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 Home Ingredients |
Ingredients
 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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Tensguard goes gold at HiE |
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Thursday, 13 November 2008 |
DSM’s blood pressure controlling lactotripeptide ingredient, TensGuard
received a gold award for most innovative new health ingredient at the
recent Health Ingredients Europe exhibition.
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A solution to bloomed chocolate biscuits |
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Tuesday, 28 October 2008 |
Kennedy’s Confection reports on a non-hydrogenated, trans-fat free shelf life extender, that has been developed by Loders Croklaan for use in biscuit doughs
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Tuesday, 28 October 2008 |
Barry Callebaut can offer a wide range of confectionery and bakery fillings. In addition it also offers a variety of support services for its customers
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Ingredient innovations hold the key |
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Tuesday, 28 October 2008 |
Consumers are now demanding satisfying confectionery with added benefits to combine taste and pleasure with well-being and health. Ingredients supplier, S Black believes that ingredient innovations are key components for more indulgent confectionery, which also have an additional association with health
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New couverture range promises exotic taste sensations |
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Friday, 26 September 2008 |
CHOCOVIC has launched a new chocolate range, the Selvatic Couverture,
which is made up of Takkan and Kendari, dark couvertures with 75% and
60% cacao respectively, Nayarit, a 37% cacao milk chocolate couverture,
and Jaina, a 31% cacao white chocolate.
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See all the latest healthy ingredients |
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Thursday, 25 September 2008 |
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Healthy Ingredients Europe 2008 offers food manufacturers the perfect
opportunity to smell, touch, and taste a variety of innovative new
ingredients that can help meet consumer demands for more healthy snack
products
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Find out more about MALTISORB maltitol |
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Wednesday, 24 September 2008 |
 MALTISORB® maltitol, produced by Roquette,is proving to be a success in
a number of food manufacturing sectors thanks to the ease with which it
can be substituted for sugar. MALTISORB® can be substituted on a ‘like
for like’ basis with little or no necessity to change manufacturing
processes.
Examples of worldwide uses of maltitol include chewing gums, biscuits, cakes, chocolate and ice cream.
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So, what is a couverture? |
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Wednesday, 24 September 2008 |
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Simon Godden, NPD manager at ADM Classic, explains the differences between a couverture and chocolate and when you should choose it
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The effective use of alcohol in chocolate |
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Wednesday, 24 September 2008 |
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Carol Nash, business development manager at Thomas Lowndes & Co, explains how both branded and generic alcohol can be best used in chocolate products
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Aspartame proves itself to be a winning formula |
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Wednesday, 03 September 2008 |
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Data just released by market research company, Millward Brown,
demonstrates how successful foods and drinks sweetened with aspartame
are.
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A global brownie explosion! |
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Wednesday, 03 September 2008 |
A producer of bakery inclusions, Pecan Deluxe Candy (Europe) has won an order for its brownie inclusions from an internationally recognised quick service restaurant chain.
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