

Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose...

ISM 2017 Preview

Meringue kiss 3D sweetener melts in hot drinks

Lampados International has launched a next-gen meringue kiss sweetener called Liteez.

Herza to promote no sugar 'Paleo' cocoa flakes

Herza has launched ‘Paleo cocoa’ shavings made from pure organic cocoa mass in response to an increasing demand for chocolate with a high cocoa content.

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