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Product innovations > Technical Papers


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...

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...

Improve your margin on small premium tablets

16-May-2013 | PDF Data sheet
Small premium chocolate tablets are taking off. Western-Europe especially offers superior opportunities for high-volume premium chocolate...
Download a new white paper on Food Supply Chains

Download a new white paper on Food Supply Chains

SGS | 26-Feb-2013 | PDF Technical / white paper
SGS published a white paper titled "Managing Performance in Food Supply Chains". It discusses the impacts, opportunities and ch...
Baker Perkins

Maximising Output of High-Quality Confectionery

Baker Perkins | 15-Mar-2013 | PDF Technical / white paper
Depositing technology has many advantages over traditional methods of producing sugar confectionery including high-quality, innovative pr...

Understanding the latest requirements from GFSI

EAGLE Product Inspection | 04-Mar-2013 | PDF Technical / white paper
The safety and quality of food have always been important, but recent contamination crises, along with well-publicized product recalls, h...

Be the first to taste the vanilla revolution

SOLVAY AROMA PERFORMANCE | 04-Oct-2012 | PDF Application note
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 abili...

Moisture caused problems in ice cream coating - a problem of the past

Palsgaard | 29-Aug-2012 | PDF Technical / white paper
Is your ice cream coating safe against the negative effect of water?Water migration from ice cream to coating results in severe difficult...

Discover Why Almonds and Chocolate Make a Perfect Pair

Almond Board of California | 01-Jan-1970 | PDF Data sheet
When something is as wonderful as California Almonds, you can’t keep it a secret for long. Demand for this tiny, tasty, nutritious, crunc...
EPI Ingredients: adaptability a real stake to succeed

The freshness and typical taste of yoghurt for your chocolates fillings and confectionery

EPI Ingredients | 01-Jan-1970 | PDF Application note
A new pasteurized yoghurt powder to improve the yoghurt taste of your recipes. This new ingredient solution is kosher and halal certified.
New Ishida multihead gives confectionery packer greater flexibility

New Ishida multihead gives confectionery packer greater flexibility

Ishida | 01-Jan-1970 | PDF Case study
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...

Emulsifier YN - The unique ingredient in chocolate production.

Palsgaard A/S | 17-Apr-2012 | PDF Technical / white paper
Emulsifier YN (ammonium phosphatides, E442) is known to be the best and most efficient alternative to lecithin (E322), in both chocolate...

The importance of expanded rheology information and emulsifier functionality in chocolate production

Palsgaard | 10-Jan-2012 | PDF Technical / white paper
Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and thr...

Gear up your panning process with sucrose esters of fatty acids

Sisterna | 07-Jun-2011 | PDF Technical / white paper
Creating a smooth crispy coating on a candy is a time consuming effort. Sucrose esters can gear up your panning process by shortening the...


SGS | 16-May-2011 | PDF Technical / white paper
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews...

Palsgaard® AMP 4448 – The safe ingredient choice!

Palsgaard | 25-May-2011 | PDF Application note
This article discusses the 4 major benefits and 4 additional advantages chocolate manufacturers can achieve by replacing IP soy lecithin...

ISO26000-Guidance on Social Responsibility by SGS

SGS | 18-Apr-2011 | PDF Technical / white paper
“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the ne...

Freshen your soft candy with sucrose esters of fatty acids.

Sisterna | 24-Aug-2010 | PDF Technical / white paper
Toffee, fudge and fondant tend to harden and, if fat is incorporated, become rancid during storage. Sucrose esters stabilise the sugar ma...

Sucrose esters in colour emulsions

Sisterna | 10-Jun-2010 | PDF Application note
Natural colours are the trend of today. Sucrose esters make it easy to prepare highly concentrated natural colour emulsions, that can be...

Palsgaard® AMP 4448 - Turn shortage into economical benefits

Palsgaard | 26-May-2010 | PDF Research study
Did you know that Palsgaard offers the most efficient alternative to lecithin in chocolate and compound products? Palsgaard® AMP 4448 mea...

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