Technical Papers

New chocolate emulsifier puts the squeeze on costs

Palsgaard | 08-Oct-2014 | Technical / White Paper

With the price of cocoa butter skyrocketing the chocolate industry’s profit margins are squeezed more tightly than ever. Management asks if all possible...

Inulin makes it possible to produce healthier chocolate

Sensus. Inspired by inulin... | 14-May-2014 | Technical / White Paper

Inulin makes it possible to produce healthier chocolate. Based on extensive investigation, Sensus has discovered that inulin provides a strong alternative...

Cocoa butter equivalents from AAK – the natural choice for your chocolate business

AAK - the first choice for value-adding vegetable oil solutions | 15-Apr-2014 | Data Sheet

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...

PURAC® Powder MA: intense sourness, extreme stability

Corbion Purac | 17-Mar-2014 | Data Sheet

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...

Strategic Nutrition for Healthy Aging

Fortitech® Premixes by DSM | 12-Mar-2014 | Technical / White Paper

People everywhere are living longer and stronger — and looking to nutrition to help stave off inflammation, osteoporosis, vision loss and other health...

GELITA concepts for sugar reduced candies

Gelita AG | 04-Feb-2014 | Data Sheet

Sugar reduced concepts for fortified gummy candies. The Nutrition Profile Challenge Replace sugar with protein Add healthy ingredients such as...

Creating the all-round solution for chocolate - Palsgaard PGPR 4120

Palsgaard | 04-Nov-2013 | Technical / White Paper

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...

Improve your margin on small premium tablets

Information not available | 20-May-2013 | Data Sheet

Small premium chocolate tablets are taking off. Western-Europe especially offers superior opportunities for high-volume premium chocolate. The more select...

Download a new white paper on Food Supply Chains

SGS Systems & Services Certification | 25-Mar-2013 | Technical / White Paper

SGS published a white paper titled "Managing Performance in Food Supply Chains". It discusses the impacts, opportunities and challenges arising...

Maximising Output of High-Quality Confectionery

Baker Perkins | 21-Mar-2013 | Technical / White Paper

Depositing technology has many advantages over traditional methods of producing sugar confectionery including high-quality, innovative products, low production...

Understanding the latest requirements from GFSI

Eagle Product Inspection: The Vision to See Beyond Detection | 14-Mar-2013 | Technical / White Paper

The safety and quality of food have always been important, but recent contamination crises, along with well-publicized product recalls, have heightened...

Be the first to taste the vanilla revolution

Solvay Aroma Performance | 15-Oct-2012 | Application Note

Vanilla is one of the world's most sought after and best loved flavors, not only for its unique sensory qualities, but also for its ability to bring...

Moisture caused problems in ice cream coating - a problem of the past

Palsgaard | 03-Sep-2012 | Technical / White Paper

Is your ice cream coating safe against the negative effect of water?Water migration from ice cream to coating results in severe difficulties in maintaining...

Discover Why Almonds and Chocolate Make a Perfect Pair

Almond Board of California - Tap into a Demand That’s Going Nuts | 30-Jul-2012 | Data Sheet

When something is as wonderful as California Almonds, you can’t keep it a secret for long. Demand for this tiny, tasty, nutritious, crunchy little gem...