 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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The next generation of chocolate |
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Thursday, 02 July 2009 |
Dr Stephan Hausmanns, head NBD & management new ingredients at BENEO-Palatinit, discusses how manufacturers can make the most of
the health trend by creating great tasting chocolate products, but which offer additional ‘healthy characteristics too
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Stable fruit flavours for sweet baked goods |
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Thursday, 25 June 2009 |
Because fruit flavours and aroma tend to dissipate relatively quickly,
WILD has developed a range of stable flavours that intensify the fruity
taste and aroma in baked confectionery and that retain their taste and
aroma long after the package is opened
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A healthy choice of ingredients |
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Thursday, 25 June 2009 |
Suzanne Callander reports on the health benefits of fruit and nut derivatives, when used as an ingredient in confectionery, bakery and snack applications.
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Toothfriendly labelling explained |
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Thursday, 25 June 2009 |
The trend to mentioning a product’s contribution to dental health is gaining momentum among confectionery manufacturers. Kati Leskinen of Toothfriendly International offers an insight into one special certification mark – the Happy Tooth logo
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Lower saturated fat offering |
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Friday, 01 May 2009 |
The latest lower saturated fat product for the confectionery industry from Archer Daniels Midland Company (ADM) is NovaLipid Snowdene
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Industry applications for cocoa powder |
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Friday, 01 May 2009 |
Piet van Amelrooij, director of Cocoa Powder Sales for Cargill Cocoa & Chocolate, outlines the many applications of cocoa powder for the worldwide confectionery and food industry, and discusses some important aspects of the global cocoa powder business
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