UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
The UK Government has introduced new rules for high fat, sugar and salt (HFSS) products that – when implemented in October next year – will affect the advertising of HFSS brands, volume promotions and the display of HFSS products instore.
Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and how was it received by fellow members of the Roundtable...
After finding that 12 kids' food products from Nestlé, Barilla, Ferrero and Danone contain high levels of carcinogen 3-MCPD, Italian consumer group Altroconsumo is calling on parents to stop giving products that contain palm oil to children.
Almost one fifth of young children exceed the tolerable daily intake for potential carcinogen 3-MCPD, says the Dutch food safety authority, as EFSA prepares to release an assessment on the compound next week.
Fully hydrogenated oils (FHOs) do not create harmful trans-fats, and could replace partially hydrogenated oils (PHOs) in many applications. However, manufacturers are reluctant to use them because the word ‘hydrogenated’ has become “demonized”, argues...
Solazyme is aiming to launch the latest addition to its micro-algae-based ingredients portfolio in early 2016 - an algae butter - which it says could replace hard fats such as palm oil or partially hydrogenated oils in a variety of applications spanning...
A Nestlé-supported study has examined the causes of chocolate fat blooming, a process when white defects appear on the surface of chocolate because of fat crystallization – a serious problem for the global confectionery industry.
AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats division.
Swedish ingredients firm AarhusKarlshamn (AAK) has announced improved sales and operating profit in its third quarter (Q3) results partly due to increased volumes from its acquisition of North American speciality fats business Golden Foods.
Using new emulsifiers or combining high structurizing fats with low saturated fat oils can help overcome the technical challenges involved in saturated fat reduction, said Barry Callebaut as it launches an extended healthier product line.
A new range of filling and cream fats have a similar texture compared to traditional hard fats but with very low saturated fatty acids levels to appeal to the confectionery segment keen on improving its health profile, claims Fuji Oils Europe.
Specialty fats firm AAK has said it is benefiting from the trend for manufacturers to substitute more expensive fats with cheaper, healthier oils – but it has been hit by destocking of confectionery fats.
The high price of cocoa butter has led to greater demand for AAK’s cocoa butter equivalents (CBEs) from specialty vegetable oils, and in turn has yielded strong growth in its confectionery fat business area.
Cognis has developed a new whipping agent under its Lamequick brand
using vegetable oils that are free from lauric acid, thus avoiding
the soapy taste that can result from interactions with herbs and
Two leading European manufacturers of oils and fats for the food
industry last week joined forces in a move the companies hope will
allow them to significantly expand their businesses in the US and
Consolidation in food ingredients continues with Nordic fats and
oil firms Aarhus United and Karlshamns set to merge, creating one
of the world's leading suppliers of cocoa butter alternatives,
reports Lindsey Partos.