News & Analysis on Chocolate, Candy and Cocoa
Tate and Lyle now has new capacity for glucose syrup up and running at its facility in Slovakia, to cater to European demand and, in particular, underserved manufacturers in Central and Eastern Europe.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
A new nanotechnology based coating for aluminium film can be used to wrap chocolate figurines and is currently being trialled with a Polish confectionery manufacturer, claims its Slovakian developer.
A metal detector range from Loma Systems won the Technical Development award at the UK’s Food Processing Awards.