SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

Ingredients

Products

Download now!Data sheet

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...
Watch now!On-Demand Supplier Webinar

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...
Download now!Technical / white paper

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...
Download now!Technical / white paper

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...
Access now!Information request

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...
Download now!Case study

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...
Access now!Information request

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...
Download now!Data sheet

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.
Watch now!On-Demand Supplier Webinar

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,...
Download now!Data sheet

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...
Download now!Data sheet

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  ...
Watch now!On-Demand Supplier Webinar

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...
Download now!Technical / white paper

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...
Access now!Product presentation

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 :...
Watch now!On-Demand Supplier Webinar

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...
Watch now!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.

Key Industry Events

 

Access all events listing

Our events, Events from partners...

Product Innovation