Sugar confectioners can branch out into chewing gum with a starch-based ingredient that creates a novel confection half-way between chewing gum and chewy candy that doesn’t require expensive lamination equipment.
Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.
Special edition: Innovations in better-for-you confectionery
Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.
Roquette, Novozymes and Chr. Hansen were among the winners announced at last night’s Europe Excellence Awards ceremony at the industry event FiE, we take you through who else won what at the show.
Confectionery and food end use segments are fuelling the recovery of the polyols market post-recession, with increasing demand for low calorie foods seen as the primary driver, finds new research.
French supplier Roquette is hailing the potential of polyols to boost dental health, following recent article 14 positive opinions for sugar-free gum from the European Food Safety Authority (EFSA).
The use of ingredients to improve the nutritional status of food
products by replacing sugar is one of the major driving forces for
new product development, according to Roquette.
Roquette, a global leader in starches, has developed new
ingredients designed to help snack makers tap the health trend, as
FoodNavigator discovered on a visit to the group's headquarters in
Lestrem, France.
Confectionery companies in China are rapidly catching up with other
markets by offering healthier, sugar-free products, but not without
their own traditional flavours and texture, says leading ingredient
supplier Roquette.
