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

Kraft develops quality preserving low-calorie chocolate method

29-Jun-2012

By Oliver Nieburg

Cadbury owner Kraft Foods has filed an international patent for a process to make low-calorie chocolate that it claims can maintain texture and quality while extending shelf-life.

Mars gets EU approval for high quality printing technique for hard confectionery

05-Jun-2012

The European Commission has passed a regulation permitting the use of a food additive commonly used in beverages to print celebratory messages on hard confectionery after a request from Mars Chocolate UK.

Children highly exposed to ‘possible carcinogen’ found in sweets

07-Mar-2012

A study has found that children are highly exposed to titanium dioxide, which is found in a white food colour additive used in confectionery products.

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.

Related Topics

Kraft develops quality preserving low-calorie chocolate method

Mars gets EU approval for high quality printing technique for hard confectionery

Children highly exposed to ‘possible carcinogen’ found in sweets