Product innovations > All Products
Technical / white paper
Freshen your soft candy with sucrose esters of fatty acids. - Sisterna
06-Sep-2010 -
Toffee, fudge and fondant tend to harden and, if fat is incorporated, become rancid during storage. Sucrose esters stabilise the sugar matrix and encapsulate the fat, thus improving shelf life. Additionally it accelerates the production process.
Video
Chocolate & Confectionery Fats from AAK provide cost saving solutions with no compromise on quality - AAK
01-Sep-2010 -
AAK's products are highly developed and derived from natural and nutritious raw materials like palm and shea.
From our seven production sites worldwide, we supply products to the Chocolate and Confectionery industry, the Edible oils industry as well as for cosmetics...
Information request
Buhler – Energy efficiency solutions in refining - Buhler
05-Jul-2010 -
Roll refining is one of the most important process step for producing chocolate. Buhler is able to show solutions how energy consumption can be reduced thus cutting production cost and contributing to a more sustainable chocolate production.
To request more...
Application note
Sucrose esters in colour emulsions - Sisterna
21-Jun-2010 -
Natural colours are the trend of today. Sucrose esters make it easy to prepare highly concentrated natural colour emulsions, that can be widely used, with good stability. Simple equipment can do the job. Also suitable for omega-3 and sterols.
Technical / white paper
Generate sales leads with a good white paper - Decision News Media
24-Mar-2010 -
White papers (or technical papers) are one of the most effective ways to generate leads for your sales team and improve your company’s reputation as an expert. Want to know how to create effective white papers? Download this guide now.
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On-Demand Webinar
Make it delicious please – and healthier too! - Roquette
26-Oct-2009 -
Consumers buy chocolate and bakery goods to enjoy them – but seek nutritional benefits as a desirable extra. In this webinar discover where the SweetPearl™ ingredient concept comes in: a more creative final product profile delivering premium taste and well-being.
Product brochure
Non-hygroscopic, new lactose substitution. Mild-flavoured and with a very high flowability. - Arla Foods Ingredients
13-Nov-2008 -
Arla Foods Ingredients has developed a new non-hygroscopic lactose and dextrose substitution.
Event programme
3rd Healthy & Nutritional Bars Conference: Brand Excellence & Innovation - Bridge2Food
07-Dec-2009 -
Join this unique industry conference (3rd time!) for new inspiration, market & business cases, network opportunities: 3 & 4 Febr. 2010 (Cologne). Top speakers: Mars, Cadbury, General Mills, PowerBar Europe, Permedia Foods, LightHouse, Cargill, Fonterra, Taura, IPLC, Innova, etc. Incl....
Product brochure
755 cut & wrap machine - A.M.P-Rose
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...
Product brochure
7IST Double twist wrapping machine - A.M.P-Rose
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.
Product brochure
AAK has launched new confectionery filling fat - AAK
26-Oct-2009 -
DELIAIR™ NH - Unique for aerated non-hydrogenated smooth fillings - nominated for an FI Excellence Award in the category "Confectionery Innovation of the Year"!
The unique confectionery filling fat DELIAIR™ NH has extremely good aerating properties and is flexible and robust...
Product brochure
Accelerate graining with Sisterna’s Sucrosilk - Sisterna
15-Sep-2008 -
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
Case study
An Industry-First Keeps Kraft’s Chocolate Hearts in the Right Place - Mettler Toledo
23-Mar-2009 -
There is more to x-ray inspection than just the detection of contaminants.
X-ray technology can identify foreign bodies like glass, metal and mineral stone, and simultaneously check for product faults, from broken or missing confectionery in the final packaging...
Product brochure
Battle cereal bar stickiness with Sisterna® sucrose esters - Sisterna
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
Product brochure
CHOCOFILL™ LS- confectionery fat for healthier fillings - AAK
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!
Product brochure
Caramel ripples and toppings - Fusgaard
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.
Product brochure
CrossFlow® - The Universal Candy Cooker - Klöckner Hänsel
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.
Video
Decrease your saturated fatty acids in your fillings - AarhusKarlshamn
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!
Application note
Deposited fruit snacks create new opportunities - Baker Perkins
14-May-2009 -
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.
