Caramel

Plum ingredients can improve the nutritional profile and reduce sugar in chocolate and other confectionery applications, claims Sunsweet

Could plum be the new color of confectionery?

By Lynda Searby

Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.

Mars claims solid plant fat holds the key to caramel water migration issues

Patent watch

Watertight idea? Mars files patent for multi-texture caramel

By Annie Harrison-Dunn

Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.

Easy as toffee

Easy as toffee

APV Baker has developed a new cost-effective system to manufacture
a range of toffee and caramel products.

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