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 Home Ingredients |
Ingredients
 What's new in sugar-free chewing gum |
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Friday, 27 February 2009 |
Henry Hussell, head of marketing for Cargill Sweetness EMEA, discusses the sugar-free gum market potential and looks at
some product developments
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Gum technology keeps pace with consumer demands |
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Friday, 27 February 2009 |
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Gumlink has played a significant role in the international chewing gum
industry for more than 90 years and continues to present pioneering olutions. We find out what new developments it had on offer at ISM
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De-oiled lechithin is good in gum |
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Friday, 27 February 2009 |
Lorna Macfadyen, Confectionery Category Manager for Europe, Middle-East
and Africa at Cargill Texturizing Solutions, discusses the use of pure
Lecithin in chewing gum applications.
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Preventing sucrose inversion |
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Friday, 27 February 2009 |
The appearance and quality of any food product is of paramount
importance and presents many difficulties for food technologists.
UK-Based TasteTech manufactures a range of encapsulated products that
help to solve many problems faced in confectionery manufacture.
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Raisin antioxidants help counter the effects of saturated fats |
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Friday, 27 February 2009 |
New research appears to show that eating raisins could reduce the health risks associated with eating high-fat foods.
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Innovation and indulgence |
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Friday, 16 January 2009 |
To help meet the growing demand for healthy and functional foods, Barry
Callebaut is continually researching and developing chocolate products
that preserve what is naturally good in the cocoa bean and that offers
an improved nutritional profile.
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A healthy addition to confectionery and bakery products |
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Wednesday, 14 January 2009 |
The new ACTICOA Crispy, developed by Dr. Suwelack, in co-operation with Barry Callebaut, allows confectionery products to boast additional health benefits.
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Sucrose esters are multi-talented in confectionery applications |
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Wednesday, 14 January 2009 |
Suzanne Callander finds out more about some of the benefits that sucrose esters can offer in both soft and panned confectionery applications
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Launch of a better-for-you cake solution |
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Thursday, 08 January 2009 |
Global ingredient solutions provider, National Starch Food Innovation,
has unveiled a high performance specialty starch for the reduced fat
cake market.
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Read more...
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Advances in gelatine alternatives |
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Tuesday, 25 November 2008 |
Lorna Macfadyen, confectionery category manager at Cargill Texturizing Solutions, updates us on advances in gelatine substitutes for use in confectionery
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Do you want crispier wafers? |
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Tuesday, 25 November 2008 |
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National Starch Food Innovation has launched a new texturising system to improve the crispiness and texture of wafers.
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Gelatine answers the lower-sugar reformulation challenge |
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Tuesday, 25 November 2008 |
Reformulation, in order to lower sugar content while maintaining taste
and texture, is one of the biggest challenges faced by confectionery
manufacturers today. A range of sweeteners are available to help the
confectioner to reduce sugar content, or totally remove it. However,
these sweeteners may impact the bulk and texture.
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