Product innovations > Technical Papers
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...
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.
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...
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...
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...
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...
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...
Technical / white paper
Gear up your panning process with sucrose esters of fatty acids - Sisterna
19-Mar-2012 -
Creating a smooth crispy coating on a candy is a time consuming effort. Sucrose esters can gear up your panning process by shortening the drying time. This can result in a processing time reduction of up to 19%.
Technical / white paper
The importance of expanded rheology information and emulsifier functionality in chocolate production - Palsgaard
23-Jan-2012 -
Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and three-step viscosity measurements allow for increased understanding of production and the savings of optimal emulsifier usage.
Application note
Sugar-free chocolate = pleasure: the impossible bet? - Roquette
07-Nov-2011 -
Give consumers the chance to choose their favourite chocolate with sugars - or without. Guarantee eating pleasure whatever their choice. Yes, it’s possible! Find out about an innovative solution.
Technical / white paper
Freshen your soft candy with sucrose esters of fatty acids. - Sisterna
07-Nov-2011 -
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.
Application note
Sugars reduction: what consumers want - Roquette
12-Sep-2011 -
Sugars content reduction is a very significant consumer demand, backed by health control programmes around the world. Nutriose®’s ability to help meet this demand - without affecting product taste - makes it a powerful and sustainable way forward.
Technical / white paper
NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS - SGS
31-May-2011 -
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of a customized single food audit as GFSI standards overlap with environmental, H&S and quality schemes.
Application note
Palsgaard® AMP 4448 – The safe ingredient choice! - Palsgaard
30-May-2011 -
This article discusses the 4 major benefits and 4 additional advantages chocolate manufacturers can achieve by replacing IP soy lecithin with Palsgaard® AMP 4448 - an Ammonium Phosphatide as emulsifier. To read more
Technical / white paper
ISO26000-Guidance on Social Responsibility by SGS - SGS
18-Jan-2011 -
“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper by SGS. This document is a discussion about social responsibility issues and how they can be managed...