AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut.
The British Medical Association (BMA) is pushing for a tax on sugary drinks rather than confectionery, but has urged voluntary added sugar reduction targets for confectioners and a crackdown on confectionery marketing to children.
AarhusKarlshamn (AAK) claims its filling fat Chocofill NH 110 is lower in saturated fats than lauric fats and can save confectioners money by eliminating the tempering stage compared to polymorphic fats.
Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.
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 initiative is underway to develop to supply chain for oil from the African Allanblackia tree oil in food and personal care products by devising a verification scheme for sustainable and ethical trade.
The UK’s Food Standards Agency has unveiled its final recommendations to industry for cutting sugar and saturated fat in soft drinks, confectionery and bakery products, which includes trimming back portion sizes of some products.
Chocolate packaged with an oxygen absorber in a barrier packaging material will maintain its aroma, taste and nutritional quality substantially longer than other packaging methods, according to a new study.
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.
Despite challenging economic times, confectioners and biscuit makers must maintain investment in innovation to stay ahead of the competition, attendees will hear this week at the upcoming FDF confectionery conference.
While some food companies remain petrified that they will not be
ready for new trans fat and food allergen labeling requirements,
others have recognised the January 1 deadline as an opportunity,
writes Anthony Fletcher.
UK arm of Nestle will cut type of fat linked to heart disease. The
move reflects increasing pressure on food manufacturers to reduce
the levels of trans fatty acids (TFAs) and comes in the same week
that US government announces all...