Product innovations > All Products
Live Supplier Webinar
TABLETTING: BOOST INNOVATION and PRODUCTION - Roquette
30-May-2013 -
Check out everything you need to know about innovative tabletting – from texture to technology…. About where the market’s going…. And how Roquette – world leader in polyols – can deliver tabletting innovations that meets the moment and the mood!
Data sheet
Improve your margin on small premium tablets -
20-May-2013 -
Small premium chocolate tablets are taking off. Western-Europe especially offers superior opportunities for high-volume premium chocolate. The more select your packaging is, the more attractive your product is, and the higher your margin will be.The new Lareka wrapper NP350sr is...
Video
A Unique Way to Develop New Confectionery Products - Baker Perkins
01-Apr-2013 -
Hard candy, soft confectionery and lollipop makers are developing new products and evaluating equipment using the expertise and resources in the Baker Perkins Innovation Centre. Watch our video to see how this facility could help your next project
Technical / white paper
New white paper on Food Supply Chain Management - SGS
25-Mar-2013 -
The new white paper "Managing Performance in Food Supply Chains" discusses the impacts, opportunities and challenges arising from managing quality, safety, sustainability of performance on any other criteria in often diverse and global food supply chains.The publication describes some of...
Technical / white paper
Maximising Output of High-Quality Confectionery - Baker Perkins
21-Mar-2013 -
Depositing technology has many advantages over traditional methods of producing sugar confectionery including high-quality, innovative products, low production costs and flexible manufacturing.The cooking, depositing and cooling equipment is all modular enabling high-output lines to be assembled that employ exactly the...
Technical / white paper
Understanding the latest requirements from GFSI - EAGLE Product Inspection
14-Mar-2013 -
The safety and quality of food have always been important, but recent contamination crises, along with well-publicized product recalls, have heightened public scrutiny of food manufacturers and awareness of product safety.
Video
A clean solution - Chocolate Production with NETZSCH - NETZSCH
01-Mar-2013 -
The innovative CHOCOEASY® – system RUMBA designed by NETZSCH-Feinmahltechnik GmbH offers a maximum profitability, flexibility and efficiency in chocolate mass production.
Application note
Discover how easy it is to add value to your boiled sweet range. Just go sugar-free! - Roquette
13-Dec-2012 -
Confectionery is being driven by multiple, innovative trends – from new tastes and textures to natural appeal.Consumer health priorities are playing a major role, as reflected in the constant growth of sugar-free and tooth-friendly confectionery.So as a producer of sugar-based...
On-Demand Supplier Webinar
Inspiring 2013 food trends for your cocoa and chocolate applications - Cargill Cocoa & Chocolate
31-Oct-2012 -
Cargill Cocoa & Chocolate's webinar reveals the latest trends for cocoa and chocolate applications and outlines Cargill's T-model, which provides the expertise and support needed to innovate, ensuring you keep one step ahead of the competition.
Application note
Be the first to taste the vanilla revolution - Solvay Aroma Performance
15-Oct-2012 -
Vanilla is one of the world's most sought after and best loved flavors, not only for its unique sensory qualities, but also for its ability to bring out the best in other flavors.Govanil™, our new generation of vanilla flavors, offers...
Information request
Revolutionary depositing with Bühler FelxiNozzle™ - Buhler Group
24-Sep-2012 -
The innovative FlexiNozzleTM by Bühler is nothing less than a revolution for chocolate manufacturers and other food industries. Thanks to its flexible valve mounts it reliably avoids dripping and tailing when depositing masses. Its main advantages are less polluted moulds,...
Technical / white paper
Moisture caused problems in ice cream coating - a problem of the past - Palsgaard
03-Sep-2012 -
Is your ice cream coating safe against the negative effect of water?Water migration from ice cream to coating results in severe difficulties in maintaining a uniform layer of coating. Learn how to solve this by using combination of emulsifiers with...
Application note
Confectionery Tablets, Developing tastes and textures with DC polyols - Roquette
03-Sep-2012 -
Selection of excipients is critical in achieving a tablet’s disintegration in the oral cavity, a pleasant mouthfeel, and robust tablets that can withstand processing and transportation.
Our DC polyols range displays a palette of different textures due to their inherent physico-chemical...
Product presentation
Various range of fillings, for all application. - Materne Industries
01-Sep-2012 -
Materne Industries propose traditional, innovative and trendy fillings, suitable for cereal products (breakfast cereal, biscuits, cakes, pastries, chocolate,…) :- Fruitty : Strawberry, Pear, Raspberry, Apricot,…- Chocolate : Dark chocolate & Coconut, Milk chocolate,…- Creamy : Vanilla, Speculoos, Caramel,…- Innovative :...
On-Demand Supplier Webinar
Discover how easy it is to add value to your boiled sweet range. Just go sugar-free! - Roquette
31-Jul-2012 -
Confectionery is being driven by multiple, innovative trends – from new tastes and textures to natural appeal.Consumer health priorities are playing a major role, as reflected in the constant growth of sugar-free and tooth-friendly confectionery.So as a producer of sugar-based...
Data sheet
Discover Why Almonds and Chocolate Make a Perfect Pair - Almond Board of California
30-Jul-2012 -
When something is as wonderful as California Almonds, you can’t keep it a secret for long. Demand for this tiny, tasty, nutritious, crunchy little gem is exploding all over the world. But what does that mean for you?We recently conducted...
Information request
ChocoStar™ Compact – reliable technology at an attractive price - Buhler
25-Jun-2012 -
The new ChocoStar Compact is a modular moulding line designed for highest flexibility and efficiency. This new line is based on reliable technologies which ensure high quality of the final article. Thanks to the modular design the ChocoStar Compact will...
Application note
The freshness and typical taste of yoghurt for your chocolates fillings and confectionery - EPI Ingredients
04-Jun-2012 -
A new pasteurized yoghurt powder to improve the yoghurt taste of your recipes. This new ingredient solution is kosher and halal certified.
Case study
New Ishida multihead gives confectionery packer greater flexibility - Ishida
28-May-2012 -
A new 20-head Ishida R-Series multihead can be readily adapted to mix products in a range of ratios for confectionery packing. Equally at home handling short bursts of intense activity or operating with relentless reliability over very large product runs,...
Technical / white paper
Emulsifier YN - The unique ingredient in chocolate production. - Palsgaard A/S
23-Apr-2012 -
Emulsifier YN (ammonium phosphatides, E442) is known to be the best and most efficient alternative to lecithin (E322), in both chocolate - and compound products. The truth is that it is much more than an alternative as this taste and...