Ingredients

Create sugar-less chocolate with Isomalt

BENEO | 10-May-2022 | Technical / White Paper

Almost 1 in 4 consumers in the US say the best way to control sugar intake is eating less sugar-full candy. But nobody likes to give up on a good tasting...

Discover Gerkens® Sweety cocoa powders

Cargill | 04-May-2022 | Infographic

New Gerkens® Sweety cocoa powders enable 30% sugar reduction in a natural way, without compromising on great chocolaty taste.

Sugar-Free Doesn’t Have to Be Boring

Glanbia Nutritionals | 15-Mar-2022 | Product Brochure

The use of bright or unexpected colors to attract consumer’s attention online has created a market for colorful food and drinks that can “go viral”. EdiSparklz...

Perfect your pectin game with this new innovation

Bartek | 15-Feb-2022 | Technical / White Paper

Pectin is a highly appealing clean label alternative to gelatin. It’s tender, transparent, and plant-based. However, it can be difficult and temperamental...

AVAILABLE IMMACULATE CHOCOLATE CONFECTIONARY PLANT

Global Food Properties | 03-Jan-2022 | Product Brochure

Located in Western Colorado, this 278,400 square foot chocolate confectionary plant features high-volume production infrastructure including purpose-built...

Reducing Sugar in Gummies and Chewy Candies to Drive Demand

BioNeutra North America Inc. | 16-Nov-2021 | Technical / White Paper

Sugar reduction in soft, chewy candies can create challenges for formulators, but opportunities abound for confectionery brands that can reduce sugar while...

The Volumizer: Introducing new CremoFLEX® A!

Cargill | 10-Nov-2021 | Product Brochure

CremoFLEX® A will let you create light indulgent experiences, with fluffier textures.

White Paper: Satisfying Consumer Demand for Functional Foods with Immune Health Benefits

Wellmune | 04-Nov-2021 | Technical / White Paper

In a growing market for functional foods with immune health benefits, 58% of consumers say they believe nutritional labeling could be made simpler. With...

Isomalt: Sugar resolved

BENEO | 26-Oct-2021 | Data Sheet

Help to share naturally sweet, healthful memories and make more. Consumers want to rediscover forgotten candy and chocolate that is better for them. Let...

Overcoming the pH-Related Challenges of Pectin Gummy Formulating and Manufacturing for the VMS and Confectionery Markets

Recorded the 23-Sep-2021 | Webinar

Pectin’s vegan-friendly distinction makes it an excellent gelling agent choice to replace gelatin in gummies, jellies, chews, and similar confections....

The Probiotic Edge: How To Succeed in Changing Functional Food Markets

BC30 | 20-Jul-2021 | Technical / White Paper

Common perceptions of categories perceived as indulgent or unhealthy are a powerful impetus for innovation that focuses on reformulation with functional...

See why not all stevia is created equal

Cargill | 15-Jul-2021 | Infographic

Since stevia originally comes from a plant, you might assume that one leaf is just like the next. But that's not so – far from it, in fact. In the...

Easy colour innovation with Isomalt in candy and chewing gum.

BENEO | 03-Jun-2021 | Application Note

Consumers look for sensory experiences, this means in taste but also in visual appeal. So get creative with shade and shape. Create candy and chewing gum...

Follow stevia’s journey from seedling to sweetener

Cargill | 25-May-2021 | Infographic

Label-friendly stevia has become one of today's most popular sweeteners. But have you ever wondered how this sweet little leaf makes its way to your...

Demand-Drivers for Diet Chewy Candies

Recorded the 13-May-2021 | Webinar

Demand for lower-calorie, low-sugar options in confectionery has changed the chewy candy sub-category. This webinar explores insights from BioNeutra’s...

Enhancing your Confectionery Production

Minebea Intec | 11-Nov-2020 | Technical / White Paper

The production of confectionery is a demanding process. But do you know how weighing and inspection technologies can increase the efficiency of your confectionery...

5 top trends fueling product preferences

Cargill | 15-Oct-2020 | Product Presentation

Though many industry events have been postponed, Cargill has created an innovative new way to connect and spark product innovation.

How less sugar can translate into more opportunity

Cargill | 19-May-2020 | Technical / White Paper

Research continues to show that sugar reduction is a top consumer priority. But for formulators, the task is not always an easy one.

The global market for organic tea, coffee and chocolate

Lumina Intelligence | 07-Apr-2020 | Technical / White Paper

The global organic food & drink market is now worth €92bn with rising consumption in Europe and North America. Growing appeal comes amid heightened...

Lumina Intelligence Sustainability

Lumina Intelligence | 22-Jan-2020 | Product Brochure

Lumina Intelligence Sustainability provides insights on the sustainable sourcing of cocoa, tea and coffee – three commodities facing similar social and...

Certification & company sustainability programmes compared

Lumina Intelligence | 22-Jan-2020 | Technical / White Paper

Today, dozens of fair trade certifications with global reach have emerged, spanning multiple commodities from wine and bananas to sugar, cocoa and tea....

Feeling Great: Why food, beverage and nutrition manufacturers are increasing British investments

William Reed | 22-Jul-2019 | Technical / White Paper

The food, beverage and nutrition industry is a cornerstone of the UK economy. Leveraging the UK’s world-leading assets, the industry has built a supply...

High-Quality Bulk CBD Ingredients for the Confectionery Market

Mile High Labs | 26-Mar-2019 | Technical / White Paper

Mile High Labs CBD is the key ingredient found in the industry’s most recognized products. Our CBD isolate is extracted in a highly controlled environment...

Let’s create your next special chocolate moment

AAK - the first choice for value-adding vegetable oil solutions | 18-Jan-2019 | Product Brochure

The premium chocolate market is forecasted to grow three times faster than the standard chocolate segment. In addition, consumers are increasingly focused...

Innovative gluten-free solutions that defy customer need

IFF (formerly DuPont Nutrition & Biosciences) | 06-Nov-2018 | Application Note

Demand for gluten-free products has grown over the past 10 years from a niche offering to a mainstream market. To help you maximize your creativity when...

Award-winning natural colours that's stable, safe and vibrant

Kancor Ingredients Limited | 09-Oct-2018 | Technical / White Paper

Colour has an important impact on the minds of people as far as food is concerned. Adding colour to it makes it attractive and appetizing, enhancing the...

Matrix Particle Technology for longer lasting gum

TasteTech Encapsulation Solutions | 08-Oct-2018 | Application Note

In this study TasteTech investigate the effectiveness of encapsulation technology on the optimisation of taste perception within chewing gum.
It...

Accelerate your supply chain as pressures intensify

William Reed | 01-Oct-2018 | Technical / White Paper

Food, Drink and Non-Food manufacturers are under pressure. Range reviews, massive retail mergers, the backlash against plastic packaging and the ongoing...

The secret ingredient that extends the shelf life of beverages naturally

Kancor Ingredients Limited | 11-Sep-2018 | Technical / White Paper

The demand for natural anti-oxidants is increasing globally. However, it affects the organoleptic profile of the end application when used in pre-packaged...

Natural Green Hues in Beverages - Stable, Vibrant, Safe

Kancor Ingredients Limited | 04-Sep-2018 | Technical / White Paper

Demand for natural colours is on the rise in comparison with synthetic colours, derived from petrochemicals/other sources. Green colour in food industry...

Heat and light stable, award-winning natural colours

Kancor Ingredients Limited | 25-Jun-2018 | Technical / White Paper

Consuming food involves more than just taste. It is a full sensorial experience. The visual appearance is one of the most powerful ways to capture a consumer’s...

White paper: creating novel confectionery products

Stable Micro Systems | 07-May-2018 | Technical / White Paper

Pillowy fondant. Sticky caramel. Gooey chocolate. Today’s consumers want it all, demanding products that deliver on texture and taste alike. Download this...

Inulin to produce healthier chocolate

Sensus | 09-Apr-2018 | Application Note

Sensus discovered that inulin provides an alternative to sucrose as a sweetener to develop sugar reduced chocolate products. Combined with bulking agents...

Product Recovery for Confectionery Manufacturers

HPS Product Recovery Solutions | 27-Feb-2018 | Application Note

Hygienic product recovery ("pigging") is widely used by chocolate and confectionery manufacturers. It gives a high ROI with rapid payback.

A New Approach to Starch-Free Gummy Production

Gelita AG | 19-Feb-2018 | Application Note

The new outstanding Fast Forward Process technology reduces the time required to make gelatine gummies to one hour. It allows for almost immediate demolding...

SUGAR-FREE MINTS: TAILORED INGREDIENTS FOR CREATIVE SOLUTIONS

Roquette | 11-Dec-2017 | Data Sheet

Mints are in demand, thanks to their variety of shapes, textures and tastes. They also offer the natural, convenient indulgence millennials are looking...

Survey Report: State of the International Confectionery Industry 2017

William Reed | 11-Dec-2017 | Research Study

In October 2017, ConfectioneryNews.com conducted its second annual ‘state of the industry’ survey on its user base of confectionery industry professionals....

Extensive texturising solutions for vegetarian soft confectionery

Roquette | 09-Nov-2017 | Data Sheet

The number of confectionery launches 2012 - 2016 with a vegetarian claim grew by about 8%/year*.

Roquette offers more than 15 plant-based...

Create chewing gum that lasts longer

TasteTech Encapsulation Solutions | 07-Nov-2017 | Data Sheet

This data sheet examines how the use of encapsulated high intensity sweeteners in sugar free chewing gum can extend chew time.

Un-encapsulated...

RENEW SUGAR-FREE CHEWING-GUMS WITH EXTRA SOFTNESS

Roquette | 04-Oct-2017 | Application Note

The chewing-gum market experienced a slight decrease over the past few years. With the current change of the consumer demand - strike now while the iron...

GELITA SMART TECHNOLOGY: Performance by Design

Gelita AG | 13-Sep-2017 | Data Sheet

With its latest SMART TECHNOLOGY product range, “Collagen Peptides ST”, GELITA now offers functional ingredients that deliver the best of both worlds:...

Championing UK ingredients

WRBM Ingredients Show | 23-Jun-2017 | Data Sheet

We’re launching The Ingredients Show as part of our market-defining UK food portfolio. That means it’ll be a key part of our five April shows covering...

Strategic Nutrition for Heart Health-Part II

Fortitech® Premixes by DSM | 21-Jun-2017 | Technical / White Paper

Consumers are increasingly shopping for heart healthy products. Identify nutrients that can help differentiate your products and learn how custom nutrient...

Probiotic Lactobacillus reuteri NCIMB 30242 (LRC™) for Heart Health Benefits

Lactobacillus reuteri NCIMB 30242, or LRC™, is the 1st clinically proven heart health probiotic. It has been shown to naturally support healthy cholesterol...

Strategic Nutrition for Heart Health

Fortitech® Premixes by DSM | 23-Feb-2017 | Technical / White Paper

Heart healthy products are in demand. Learn which nutrients could help your products rise to the top – and how custom nutrient premixes can help you get...

Rapid Allergen Tests: Save Money, Increase Sales

Emport LLC | 12-Dec-2016 | Case Study

Wondering whether your facility is capable of producing gluten/allergen-free foods? Creating a safe working environment for gluten-free and allergen-free...

Strategic Nutrition for Eye Health

Fortitech Premixes, by DSM | 02-Nov-2016 | Technical / White Paper

As the average age around the world increases, demand for products that address eye health concerns is also on the rise. Learn how custom nutrient premixes...

Creating the perfect gummy confectionery

Gelita AG | 31-Oct-2016 | Technical / White Paper

A traditional gummy candy is characterized by its texture, its gum-like “bite,” mouthfeel, taste and color, as well as its clear and shiny appearance....

Time to replace carmine

EXBERRY® by GNT | 17-Oct-2016 | Technical / White Paper

Are you tired of the ever changing prices of carmine? Are you looking for a natural and stable t alternative to colour your confectionery?GNT’s EXBERRY®...

WHITE PAPER - Unwrapping sticky issues: How to deliver superior product stability in sugar confectionery

Corbion Purac | 14-Jul-2016 | Technical / White Paper

Recent research has demonstrated that more and more confectioners are experimenting with new ingredients and flavors, as well as reducing sugar levels...