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Product innovations > Technical Papers

Sucrose Esters, the allround improver of the panning process

Sisterna | 05-Oct-2015 | PDF Technical / white paper
Sucrose esters are commonly used in confection to speed up sugar crystallisation. Sisterna proved that sucrose esters effectively promote...

Why one sweetener still dominates the market

CRA | 15-Sep-2015 | PDF Case study
Times change. But has HFCS’s value?   Over the last 40 years, a lot has changed within the sweetener landscape. However, when it co...

Maltitol in sugar-free confectionery: Boosting Oral Health Benefits

Roquette | 14-Sep-2015 | PDF Research study
Various polyols, such as sorbitol, mannitol or xylitol, can be found naturally in some fruits or vegetables in significant quantities. &n...

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 ® 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...


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...

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...

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