Breaking News on Confectionery & Biscuit Processing



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WHITE PAPER: Simplifying Sweetness - CRA

26-Mar-2015 - “Simplifying Sweetness” is an unprecedented segmentation study of 15,000 consumers. Commissioned by the Corn Refiners Association and completed in part by Nielsen and Mintel Consulting, this study compares consumer sentiment toward sweeteners to actual purchase data, to see if consumer...
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17-Mar-2015 - Inflammation affects heart health, arthritis and many other health issues – and growing evidence suggests that nutrition is part of the solution. Seize this opportunity with custom nutrient premixes.Any nutrient. Any application. Anywhere in the world.
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Are You Marketing To Buzz Or Behavior? How Shifting Attitudes Toward Food Ingredients Drive Consumer Behavior - CRA

24-Feb-2015 - The 2015 Sweetener360: Are You Marketing to Buzz or Behavior?With over 15,000 consumers surveyed, we’ve validated our findings from 2014—what consumers say and what they do don’t always align. Take a look at the 2015 Sweetener360 SlideShare deck for these...
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Change how you use menthol today - TASTETECH

19-Feb-2015 - The days of having to choose between flavour impact or processing ease for your menthol products are over! StabilisedMentholPlus is the next generation in menthol flavouring for chewing gum and confectionery.TasteTech have solved the problems associated with processing menthol crystals by developing...
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MicroFactory™: compact solution, finest chocolate™ - Bühler technology and services

26-Jan-2015 - MicroFactoryTM: compact solution, finest chocolateWhen it comes to producing chocolate for the premium market, producers trust in Bühler technology. About 70 % of all the chocolate made worldwide is manufactured using the DoMiReCoTM (Dosing-Mixing-Refining-Conching) process. MicroFactoryTM guarantees end fineness of...
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SmartChoc™ - Bühler technology and services

19-Jan-2015 - SmartChocTMWith one or two ShearMix™ mixers and the Cenomic™ bead mill, the system is ideal for processing a wide range of end products such as compound chocolate or fat-based masses with a throughput of 100–400 kg per hour. SmartChocTM PlusBy using...
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RETHINKING GELATINE IN CONFECTIONERY APPLICATIONS - Leading manufacturer of gelatine and collagen peptides

25-Nov-2014 - Demand for innovation in the confectionery industry is continuing to rise briskly, with manufacturers consequently required to develop and launch new concepts quickly that respond to the latest market expectations and preferences. Health and wellbeing are here to stay, but...
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Your future starts at Cargill's T for Trends - Cargill Cocoa & Chocolate

27-Oct-2014 - Get a head start on future success with our webinar and discover how global food trends are shaping the cocoa and chocolate industry.Whether you are working in confectionery, bakery, biscuits, cereals, dairy or ice cream, this webinar will provide you...
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Beauty From Within - Fortitech® Premixes by DSM

15-Oct-2014 - Nutricosmetics are giving consumers new and exciting ways to achieve healthier-looking skin, hair and nails. Discover how you can drive new sales by fortifying beverages, confectionaries and more with custom nutrient premixes from Fortitech® Premixes.Any nutrient. Any application. Anywhere in the...
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Battle of the Buzz: Food Fears vs. Fact in the Digital Age - CRA

24-Sep-2014 - Food fears have been dominating consumer news and social media. But what does that really mean for your company? Should you reformulate? Update your product FAQs? When it comes to certain food ingredients, recent research suggests consumer news outlets may...
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Solutions which will bring you a step ahead. - Bühler technology and services

22-Sep-2014 - Companies with smaller production volumes can now benefit from Bühler’s vast expertise in chocolate processing. New highlights in chocolate mass and compound production include the SmartChocTM system with bead mill, mixer and conche as well as the MicroFactoryTM system, which...
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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...
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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...
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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.

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