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Product innovations > Technical Papers

A Guide to Hygienic Product Recovery (Pigging) for Chocolate and Confectionery Companies

A Guide to Hygienic Product Recovery (Pigging) for Chocolate and Confectionery Companies

Hygienic Pigging Systems Ltd | 13-Jun-2016 | PDF Technical / white paper
Product recovery (pigging) is widely used by chocolate and confectionery companies. It gives a high return on investment with rapid payba...

Fortified Gummies – The tasty way of application

Gelita AG | 06-Jun-2016 | PDF Technical / white paper
Fortified gummies are an excellent vehicle to transport different substances into the body. The great popularity of gummy candies also ap...
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BREAKING DOWN THE MILLENNIAL MONOLITH

CRA | 20-Apr-2016 | PDF Technical / white paper
Millennials value their individuality, and you should too. That’s because there are four distinct segments of millennials, as identified...

Time to replace carmine

GNT | 18-Apr-2016 | PDF Technical / white paper
Are you tired of the ever changing prices of carmine? Are you looking for a natural and stable t alternative to colour your confectioner...
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"Millennial Mysteries Revealed" segmentation study

CRA | 29-Mar-2016 | PDF Technical / white paper
Are all millennials selfie-taking foodies? Hardly. Yet despite their current status as the most-talked-about generation, food and beverag...
New natural sparkles for confectionery

New natural sparkles for confectionery

Naturex | 21-Mar-2016 | PDF Application note
Discover Naturex’s exciting new range of sparkly, glittery paillettes and flakes. These unique natural colors are perfect for creating vi...

POWDER SOLUTIONS for CREATIVE SUGAR-FREE TABLETTING

Roquette | 07-Mar-2016 | PDF Technical / white paper
Address the latest market trends in tabletting. Explore freshnesss, crunchiness and dissolution – and the Roquette range of polyols XTAB...
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Strategic Nutrition for Millennials – Part I

Fortitech® Premixes by DSM | 01-Mar-2016 | PDF Technical / white paper
From botanicals to omega 3s, Millennials want products that include particular ingredients or meet specific requirements. Learn how custo...

New gelatin-free textures for Chewies producers.

Roquette | 01-Jan-2016 | PDF Technical / white paper
Good news: new Roquette solutions mean irresistible chewies without the gelatin! Chewiness, flavour release and melt-in-the-mouth feature...
Tropicao

The story behind TROPICAO™ – an award-winning innovation

AAK | 16-Dec-2015 | PDF Research study
Hot climate countries are leading market growth opportunities in the chocolate industry, but heat-related bloom is one of the biggest cha...

Process Technology for Functional Confectionery

Baker Perkins | 09-Dec-2015 | PDF Technical / white paper
Baker Perkins is the world’s leading supplier of depositing systems for the confectionery industry. Depositing gives confectionery much g...

Creating classical gummy confectionery

Gelita AG | 23-Nov-2015 | PDF Technical / white paper
A traditional gummy candy is characterized by its texture, its gum-like “bite,” mouthfeel, taste and color, as well as its clear and shin...

Harness the power of natures’ rainbow

Lycored | 18-Nov-2015 | PDF Technical / white paper
Clean label is the new standard in the food industry, and natural colors are now an essential component of all food products. However, na...
Millennials

Millennials: What do they want from you?

CRA | 17-Nov-2015 | PDF Data sheet
Unraveling millennial mysteries It’s no secret that millennial consumers have their own set of unique behaviors, values and purchase dri...

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

Corbion Purac | 16-Nov-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

Strategic Nutrition for Women’s Health

Fortitech® Premixes by DSM | 04-Nov-2015 | PDF Technical / white paper
Products that can meet the needs of female consumers are in high demand. From supporting heart, bone and joint health to weight managemen...

Superior sourness, unrivalled stability in hard confectionery

Corbion Purac | 29-Oct-2015 | PDF Data sheet
Specifically formulated to optimize the taste of hard boiled candy, Corbion's range of buffered acid blends achieves outstanding texture...

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...
HFCS

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...

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