Breaking News on Confectionery & Biscuit Processing

Global report on food colours

Clean label trend helps drive natural colours to overtake synthetics

Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from...

Blue colors study author clarifies position on lollipop risks

The author of a study on blue dyes in lollipops says that her paper focuses on the risk of systemic absorption in small quantities and not “human health risks”....

Natural vs. synthetic: ‘The consumer will always choose the natural product’

Switching to natural colours can be an important product differentiator, as consumers around the world will always choose a natural product when given the option, says ingredient firm Chr. Hansen.

Blue colors in lollipops present health risk to kids, say researchers

Researchers are urging candy makers to remove two blue food colors from hard candies and lollipops because they may pose a health risk to children.

EFSA on caramel colours: Consumer exposure lower than previously estimated

Consumer exposure to three caramel colours used in a variety of food and drink applications is ‘considerably lower’ than a 2011 scientific opinion published by EFSA suggested, says the Authority.  ...

Picked by you: M&M’s launch new color mix selected by Facebook fans

Mars has announced the launch of a limited edition M&M’s mix containing new colors picked exclusively by fans on Facebook; including purple, aqua and dark pink.  ...

‘No way back’ from natural colour trend, says Nestlé scientist

The trend toward natural colours for foods, drinks and sweets is here to stay – but raises huge technical challenges, according to Steve Tolliday, principal product technologist at Nestlé’s Product...

Rhodia launches intense vanilla flavors for chocolate and bakery

Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.

Caragum claims cost and speed savings on Acacia-blend coating system

Ingredients specialist Caragum International has said its coating system is a cost effective, rapid alternative to other colloids for confectionery and chewing gum.

Asia-Pacific to overtake Western Europe in natural flavours

Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.

Printpack’s new site leads to operational re-shuffle

Printpack has announced plans to build a plant in Wisconsin for US$72m (€57.3m) which will mean the closure of its current North Carolina and Wisconsin sites.

News in brief

Natra profits soar after operational improvements

Spanish ingredients firm Natra has upped its operating profit 71% on last year in its first quarter (Q1) results due to operational changes in its main cocoa and chocolate business.

Chr Hansen shares jump 9% on strong H1 profits

First half EBIT profits for 2011-12 surged 19% to €83m at Chr Hansen as it shrugged off the effects of severe fluctuations in the price of red colorant carmine, and...

Döhler to paint the town red with new natural colour range

German ingredients giant Döhler is to expand its portfolio of natural colours with a range of red hues produced from black carrots.

Dispatches from Anuga Foodtec 2012

‘Unique’ flavour analysis can optimise chocolate taste profiles – ex Kraft flavourist

A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.

Dispatches from Anuga Foodtec 2012

Alfa Laval claims 30% energy saving over tubular with fusion heat exchanger

Technology firm Alfa Laval are presenting a fusion heat exchanger at this year’s Anuga FoodTec trade show, which it claims can reduce operating costs and be used at higher pressures...

Natural push: Nestle UK stamps out artificial colours in confectionery

Nestle has announced today that it has removed all artificial ingredients in confectionery products in the UK.

Continuous motion flow pack machine can drive efficiency – Cavanna

An integrated system for flow packaging featuring robotics can boost efficiency, according to packaging group Cavanna.

Dispatches from ProSweets

Cama aims for machine that never stops

Automatic changeovers that reduce down-time will be the trend informing confectionery packaging machinery in 2012, according to Renato Dell’Oro of packaging technology firm Cama.

Natural flavours ‘identified in nature’ to have major industry impact – report

EC regulations implemented last year that require natural flavouring substances to be identical to something found in nature will greatly impact the industry, according to a report assessing the new...

Wild launches natural brown flavours for crème-filled chocolates

Ingredients firm Wild has launched a range of natural brown flavours that it has claimed can help confectioners seize on natural flavour trends

Internally flavouring extruded products can halve costs - Culinar

Lyckeby Culinar AB has won an award for its small extruded crisp pearls that it has said can combine natural flavours and colours without affecting taste and slash costs in...

Ferrero France targets 30% emissions savings with barge transport

Italian confectioner Ferrero’s French subsidiary has announced plans to use barge transport in a move that it has said will eventually cut 30% in CO2 emissions and take 260 truckloads...

Machine prevents marshmallow shape loss, claims Tanis

Dutch food equipment maker, Tanis Food Tec (TFT), has launched a machine that seeks to address the problem of overheating during the aeration process, which causes the mallows to lose...

Safety and operational efficiency mega-trends spur Nalco takeover, says Ecolab

Ecolab said it has completed the US$8.3bn (€6.4bn) takeover of Nalco as part of a strategy to tap into global mega-trends such as food safety and the need for industry...

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