Product innovations > All Products
Product brochure
AAK has launched new confectionery filling fat - AAK
10-Sep-2009 -
DELIAIR™ NH - Unique for aerated non-hydrogenated smooth fillings - nominated for an FI Excellence Award in the category "Confectionery Innovation of the Year"!The unique confectionery filling fat DELIAIR™ NH has extremely good aerating properties and is flexible and robust...
On-Demand Supplier Webinar
Increase your webinar performance with expert tips and advice - William Reed Business Media
24-Jun-2009 -
Learn how to maximize registrations and retain viewer attention for your webinars. Get expert advice and tips from the online marketing solutions team at William Reed Business Media. After you attend this free web seminar, you will know how to...
Application note
ILLEXAO™by AAK - Cocoa Butter Equivalents for Chocolate and Confectionery Products - AAK
09-Jun-2009 -
Cocoa ingredients make up a significant part of the ingredients cost for the chocolate manufacturer. However, the versatile range of AAK's chocolate fats, marketed under the ILLEXAO™ brand, can make all the difference for cost-effective production of premium quality chocolate...
Application note
Deposited fruit snacks create new opportunities - Baker Perkins
14-May-2009 -
100% fruit snacks, with no added sugar, are a healthy alternative to conventional snacks or confectionery. These deposited snacks can be bite-size pieces or bars and are a new concept from Baker Perkins that will create many market opportunities.
Research study
Gear up your panning process with sucrose esters of fatty acids - Sisterna
22-Apr-2009 -
Creating a smooth crispy coating on a candy is a time consuming effort. Sucrose esters can gear up your panning process by shortening the drying time. This can result in a processing time reduction of up to 19%.
Product brochure
ILLEXAO™ by AAK - Cocoa Butter Equivalents for Chocolate and Confectionery Products - AAK
14-Apr-2009 -
Cocoa ingredients make up a significant part of the ingredients cost for the chocolate manufacturer. However, the versatile range of AAK's chocolate fats, marketed under the ILLEXAO™ brand, can make all the difference for cost-effective production of premium quality chocolate...
Case study
An Industry-First Keeps Kraft’s Chocolate Hearts in the Right Place - Mettler Toledo
23-Mar-2009 -
There is more to x-ray inspection than just the detection of contaminants. X-ray technology can identify foreign bodies like glass, metal and mineral stone, and simultaneously check for product faults, from broken or missing confectionery in the final packaging to...
Application note
Healthy confectionery products command premium price - Baker Perkins
10-Mar-2009 -
The Baker Perkins SFX Depositing System enables the manufacture of exciting new products with distinctive taste and mouth feel, featuring crystallised Xylitol, a long-established, tooth-friendly sugar substitute. Combining Xylitol with sugar-free hard candy creates a sophisticated product, commanding a premium...
Technical / white paper
Indulgent and Healthy Confectionery - IOI Loders Croklaan
25-Feb-2009 -
Let’s create together – use our application know-how and innovative fats for your chocolate, coatings and fillings
Product brochure
ILLEXAO™ - Cocoa Butter Equivalents for Chocolate and Confectionery Products - AAK
20-Feb-2009 -
Cocoa ingredients make up a significant part of the ingredients cost for the chocolate manufacturer. However, the versatile range of AAK's chocolate fats, marketed under the ILLEXAO™ brand, can make all the difference for cost-effective production of premium quality chocolate...
Technical / white paper
White Paper – Deposited Fruit Snacks - Baker Perkins
06-Jan-2009 -
100% fruit snacks, with no added sugar, are a healthy alternative to conventional snacks or confectionery. These deposited snacks can be bite-size pieces or bars and are a new concept from Baker Perkins that will create many market opportunities.
Product brochure
Let's create together - use our innovative fats for your chocolate and coatings - IOI Loders Croklaan
02-Dec-2008 -
IOI Loders Croklaan has developed a new Coating Fats brochure that helps you to select the right Cocoa Butter Alternative for your chocolate confectionery product.
Product brochure
Fight rancidity and fat bloom with Sucrosilk® - Sisterna
26-Nov-2008 -
Soft, fat containing, candy can suffer from oiling, fat bloom and rancidity during long storage times. This all can be prevented with Sucrosilk®, an emulsifier blend based on Sisterna ® sucrose esters.
Product brochure
Non-hygroscopic, new lactose substitution. Mild-flavoured and with a very high flowability. - Arla Foods Ingredients
17-Nov-2008 -
Arla Foods Ingredients has developed a new non-hygroscopic lactose and dextrose substitution.
Application note
Reduce 50% of eggs in baked goods! - Arla Foods Ingredients
13-Nov-2008 -
Reduce costs in baked goods with Arla Foods Ingredients solutions. Learn how to substitute expensive ingredients with less expensive ones
Product brochure
Battle cereal bar stickiness with Sisterna® sucrose esters - Sisterna
12-Nov-2008 -
Stickiness, during slab formation, slitting and cutting of bars, is largely reduced by Sisterna® sucrose esters. The esters finely disperse the fat in the syrup and the production line will run smoothly
Product brochure
Filling Fats for Confectionery CHOCOFILL - Premium functionality for your fillings - AAK
06-Nov-2008 -
Chocolate lovers around the globe dream about indulging in assorted pralines with a wide variety of fillings nested in delicious pralines.
Application note
Slim down your fat filling with Sisterna sucrose esters - Sisterna
21-Oct-2008 -
Fillings typically contain 40% creamed fat. However, Sisterna offers a sensorial equivalent based on sucrose esters, which contains 6% fat. This paper includes a filling recipe and the effects of sucrose esters on density, viscosity and texture.
Technical / white paper
Healthy confectionery products command premium price - Baker Perkins
18-Sep-2008 -
The Baker Perkins SFX Depositing System enables the manufacture of exciting new products with distinctive taste and mouth feel, featuring crystallised Xylitol, a long-established, tooth-friendly sugar substitute. Combining Xylitol with sugar-free hard candy creates a sophisticated product, commanding a premium...