Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
The old adage of 'eating with your eyes' remains true, confirmed by research that has demonstrated that, by changing the surface texture of a snack, food producers could alter a consumer’s perception of its tastiness and the likelihood of purchasing...
Unilever has launched a recyclable polypropylene (PP) mono-material in Turkey for Knorr dry soup powder, produced at Mondi’s Turkish flexible packaging plant in Kalenobel.
Coatings and sealants specialist RPM has announced that its Mantrose-Haeuser business has acquired Profile Food Ingredients, LLC, a manufacturer of dry stabilizer and emulsifier blends for the food industry.
Mondelēz International has launched its Cadbury Energy bar in new packaging made from 100% recyclable sustainably sourced paper that will be trialled and tested exclusively in New Zealand.
The S’more, a century-old American tradition and popular campfire treat, has been reborn, thanks to an innovative and proprietary manufacturing process that makes them easier to cook – and eat.
The Symrise project named ‘Milk Chocolate Mania’ combines professional sensory and consumer research. The goal is to support producers of milk chocolate in creating the beloved chocolate taste.
Brighter Foods, which makes a million bars a day for clients in the slimming, sport, organic, Free From and other niche categories, has partnered with Loma Systems to install an X5C X-ray inspection machine.
Stora Enso has partnered with HS Manufacturing Group (HSMG), which makes plant-based barrier coatings, to develop formed fiber products, using HSMG’s Protēan technology for food contact packaging applications.
