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Ingredients > Chocolate and confectionery ingredients
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Application note
VANILLA FLAVORS AT THE HEART OF YOUR BAKERY RECIPE - Solvay Aroma Performance
19-Mar-2013 -
Vanilla is one of the world's most sought after and best loved flavors, not only for its unique sensory qualities, but also for its ability to bring out the best in other flavors.Govanil™, our new generation of vanilla flavors, offers...
On-Demand Supplier Webinar
Probiotic marketing in 2013 and beyond - GoodBelly/NextFoods/DuPont Nutrition and Health
18-Mar-2013 -
Regulatory pressure has forced the probiotic sector to think hard about how its products are presented to world. The alignment between the vast body of science and regulatory parameters varies greatly with regions and countries so what marketing tools are...
On-Demand Supplier Webinar
The global pre- and probiotic overview: Europe flatlines; Asia-Americas shine - Mintel
15-Mar-2013 -
Probiotics were born in Japan in the 1950s, but they are booming in broader Asia as consumers turn onto them in various formats, and regulations permit a greater range of health claims. Prebiotics are growing in these markets too but...
On-Demand Supplier Webinar
The microbiome revolution -
15-Mar-2013 -
Phase two of a gigantic project studying the human microbiome is just beginning. Many think the microbiome can unlock the mystery of just how pre- and probiotics work. Question is: Where will phase two go, can it help win claims...
Data sheet
GREEN VANILLIN IS MADE FROM WOOD - Borregaard
31-Jan-2013 -
Vanilla is one of the world’s popular flavours. Borregaard is the only producer of vanillin from wood which gives a smoother, closer to natural note.Borregaard provides EuroVanillin Supreme which is a product of Sustainable Chemistry. Among other sustainable aspects EuroVanillin...
Event programme
The Must Attend Show for Food Additives and Ingredients -
22-Jan-2013 -
Over 1,100 exhibitors cordially invite you to visit FIC--the largest and most influential show for food additives and ingredients in Asia.
On-Demand Supplier Webinar
Calories: What Really Counts? - Almond Board of California
17-Dec-2012 -
Join Almond Board of California with Dr. David Baer and Lu Ann Williams as they introduce metabolizable energy and explore the impact that satiety-enhancing foods have on total caloric intake. Discussion will include the results of a recent study that...
On-Demand Supplier Webinar
How to Create Great Tasting Products with Less Sugar! - Givaudan
09-Oct-2012 -
Find out how Givaudan can help you develop healthier products that still taste great!
Consumers are expressing growing concerns about their sugar intake, thus guiding their food and beverage choices. With record high diabetes and obesity rates around the world,...
Data sheet
Bug Out! It’s Time for Tomat-O-Red! Vegetarian, Kosher, Halal - P.L. Thomas (PLT)
17-Sep-2012 -
Tomat-O-Red® - A Vegetarian Alternative to Carmine.Clean Label • Heat, Light and pH Stable Tomat-O-Red® natural colors are available for food and beverage applications. These heat-stable colors can be used in numerous process and pH conditions.If you would like to download...
Data sheet
Discover Why Almonds and Chocolate Make a Perfect Pair - Almond Board of California
30-Jul-2012 -
When something is as wonderful as California Almonds, you can’t keep it a secret for long. Demand for this tiny, tasty, nutritious, crunchy little gem is exploding all over the world. But what does that mean for you?We recently conducted...
Information request
InnoBio’s Lutein CWS Powder: Excellent Solubility, More Applications - INNOBIO Limited
02-Jul-2012 -
InnoBio lutein CWS powder is your perfect solution for aqueous application needs because:
Accurate lutein content in the powder ensures an accurate finished product
Powder coating protects lutein and prevents reaction with other ingredients
InnoBio lutein CWS powder is the highest quality, guaranteed
cGMP,...
Product presentation
Go-LuoTM, next generation of non-caloric natural sweetener with better taste - Layn USA
01-Jun-2012 -
Being core competent in cultivation and manufacturing of Go-LuoTM (luo han guo; monk fruit), with GRAS Affirmation (FDA GRN 359), and Stevia Rebaudioside A, with GRAS Affirmation (FDA GRN 354), Layn produces a range of non-caloric, high quality natural sweeteners...
Technical / white paper
Probiotics for health and wellbeing - Sabinsa Europe GmbH
01-Jun-2012 -
The role of probiotics has expanded from gut health maintenance, to use in applications that target diverse preventive health maintenance needs and supplementation in the event of dysbiosis (microfloral imbalance) during antibiotic therapy, to a wide range of health applications.With...
Technical / white paper
Emulsifier YN - The unique ingredient in chocolate production. - Palsgaard A/S
07-May-2012 -
Emulsifier YN (ammonium phosphatides, E442) is known to be the best and most efficient alternative to lecithin (E322), in both chocolate - and compound products. The truth is that it is much more than an alternative as this taste and...
Technical / white paper
High Stability Natural Red Hues by Kalsec® - Kalsec
31-Jan-2012 -
Consumers are concerned about the safety of synthetic food colorants and are encouraging food manufacturers to replace them with natural coloring ingredients. Recently, the European Union (EU) required warning labels on foods and beverages containing any of the “Southampton Six”...
Technical / white paper
ERYLITE® & ERYLITE® Stevia - Significant Calorie Reduction in Confectionery without Compromise in Taste - Jungbunzlauer International AG
23-Jan-2012 -
ERYLITE® and ERYLITE® Stevia are Jungbunzlauer‘s natural and zero calorie sweeteners. They offer a sugar-like taste together with bulk functionality and bring significant calorie reduction in confectionery such as chocolates, hard-boiled candies and jellies. Find out more about the applications...
Technical / white paper
Success with Caramel Flavors - an essential guide for Product Developers - Synergy
15-Nov-2011 -
Working with caramel flavors is especially challenging for food and beverage product developers. Synergy Flavors Inc. looks at the key issues: exploring recent market developments and consumer perceptions; explaining how a common ‘flavor language’ can improve project efficiency and end...
Video
Avoid the Uncertainty of Gum Arabic for Panned Confections - TIC gums
29-Aug-2011 -
Avoid the Uncertainty of Gum Arabic for Panned ConfectionsIn this video, we introduce the TicaPAN® Coating Systems, one of TIC Gums’ newest innovative developments for the confection industry. This system is a low-cost, non-gum arabic based technology that exhibits the...
Technical / white paper
Worried About HFCS?
The "Problems" Have More Bark Than Bite - CRA
11-Jul-2011 -
A close look at the facts reveals the scientific consensus that HFCS is safe, natural and nutritionally the same as sugar; that HFCS is not a "top of mind" purchasing issue for consumers; and that switching product ingredients from HFCS...
Technical / white paper
Sucrose esters, not a ‘sweet’ solution - Sisterna
06-Jun-2011 -
Sucrose esters of fatty acids, commonly known as sucrose esters, and sucrose oligo esters are a relatively new extension to the line of emulsifiers available for the American food market. They are mostly used in bakery, confectionery, desserts and special...
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