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.
IOI Loders Croklaan says it has created a ‘breakthrough ingredient’ called Creamelt 600 LS, a non-hydrogenated low-saturated fat for confectionery fillings, which it will present at Fi Europe 2017.
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.
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.
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.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Fats and oils supplier IOI Loders Croklaan claims that its crystallization starter CristalGreen gives specific chocolate confectionery applications a clean label and longer shelf-life.
A great deal of research and development is needed before the industry is able to reliably replace cocoa butter with an ingredient that completely matches it, warn researchers.
Swedish-based firm AarhusKarlshamm AB (AAK) has recorded its highest ever first quarter (Q1) results driven by its food ingredients arm and its Golden Foods/Golden Brands acquisition.
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.
ADM Cocoa claims to have overcome the barriers that have historically prevented the development of premium bakery and confectionery fillings with a long shelf life through the use of lipid technology.
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.
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
Well-tempered high-fat barrier coatings could reduce oil migration in confectionery products and extend their shelf life, claims a US study involving a Hershey researcher.
Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.
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.
Fats and oils supplier ADM Pura steps up solutions for bakers,
opening a new R&D test bakery at its production site in
Purfleet, Essex to look into reformulation and novel fats.
Vegetable oil prices are expected to remain high into the coming
2008/09 season as surging demand from the developing world outpaces
production, predicts the US agriculture department.
AarhusKarlsmann (AKK) will face a difficult start to 2008 with
two months of delayed deliveries of it specialty fats after this
week's fire, though no raw materials were destroyed.
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
spices.
Archer Daniel Midland has announced plans to build a European
R&D Centre in Germany to develop new oil and fat technologies
for the food and bio-fuels sectors and help improve existing ones.
Fat and oil manufacturer AarhusKarlshamn (AAK) yesterday announced
an increase in interim net sales, but the recently merged firm says
it is still working on streamlining its operations.
A newly developed citric acid ester of mono- and di-glycerides
promises to replace lecithin in chocolate applications where the
main functionality is to lower the viscosity and yield value.
Freshly created AarhusKarlshamn, a merger between former vegetable
fats competitors Aarhus and Karlshmans, completes the building
blocks of its new structure.
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
Northern Europe.
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.
Sales volumes improve for speciality fats but bulk vegetable oils
continue to feel the pressure in the first quarter for fats and
oils firm Aarhus United.
Swedish speciality fats and oils firm Karlshamns builds up supplies
of pumpable fats and liquid margarine as industry spikes demand for
convenience fats, reports Lindsey Partos.