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Switching Sweeteners: A Recipe for Rising Bread Sales? - CRA

19-Aug-2014 - That’s what one major bread manufacturer thought when it removed HFCS from one of its main brands four years ago. However, rather than rising, sales dropped despite a dramatic increase in promotion. Learn why switching sweeteners failed to inspire a...
Download now!Technical / white paper

Inulin makes it possible to produce healthier chocolate - Sensus

14-May-2014 - Inulin makes it possible to produce healthier chocolate. Based on extensive investigation, Sensus has discovered that inulin provides a strong alternative to sucrose as a sweetener to develop sugar reduced chocolate products. In fact, when combined with bulking agents and...
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Processing solutions for the chocolate industry - Bühler technology and services

21-Apr-2014 - With the stainless steel ShearMixTM Bühler demonstrates the latest standards in hygienic design. This new standard can also be seen at the stainless steel five-roll refiner FinerTM V with new cooling system and drive concept. A new drive concept for...
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Cocoa butter equivalents from AAK – the natural choice for your chocolate business - AAK

15-Apr-2014 - AAK are experts in developing natural, value-added chocolate and compound fat solutions that make life on your processing line easier and provide you with the desired results. Learn how our products help you develop solutions to meet market demands.
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Chocolate and Almonds – A World of Opportunity - Almond Board of California

02-Apr-2014 - Science suggests that almonds and chocolate, each valued for their individual taste and texture, together create a tapestry of flavors that delight consumers around the globe through their unique combination of sweet sensation and powerful crunch. In this free webinar,...
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PURAC® Powder MA: intense sourness, extreme stability - Corbion Purac

17-Mar-2014 - PURAC® Powder MA is unique, patented and specifically developed for use in acid sanding of confectionery.It consists of malic acid, which is coated with sodium hydrogen malate. PURAC® Powder MA provides high stability, low hygroscopicity and an instant, clean, taste...
Download now!Technical / white paper

Strategic Nutrition for Healthy Aging - Fortitech® Premixes by DSM

12-Mar-2014 - People everywhere are living longer and stronger — and looking to nutrition to help stave off inflammation, osteoporosis, vision loss and other health conditions. Satisfy their need by fortifying your products with custom nutrient premixes from Fortitech® Premixes.Any nutrient. Any...
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GELITA concepts for sugar reduced candies - Gelita AG

04-Feb-2014 -    Sugar reduced concepts for fortified gummy candies.   The Nutrition Profile Challenge    Replace sugar with protein    Add healthy ingredients such as vitamins or collagen peptides    Replace sugar with fiber    Already in accordance with the future EU Regulation on nutrition and  ...
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Revealing 2014 food trends for your cocoa and chocolate applications - Cargill Cocoa & Chocolate

10-Dec-2013 - Cargill Cocoa & Chocolate's webinar reveals the latest trends for cocoa and chocolate applications and outlines Cargill's T-model, which provides the expertise and support needed to innovate, ensuring you keep one step ahead of the competition.
Watch now!On-Demand Supplier Webinar

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

09-Dec-2013 - The objective of the Guidance Notes is to provide simple and practical criteria for the differentiation between foods with colouring properties and additive food colours within the EU.GNT, the global market and innovation leader in Colouring Foods, will take you...
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Creating the all-round solution for chocolate - Palsgaard PGPR 4120 - Palsgaard

04-Nov-2013 - When considering the use of PGPR in chocolate most will think of the possible cost savings associated with this. However, this co-emulsifier offers much more than cost savings – such as smoother production runs and simplified recipes for both moulding...
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Various range of fillings, for all application. - Materne Industries

01-Sep-2013 - Materne Industries propose traditional, innovative and trendy fillings, suitable for cereal products (breakfast cereal, biscuits, cakes, pastries, chocolate,…)  :-          Fruitty : Strawberry, Pear, Raspberry, Apricot,…-          Chocolate : Dark chocolate & Coconut, Milk chocolate,…-          Creamy : Vanilla, Speculoos, Caramel,…-          Innovative :...
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What Chocolate Lovers Want: Hear New Global Consumer Data - Almond Board of California

20-Jun-2013 - When it comes to chocolate, consumers want the perfect combination of flavor, nutrition, indulgence and crunch.  But, how do manufacturers keep their products front and center?   Our speakers will reveal  new global consumer data and share simple solutions to sweeten...
Download now!Technical / white paper

Download a new white paper on Food Supply Chains - SGS

25-Mar-2013 - SGS published a white paper titled "Managing Performance in Food Supply Chains". It discusses the impacts, opportunities and challenges arising from Managing Food Supply Chain Performance and protecting both producer and supplier reputations. This white paper describes some of the...
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Inspiring 2013 food trends for your cocoa and chocolate applications - Cargill Cocoa & Chocolate

31-Oct-2012 - Cargill Cocoa & Chocolate's webinar reveals the latest trends for cocoa and chocolate applications and outlines Cargill's T-model, which provides the expertise and support needed to innovate, ensuring you keep one step ahead of the competition.
Download now!Application note

Be the first to taste the vanilla revolution - SOLVAY AROMA PERFORMANCE

15-Oct-2012 - 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 ability to bring out the best in other flavors.Govanil™, our new generation of vanilla flavors, offers...
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Revolutionary depositing with Bühler FelxiNozzle™ - Buhler Group

24-Sep-2012 - The innovative FlexiNozzleTM by Bühler is nothing less than a revolution for chocolate manufacturers and other food industries. Thanks to its flexible valve mounts it reliably avoids dripping and tailing when depositing masses. Its main advantages are less polluted moulds,...
Download now!Technical / white paper

Moisture caused problems in ice cream coating - a problem of the past - Palsgaard

03-Sep-2012 - Is your ice cream coating safe against the negative effect of water?Water migration from ice cream to coating results in severe difficulties in maintaining a uniform layer of coating. Learn how to solve this by using combination of emulsifiers with...
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Discover Why Almonds and Chocolate Make a Perfect Pair - Almond Board of California

30-Jul-2012 - When something is as wonderful as California Almonds, you can’t keep it a secret for long. Demand for this tiny, tasty, nutritious, crunchy little gem is exploding all over the world. But what does that mean for you?We recently conducted...
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The freshness and typical taste of yoghurt for your chocolates fillings and confectionery - EPI Ingredients

04-Jun-2012 - A new pasteurized yoghurt powder to improve the yoghurt taste of your recipes. This new ingredient solution is kosher and halal certified.

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