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Accelerate graining with Sisterna’s Sucrosilk

06-Jan-2009 - Chewy, fudge, fondant and coated tablet manufacturers can reduce production time with Sucrosilk® a blend of sucrose esters. The esters accelerate sugar crystallisation resulting in a fine fully grained candy
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Let's create together - use our innovative fats for your chocolate and coatings

02-Dec-2008 - IOI Loders Croklaan has developed a new Coating Fats brochure that helps you to select the right Cocoa Butter Alternative for your chocolate confectionery product.
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Fight rancidity and fat bloom with Sucrosilk®

26-Nov-2008 - Soft, fat containing, candy can suffer from oiling, fat bloom and rancidity during long storage times. This all can be prevented with Sucrosilk®, an emulsifier blend based on Sisterna ® sucrose esters.
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Publish your Technical Paper on this Website

03-Nov-2008 - Promote your company’s technical expertise towards decision makers Publish your Technical Paper on this website.
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Non-hygroscopic, new lactose substitution. Mild-flavoured and with a very high flowability.

13-Nov-2008 - Arla Foods Ingredients has developed a new non-hygroscopic lactose and dextrose substitution.
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755 cut & wrap machine

28-Feb-2007 - A.M.P Rose specialises in supplying cut & wrap machines for various wrapping styles; double twist, fold, 'whirl' and lollipop. The new '755' is affordable, easy to use/ maintain and wraps toffees, chews, hard candy and gum at up to 800...
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7IST Double twist wrapping machine

28-Feb-2007 - The '7IST' is a high-speed double twist wrapping machine for pre-formed candies. Simple operation and maintenance, reliability and versatility are the main reasons for its success.
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Battle cereal bar stickiness with Sisterna® sucrose esters

22-Sep-2008 - Stickiness, during slab formation, slitting and cutting of bars, is largely reduced by Sisterna® sucrose esters. The esters finely disperse the fat in the syrup and the production line will run smoothly
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CHOCOFILL™ LS- confectionery fat for healthier fillings

11-Feb-2008 - CHOCOFILL™ LS is a new healthier flexible confectionery filling fat. The saturated fatty acids have been reduced with 30 %. Fillings based on CHOCOFILL™ LS obtain an excellent texture, taste and stability. CHOCOFILL™ LS is better for your health!
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Caramel ripples and toppings

28-Feb-2007 - For topping your ice-cream cone or giving your ice cream bar the soft delicate touch of butterscotch try one of Fusgaard's recent developments in caramel ripples and toppings.
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CrossFlow® - The Universal Candy Cooker

28-Feb-2007 - The CrossFlow® is a continuously operating steam heated heat exchanger, successfully utilized for dissolving, pre-cooking, and final cooking of all kind of candy masses.
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Decrease your saturated fatty acids in your fillings

31-Mar-2008 - A new healthier, flexible confectionery filling fat has been developed. The saturated fatty acids have been reduced with 30%. The fillings will obtain an excellent texture, taste and stability. Most important it is better for your health!
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Deposited fruit snacks create new opportunities

21-Jan-2008 - 100% fruit snacks, with no added sugar, are a healthy alternative to conventional snacks or confectionery. These deposited snacks can be bite-size pieces or bars and are a new concept from Baker Perkins that will create many market opportunities.
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Depositing chewing gum into hard candy!

28-Feb-2007 - Here's an opportunity to move into the fastest growing confectionery sector, and introduce exciting products to your market.
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Elderberry flavour - follow the trend

28-Feb-2007 - Elderberry is one of the fastest growing flavours this year. Follow the trend and try Fusgaards recent developments in this flavour for your soft drink, ice lolly or candy.
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FREE science abstracts for Confectionery manufacturers

16-Jan-2008 - View FREE records from the world's leading database of information on food science, food technology and nutrition. The 80 'taster' records are grouped under keyword categories (Biscuits, Sweets, Chocolate bars, Processing & more!)...
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Fast and precise tank weighing for the food industry

31-Jan-2008 - Barry Callebaut, the world's leading manufacturer of high-quality chocolate products, controls raw materials transfers with METTLER TOLEDO weigh modules, platforms and indicators. Learn how over 80 tank scales are reliably running day in day out.
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Fight rancidity and fat bloom with Sucrosilk®

20-Oct-2008 - Soft, fat containing, candy can suffer from oiling, fat bloom and ultimately rancidity. Sucrosilk® effectively encapsulates the fat in the candy, which is thus less susceptible for physical/chemical reactions.
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Filling Fats for Confectionery CHOCOFILL - Premium functionality for your fillings

06-Nov-2008 - Chocolate lovers around the globe dream about indulging in assorted pralines with a wide variety of fillings nested in delicious pralines.
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