News & Analysis on Chocolate, Candy and Cocoa
UK based Tangerine confectionery said it has switched to greener packaging and has reformulated the hard eating gums in its Lion range to meet the growing demand for clean labels and environmentally sustainable products.
Carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims a new study from Mexico.
An investigation into what the term ‘natural’ means for consumers has concluded that manufacturers wanting to position products as natural should use ingredients that have undergone physical rather than chemical processing, process less, and label...
Special Edition: Decontamination
New research from the UK shows that whole room disinfection techniques are more effective that traditional chemical fogging, and while take up by food processors is relatively low, suppliers claim demand will accelerate based on industry recognition of...
New plastic packaging recycling targets set by the UK Government are unachievable and potentially counterproductive, leading industry bodies have said.