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Action on Sugar: New global campaign takes aim at high level of sugar in foods and drinks

A new global campaign will bring together experts and policy makers to tackle the current global epidemic of obesity and diabetes by reducing 'unnecessarily high' levels of sugar in food...

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Sugar under siege: Reformulation can win the battle, says Barry Callebaut

Replacing sugar with fibers in chocolate could be more effective in reducing global sugar consumption than cutting portion sizes, but will come at a cost, according to Barry Callebaut.

Sour flavors and sweet & spicy mixes ‘the vogue’ for candy and gum, says Leatherhead

Leatherhead Food Research has identified the in-fashion flavors for sugar and gum confectionery.

Orchard of possibilities with freeze-dried fruit in chocolate, claims Chaucer Foods

Freeze drying could unlock the potential of red berries and citrus fruits as decorations and inclusions in chocolate while preserving the color and nutrients of the fruit, says supplier Chaucer...

Trans-fat alternative? Low calorie sugars can structure and solidify vegetable oils, finds study

Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.

Arbitrators called to settle Barry Callebaut and Petra Foods pay spat

Barry Callebaut and Petra Foods have called on arbitrators to resolve a dispute over payment terms from the sale of Petra’s cocoa ingredients business to Barry Callebaut.

Special Edition - Beyond sugar: Hitting the sweet spot

‘It is chocolate with steviol glycosides that stands out’ - Barry Callebaut innovation chief

Steviol glycoside sweetened chocolate is currently the best proposition for sugar-free chocolate, according to Barry Callebaut.

News in brief

Cargill to expand Belgian chocolate facility

Cargill has announced plans to invest $48m to double capacity at its plant in Mouscron.

Special Edition - Beyond sugar: Hitting the sweet spot

A bittersweet symphony for alternative sweeteners in chocolate

Reducing or replacing sugar in chocolate confectionery is no easy task, but possibilities do exist.

Special Edition - Beyond sugar: Hitting the sweet spot

Hard and sweet: The elusive candy promise

Between laxative effects, clean labeling and GM, ConfectioneryNews takes a walk through the different sweetener options for hard, soft and jelly candies and the associated pros and cons for each.  ...

Special Edition - Beyond sugar: Hitting the sweet spot

Chewing over sweeteners for sugar-free gum

Stevia leaf extract and unblended xylitol offer the strongest potential for sweetening chewing gum, according to experts.

Too cool: Longest-lasting coolness yet in gum and candies, claims Renessenz

Chemical ingredients firm Renessenz has developed a cooling agent for chewing gum and candies that it claims outlasts all other menthol derivatives on the market.

Russian confectionery market picks up, says EFKO

Fats and oils supplier EFKO has noted a recovery in the Russian confectionery market as demand for its functional cocoa butter substitutes soared in its 9-month results.

Puratos and Mars team to develop Vietnam’s cocoa sector

Puratos and Mars have partnered to improve yields and quality in the Vietnamese cocoa sector.

Ritter Sport ‘natural’ bust up with consumer group gets litigious

Ritter Sport and a German consumer group will go head-to-head in a court battle over the naturalness of vanilla flavoring piperonal.

Filling fat Chocofill NH 110 low in sat fats and needs no tempering, says AAK

AarhusKarlshamn (AAK) claims its filling fat Chocofill NH 110 is lower in saturated fats than lauric fats and can save confectioners money by eliminating the tempering stage compared to polymorphic fats.

Leatherhead: ‘Natural preservatives are almost an oxymoron’

Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.

Dispatches from #FIE2013

Protein has a big ‘ordinary’ future, says Glanbia

Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry...

Dispatches from FiE

Is the next generation of fruit functional?

Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas. ...

Remove hydrogenated fats from chocolate with CristalGreen, says Loders Croklaan

Fats and oils supplier IOI Loders Croklaan claims that its crystallization starter CristalGreen gives specific chocolate confectionery applications a clean label and longer shelf-life.

This year’s almonds ‘smallest in 40 years’

This year’s almond crop has produced the smallest almonds in 40 years, meaning potential problems for food manufacturers that rely on a particular size of whole or sliced almond, according...

DISPATCHES FROM FIE 2013

What’s the occasion for Barry Callebaut’s E-free red?

Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label...

European sweetener trends: Are stevia mergers on the horizon?

Stevia use in new products is booming, while artificial sweeteners still lead the way on a global basis. However, in coming years, market research organisation Canadean foresees a spate of...

News in brief

Stevia supplier GLG Life Tech posts $14.3m loss in Q3, but on a mission to 'reach every consumer in every market' via China partnership

Stevia supplier GLG Lifetech posted a net loss of $14.3m in the third quarter, but said it is making solid progress in its collaboration with COFCO, China's largest food company,...

Live from FiE

Who won what at this year’s FiE awards?

Roquette, Novozymes and Chr. Hansen were among the winners announced at last night’s Europe Excellence Awards ceremony at the industry event FiE, we take you through who else won what...

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