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Product innovations > Technical Papers

Beat the heat-related bloom and sensory challenges for chocolate with TROPICAO™ from AAK - a tropical revolution in chocolate production

AAK | 02-Sep-2015 | PDF Research study
The increased chocolate consumption in hot climate markets in the world creates growth opportunities for chocolate producers. However, th...

WHITE PAPER - Unwrapping sticky issues: How to deliver superior product stability in sugar confectionery

Corbion Purac | 24-Aug-2015 | PDF Technical / white paper
Recent research has demonstrated that more and more confectioners are experimenting with new ingredients and flavors, as well as reducing...
Fortitech

Fortitech ® Premixes paper: STRATEGIC NUTRITION FOR SPORTS

Fortitech® Premixes by DSM | 29-Jul-2015 | PDF Technical / white paper
Bodybuilders and extreme athletes account for just 5% of sports performance enhancement sales. Mainstream consumers are shopping for a he...
CornRefiners

THE SWEETENER CHALLENGE: CONSUMER CONSENSUS VS. THE VOCAL MINORITY.

CRA | 23-Jul-2015 | PDF Data sheet
Who guides your ingredient decisions?Social buzz has its place. Yet, too often, food and beverage manufacturers are allowing a very small...
Consumer interest in healthy, lower sugar products

EFSA: Chicory inulin proven impact on blood glucose

Sensus | 09-Jul-2015 | PDF Technical / white paper
Increasing studies support the importance of reduced glycemic response within our diet. Inulin has proven effects on reducing glycemic re...
8 Challenges That Have the Same Solution

8 Challenges That Have the Same Solution

CRA | 24-Jun-2015 | PDF Data sheet
Conflicting sweetener demands. One big opportunity.Following food fads vs. building a long-term strategy. What millennials say they...
Rousselot Synergy Systems

Create the unthinkable with Rousselot®

Leading manufacturer of gelatine and collagen peptides | 08-Jun-2015 | PDF Data sheet
In modern confectionery, traditional products are no longer enough to quench consumers’ thirst for innovation. With enhanced functionalit...

Making confectionery functional with GELITA® Gelatine

Gelita AG | 02-Jun-2015 | PDF Data sheet
Eating right, every day, is a very difficult task for many. And it’s for this the reason that the functional foods market is booming righ...

Polyols — Great Formulating Tools for Calorie and Sugar Reduction

Ingredion | 02-Jun-2015 | PDF Technical / white paper
The drive to curb the obesity epidemic seems to have moderated approaches to sugar and fat reduction in product development. Polyols are...

Parents want confectionery natural and colourful at the same time

GNT | 11-May-2015 | PDF Technical / white paper
Though everybody expects confectionery products to come in all colours of the rainbow, consumers prefer the colouring ingredient to be na...

Govanil™: at the heart of your challenges

SOLVAY AROMA PERFORMANCE | 14-Apr-2015 | PDF Data sheet
Govanil™, a functional generation of vanilla flavors, offers a revolutionary taste experience for customers while meeting the ...
PURAC® Powder. Acid sanding in soft confectionery

PURAC® Powder. Acid sanding in soft confectionery

Corbion Purac | 30-Mar-2015 | PDF Data sheet
Confectionery consumers are continuously looking for new flavor experiences, providing opportunities for creative and innovative producer...

WHITE PAPER: Simplifying Sweetness

CRA | 26-Mar-2015 | PDF Technical / white paper
“Simplifying Sweetness” is an unprecedented segmentation study of 15,000 consumers. Commissioned by the Corn Refiners Association and com...
FIGHTING INFLAMMATION WITH FORTIFICATION

Fight Inflammation with Fortification:

Fortitech® Premixes by DSM | 17-Mar-2015 | PDF Technical / white paper
Fight Inflammation with Fortification: Inflammation is at the core of heart health, arthritis and many other health issues. Learn how cus...

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 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...

RETHINKING GELATINE IN CONFECTIONERY APPLICATIONS

Leading manufacturer of gelatine and collagen peptides | 25-Nov-2014 | PDF Data sheet
Demand for innovation in the confectionery industry is continuing to rise briskly, with manufacturers consequently required to develop an...
Fortitech

Beauty From Within

Fortitech® Premixes by DSM | 15-Oct-2014 | PDF Technical / white paper
Nutricosmetics are giving consumers new and exciting ways to achieve healthier-looking skin, hair and nails. Discover how you can drive n...

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...

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