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 Home Ingredients |
Ingredients
 Organic Agar-Agar for organic sweets |
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Monday, 14 September 2009 |
Jellified confectioneries cover quite a variety of sweets with a common
denominator – their gelified texture and the typical feeling of elastic
softness on the tongue. With the growing popularity of organic
products, the confectionery sector requires organic-certified
ingredients from ecological supply source in accordance with the
European Directive Nr.834/2007.
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Preventing sugar crystallisation |
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Friday, 04 September 2009 |
When storing
confectionery products with a smooth, soft sugar-based centre of marzipan,
fondant or a creamy base, water can evaporate from the centre causing
crystallisation defects. This can be prevented with the use of Maxinvert.
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Filled gum - tips for production success |
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Tuesday, 01 September 2009 |
Filled gum can be difficult to produce – CAFOSA offers us some advice on how to get it right...
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Quality is the base of a good chewing experience |
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Tuesday, 01 September 2009 |
On a recent trip to Italy, Suzanne Callander paid a visit to Gum Base Co headquarters, near Milan to find out more about the company.
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Yummy colours for natural bubble gum |
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Tuesday, 01 September 2009 |
Children love intense, rich and brilliant colours in sweets and seem to
be magically attracted by them! However, many parents avoid buying
strongly coloured sweets, because they often contain additive colours
with E-numbers. The disliking for such food colours increased again
amongst parents recently, as some artificial colours have been linked
to hyperactivity in children in the Southampton Study.
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Identifying new low-calorie purchasing trends |
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Tuesday, 01 September 2009 |
New research shows that people are choosing sugar-free chewing gum for different reasons than other low-calorie foods. Does this open up fresh opportunities for manufacturers in a wider range of categories? Henry Hussell, head of marketing EMEA for Cargill Sweetness, takes a deeper look...
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Long lasting flavour and crunchiness for chewing gum coatings |
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Tuesday, 01 September 2009 |
SweetPearl, the maltitol from Roquette, is a bulk sweetener produced
from naturally-occurring compounds in wheat and maize, both of which
are renewable sources.
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Tuesday, 01 September 2009 |
Ingrid Willibald-Ettle, head of customer technical services at BENEO-Palatinit, explains why sectors such as functional compressed gums are proving ever more popular on a global scale and looks at developments which can offer a low-outlay route to producing innovative gum products.
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Super marketing for fruit! |
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Thursday, 13 August 2009 |
How do some fruits get to be super? Kennedy’s Confection finds out how a fruit can be marketed to achieve superfruit status
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Thursday, 13 August 2009 |
Natural products continue to be one of the biggest confectionery industry trends. We look at a variety of natural flavours and colours that can help meet this growing demand
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Consumers show little concern about low calorie sweeteners |
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Tuesday, 07 July 2009 |
Consumer research conducted by ICM Research confirms that there is little concern about the presence of low calorie sweeteners, especially aspartame, in food and drink products.
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Reducing cholesterol in bakery products |
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Thursday, 02 July 2009 |
Olivier du Châtelier, business development manager at Cargill Health & Nutrition EMEA, explains how a new cereal-based ingredient could help manufacturers to deliver a valuable health benefit in bakery products
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