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 Home Ingredients |
Ingredients
 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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Sugar replacers are en vogue with consumers |
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Friday, 01 May 2009 |
With the Mintel 2009 Trends report saying that the number one trend for this year is ‘pure simplicity’, combined with consumer’s increasing desire for products with targeted health benefits, the future for functional ingredients looks bright, says BENEO-Palatinit
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Making chocolate appeal to consumers |
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Tuesday, 31 March 2009 |
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Suzanne Callander reports on some of the latest developments which can help make chocolate products more appealing to consumers, and better for them too!
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Tuesday, 31 March 2009 |
Suzanne Callander takes a look at when and where cocoa butter equivalents can be used and finds out what benefits they can offer.
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Cranberries - a natural fit with chocolate |
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Tuesday, 31 March 2009 |
Kennedy’s Confection questions Ocean Spray about the use of cranberries in confectionery applications, especially chocolate...
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Sugar free...reduced calories and healthy enjoyment |
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Tuesday, 31 March 2009 |
Henry Hussell, head of marketing for Cargill Sweetness EMEA, explains how Cargill’s Maltidex maltitol and Zerose erythritol present an
opportunity for the creation of ‘healthy enjoyment’ sugar-free chocolate.
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An indulgent way of replacing sugar |
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Friday, 27 February 2009 |
Xylitol is currently leading the way in providing functional chewing gum with scientifically substantiated dental health claims, says Danisco
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