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Corn Refiners Association

Switching Sweeteners: A Recipe for Rising Bread Sales?

CRA | 19-Aug-2014 | PDF Case study
That’s what one major bread manufacturer thought when it removed HFCS from one of its main brands four years ago. However, rather than ri...
CRA

Sports Drinks: Does Sweetener Choice Add Energy to Sales?

CRA | 10-Jul-2014 | PDF Case study
Think your consumers are thirsty for a sweetener switch? That’s what one major sports-drink maker thought when it changed sweeteners in 2...
Materne_Industries

Various range of fillings, for all application.

Materne Industries | 01-Sep-2013 | Webpage Product presentation
Materne Industries propose traditional, innovative and trendy fillings, suitable for cereal products (breakfast cereal, biscuits, cakes,...

Inulin makes it possible to produce healthier chocolate

Sensus | 01-Jan-1970 | PDF Technical / white paper
Based on extensive investigation, Sensus has discovered that inulin provides a strong alternative to sucrose as a sweetener to develop su...
Buhler A.G

Chocolate moulding. Flexible and energy-efficient

Bühler technology and services | 01-Jan-1970 | Link Information request
In chocolate moulding, Bühler will show the new ChocoMaster™ Compact moulding line. The ChocoMaster™ Compact is a chain conveyo...
Buhler

Processing solutions for the chocolate industry

Bühler technology and services | 01-Jan-1970 | Link Information request
With the stainless steel ShearMixTM Bühler demonstrates the latest standards in hygienic design. This new standard can also be seen at t...

Cocoa butter equivalents from AAK – the natural choice for your chocolate business

AAK | 01-Jan-1970 | PDF Data sheet
AAK are experts in developing natural, value-added chocolate and compound fat solutions that make life on your processing line easier and...
Buhler A.G

Compact processing solutions for chocolate.

Bühler technology and services | 01-Jan-1970 | Link Information request
New highlights in chocolate mass and compound production include the SmartChocTM and MicroFactoryTM systems, which clearly demonstrate ho...

Chocolate and Almonds – A World of Opportunity

Almond Board of California | 14-May-2014 | Webinar On-Demand Supplier Webinar
Science suggests that almonds and chocolate, each valued for their individual taste and texture, together create a tapestry of flavors th...
Buhler A.G

Setting new standards in food safety.

Bühler technology and services | 20-Mar-2014 | Link Information request
As a global technology partner for the processing of cocoa and chocolate Bühler is showing new and proven solutions – executed according...
PURAC® Powder MA: intense sourness, extreme stability

PURAC® Powder MA: intense sourness, extreme stability

Corbion Purac | 14-Mar-2014 | PDF Data sheet
PURAC® Powder MA is unique, patented and specifically developed for use in acid sanding of confectionery.It consists of malic acid, which...

Strategic Nutrition for Healthy Aging

Fortitech® Premixes by DSM | 06-Mar-2014 | PDF Technical / white paper
People everywhere are living longer and stronger — and looking to nutrition to help stave off inflammation, osteoporosis, vision loss and...
Buhler

Innovations along the value chain of chocolate processing.

Bühler technology and services | 06-Mar-2014 | Link Information request
Bühler sets new standards of hygienic design with its five-roll refiner FinerTM V, which is equipped with new drive concept and new cooli...
Gelita

GELITA concepts for sugar reduced candies

Gelita AG | 29-Jan-2014 | PDF Data sheet
   Sugar reduced concepts for fortified gummy candies.   The Nutrition Profile Challenge    Replace sugar...
Buhler

Bühler – more than 10 trend setting innovations.

Bühler technology and services | 09-Jan-2014 | Link Information request
Bühler will feature solutions for the production of cocoa, chocolate, nuts, coffee, and breakfast cereals as well as for drying and sorti...
Revealing 2014 food trends for your cocoa and chocolate applications

Revealing 2014 food trends for your cocoa and chocolate applications

Cargill Cocoa & Chocolate | 22-Jan-2014 | Webinar On-Demand Supplier Webinar
Cargill Cocoa & Chocolate's webinar reveals the latest trends for cocoa and chocolate applications and outlines Cargill's T-model, wh...

What do the EU Guidance Notes on the Classification of Colouring Foods mean for your products?

GNT | 19-Dec-2013 | Webinar On-Demand Supplier Webinar
The objective of the Guidance Notes is to provide simple and practical criteria for the differentiation between foods with colouring prop...
Palsgaard

Creating the all-round solution for chocolate - Palsgaard PGPR 4120

Palsgaard | 03-Oct-2013 | PDF Technical / white paper
When considering the use of PGPR in chocolate most will think of the possible cost savings associated with this. However, this co-emulsif...

Regulatory update: Are natural claims worth the legal headaches?

William Reed Business Media | 26-Jun-2013 | Webinar On-Demand Supplier Webinar
With a class action lawsuit filed almost weekly in California against companies using the word ‘natural’ (in the absence of a useful lega...
Ingredion

Growth Opportunities for Clean-Label-Positioned Foods and Beverages

Ingredion | 26-Jun-2013 | Webinar On-Demand Supplier Webinar
Though no formal regulatory definition exists for “clean label,” consumer insights are helping to shape a proposed definition. This defin...

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