Breaking News on Confectionery & Biscuit Processing

Product innovations > Technical Papers

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...

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 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...

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 | 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.
New Ishida multihead gives confectionery packer greater flexibility

New Ishida multihead gives confectionery packer greater flexibility

Ishida Europe | 28-May-2012 | 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...

Key Industry Events