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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...

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...
Buhler

Processing solutions for the chocolate industry

Bühler technology and services | 21-Apr-2014 | Link Information request
With the stainless steel ShearMixTM Bühler demonstrates the latest standards in hygienic design. This new standard can also be seen at t...

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...

Chocolate and Almonds – A World of Opportunity

Almond Board of California | 14-May-2014 | Webinar On-Demand Supplier Webinar
Science suggests that almonds and chocolate, each valued for their individual taste and texture, together create a tapestry of flavors th...
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

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...
Revealing 2014 food trends for your cocoa and chocolate applications

Revealing 2014 food trends for your cocoa and chocolate applications

Cargill Cocoa & Chocolate | 22-Jan-2014 | Webinar On-Demand Supplier Webinar
Cargill Cocoa & Chocolate's webinar reveals the latest trends for cocoa and chocolate applications and outlines Cargill's T-model, wh...

What do the EU Guidance Notes on the Classification of Colouring Foods mean for your products?

GNT | 19-Dec-2013 | Webinar On-Demand Supplier Webinar
The objective of the Guidance Notes is to provide simple and practical criteria for the differentiation between foods with colouring prop...
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