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Product innovations > Technical Papers

Are You Marketing To Buzz Or Behavior? How Shifting Attitudes Toward Food Ingredients Drive Consumer Behavior

CRA | 24-Feb-2015 | PDF Data sheet
The 2015 Sweetener360: Are You Marketing to Buzz or Behavior?With over 15,000 consumers surveyed, we’ve validated our findings from 2014—...
Change how you use menthol today

Change how you use menthol today

TASTETECH | 19-Feb-2015 | PDF Technical / white paper
The days of having to choose between flavour impact or processing ease for your menthol products are over! StabilisedMentholPlus is...
Why deposited is the best functional confectionery

Why depositing is best for functional confectionery

Baker Perkins | 11-Feb-2015 | PDF Technical / white paper
Consumers purchasing functional or medicated confectionery are doing so for reasons they would consider more important than the simple pl...

New chocolate emulsifier puts the squeeze on costs

Palsgaard | 08-Oct-2014 | PDF Technical / white paper
With the price of cocoa butter skyrocketing the chocolate industry’s profit margins are squeezed more tightly than ever. Management asks...
Corn Refiners Association

Switching Sweeteners: A Recipe for Rising Bread Sales?

CRA | 19-Aug-2014 | PDF Case study
That’s what one major bread manufacturer thought when it removed HFCS from one of its main brands four years ago. However, rather than ri...
CRA

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...

Inulin makes it possible to produce healthier chocolate

Sensus | 14-May-2014 | PDF Technical / white paper
Inulin makes it possible to produce healthier chocolate. Based on extensive investigation, Sensus has discovered that inulin provides a s...

Cocoa butter equivalents from AAK – the natural choice for your chocolate business

AAK | 15-Apr-2014 | PDF Data sheet
AAK are experts in developing natural, value-added chocolate and compound fat solutions that make life on your processing line easier and...
PURAC® Powder MA: intense sourness, extreme stability

PURAC® Powder MA: intense sourness, extreme stability

Corbion Purac | 14-Mar-2014 | PDF Data sheet
PURAC® Powder MA is unique, patented and specifically developed for use in acid sanding of confectionery.It consists of malic acid, which...

Strategic Nutrition for Healthy Aging

Fortitech® Premixes by DSM | 06-Mar-2014 | PDF Technical / white paper
People everywhere are living longer and stronger — and looking to nutrition to help stave off inflammation, osteoporosis, vision loss and...
Gelita

GELITA concepts for sugar reduced candies

Gelita AG | 29-Jan-2014 | PDF Data sheet
   Sugar reduced concepts for fortified gummy candies.   The Nutrition Profile Challenge    Replace sugar...
Palsgaard

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...
Lareka

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 | 30-Jul-2012 | 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 | 04-Jun-2012 | 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.

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