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Technical / white paper
New white paper on Food Supply Chain Management - SGS
25-Mar-2013 -
The new white paper "Managing Performance in Food Supply Chains" discusses the impacts, opportunities and challenges arising from managing quality, safety, sustainability of performance on any other criteria in often diverse and global food supply chains.The publication describes some of...
Application note
AÑADA VALOR A SU GAMA DE CARAMELOS. ¡SIN AZÚCAR! - Roquette
13-Dec-2012 -
Una multitud de tendencias innovadoras –desde nuevos sabores y texturas hasta el atractivo de lo natural – está impulsando el sector de la confitería.Las prioridades de los consumidores en materia de salud desempeñan un papel fundamental, como se refleja en...
Application note
Entdecken Sie, wie einfach es ist, Ihr Angebot an Lutschbonbons gesünder zu gestalten. Versuchen Sie es doch einfach zuckerfrei! - Roquette
13-Dec-2012 -
Die Süßwarenindustrie wird von zahlreichen innovativen Trends angetrieben. Diese reichen von neuen Geschmacksrichtungen und neuer Textur bis hin zu naturnahen Produkten.Die Gesundheit der Verbraucher spielt eine sehr wichtige Rolle, was sich auch in der ständigen Zunahme an zuckerfreien und zahnschonenden...
Application note
Discover how easy it is to add value to your boiled sweet range. Just go sugar-free! - Roquette
13-Dec-2012 -
Confectionery is being driven by multiple, innovative trends – from new tastes and textures to natural appeal.Consumer health priorities are playing a major role, as reflected in the constant growth of sugar-free and tooth-friendly confectionery.So as a producer of sugar-based...
On-Demand Supplier Webinar
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.
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...
Information request
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,...
Application note
Confectionery Tablets, Developing tastes and textures with DC polyols - Roquette
03-Sep-2012 -
Selection of excipients is critical in achieving a tablet’s disintegration in the oral cavity, a pleasant mouthfeel, and robust tablets that can withstand processing and transportation.
Our DC polyols range displays a palette of different textures due to their inherent physico-chemical...
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...
Product presentation
Various range of fillings, for all application. - Materne Industries
01-Sep-2012 -
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 :...
On-Demand Supplier Webinar
Discover how easy it is to add value to your boiled sweet range. Just go sugar-free! - Roquette
31-Jul-2012 -
Confectionery is being driven by multiple, innovative trends – from new tastes and textures to natural appeal.Consumer health priorities are playing a major role, as reflected in the constant growth of sugar-free and tooth-friendly confectionery.So as a producer of sugar-based...
Data sheet
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...
Application note
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.
Technical / white paper
Emulsifier YN - The unique ingredient in chocolate production. - Palsgaard A/S
23-Apr-2012 -
Emulsifier YN (ammonium phosphatides, E442) is known to be the best and most efficient alternative to lecithin (E322), in both chocolate - and compound products. The truth is that it is much more than an alternative as this taste and...
Technical / white paper
Gear up your panning process with sucrose esters of fatty acids - Sisterna
19-Mar-2012 -
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%.
Video
Chocolate & Confectionery Fats from AAK - the natural choice for your chocolate business - AAK
15-Mar-2012 -
AAK's products are highly developed and derived from natural and nutritious raw materials like palm and shea.From our seven production sites worldwide, we supply products to the Chocolate and Confectionery industry, the Edible oils industry as well as for cosmetics...
Technical / white paper
The importance of expanded rheology information and emulsifier functionality in chocolate production - Palsgaard
23-Jan-2012 -
Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and three-step viscosity measurements allow for increased understanding of production and the savings of optimal emulsifier usage.
Technical / white paper
Freshen your soft candy with sucrose esters of fatty acids. - Sisterna
07-Nov-2011 -
Toffee, fudge and fondant tend to harden and, if fat is incorporated, become rancid during storage. Sucrose esters stabilise the sugar matrix and encapsulate the fat, thus improving shelf life. Additionally it accelerates the production process.
Application note
Sugar-free chocolate = pleasure: the impossible bet? - Roquette
07-Nov-2011 -
Give consumers the chance to choose their favourite chocolate with sugars - or without. Guarantee eating pleasure whatever their choice. Yes, it’s possible! Find out about an innovative solution.
Application note
Sugars reduction: what consumers want - Roquette
12-Sep-2011 -
Sugars content reduction is a very significant consumer demand, backed by health control programmes around the world. Nutriose®’s ability to help meet this demand - without affecting product taste - makes it a powerful and sustainable way forward.
