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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.

Blow new life into burst kids' bubble gum market with tooth-friendly sweetener: Beneo

Bubble gum manufacturers can win over health conscious parents with tooth-friendly versions, according to supplier Beneo.

PureCircle pinpoints optimum stevia blends for chocolate and gum

Sweetener supplier PureCircle claims that it has identified the ideal blends of stevia for chocolate and gum under its Stevia 3.0 strategy.

Ditch ‘possibly carcinogenic’ white color for clean label rice starch, says Beneo

Confectioners should replace white color titanium dioxide with rice starch to alleviate consumer health concerns, says supplier Beneo, even though toxicity has not been demonstrated by any authority in typical food uses....

Authenticity trend gives Belgian chocolate a boost, says Puratos

Belgian chocolate is profiting from a consumer trend for authentic and traceable products, according to industrial chocolate producer and ingredients supplier Puratos.

Europe delivers for Barry Callebaut in new fiscal year

Barry Callebaut revenues for the first three months of fiscal 2013/14 were up 21.4% driven by a strong chocolate performance in Europe and the newly acquired Petra Foods cocoa business.

FDA approves expanded use of acacia gum

The US Food and Drug Administration has amended food additive regulations to allow expanded safe use of acacia gum (gum arabic) in foods, in response to a petition filed by...

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. ...

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