Product innovations > Technical Papers
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
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
Gear up your panning process with sucrose esters of fatty acids - Sisterna
13-Jun-2011 -
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%.
Application note
Sugar-free chocolate = pleasure: the impossible bet? - Roquette
13-Jun-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
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...
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.
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.
Research study
Palsgaard® AMP 4448 - Turn shortage into economical benefits - Palsgaard
31-May-2010 -
Did you know that Palsgaard offers the most efficient alternative to lecithin in chocolate and compound products?
Palsgaard® AMP 4448 means stable and low viscosity and cost reductions from reduced fat contents and uniform production.
Technical / white paper
Sucrose esters of fatty acids in colour emulsions - Sisterna
23-Apr-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 - William Reed Business 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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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....
Application note
ILLEXAO™by AAK - Cocoa Butter Equivalents for Chocolate and Confectionery Products - AAK
09-Jun-2009 -
Cocoa ingredients make up a significant part of the ingredients cost for the chocolate manufacturer. However, the versatile range of AAK's chocolate fats, marketed under the ILLEXAO™ brand, can make all the difference for cost-effective production of premium quality chocolate...
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.
Research study
Gear up your panning process with sucrose esters of fatty acids - Sisterna
22-Apr-2009 -
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%.
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...
Application note
Healthy confectionery products command premium price - Baker Perkins
10-Mar-2009 -
The Baker Perkins SFX Depositing System enables the manufacture of exciting new products with distinctive taste and mouth feel, featuring crystallised Xylitol, a long-established, tooth-friendly sugar substitute. Combining Xylitol with sugar-free hard candy creates a sophisticated product, commanding a premium...
Technical / white paper
Indulgent and Healthy Confectionery - IOI Loders Croklaan
25-Feb-2009 -
Let’s create together – use our application know-how and innovative fats for your chocolate, coatings and fillings
Technical / white paper
White Paper – Deposited Fruit Snacks - Baker Perkins
06-Jan-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.
