Chocolate and confectionery ingredients

A guide to healthy indulgence: New tips for tailored sweet taste

Ingredion Incorporated | Recorded the 15-Aug-2023 | Webinar

Join Ingredion for a practical conversation on how food and beverage brands are letting consumers eat cake AND feel good about their indulgent choices...

Natural Vanillin for Chocolate and Confectionery

Content provided by Solvay | 13-Mar-2023 | White Paper

With an expected value of over $128 billion in global retail sales by the end of 2023, the Chocolate & Confectionery market is vibrant and full of...

Chocolate Academy by Barry Callebaut presents their first Chocolate confectionery report for 2023 and beyond

Content provided by Chocolate Academy™ by Barry Callebaut | 27-Feb-2023 | Insight Guide

Consumers' attitudes to life are not static but constantly evolving. With increasing challenges like higher cost of living or worsening climate change...

Fonterra Keeps Your Ingredients Ahead of the Curve

Content provided by Fonterra | 26-Jul-2022 | White Paper

With health and environmental concerns in mind, consumers’ commitment to purchasing organic products continues to grow. Whether your brand is starting...

How effective cold chain management can make your business more sustainable

Muddy Boots by TELUS Agriculture & Consumer Goods | Recorded the 27-Jul-2022 | Webinar

How do we meet increasing food demands more efficiently and sustainably? Join Muddy Boots by TELUS Agriculture to explore how data insights and digital...

Functional Benefits in Sports Nutrition

ADM | Recorded the 12-May-2022 | Webinar

Sports nutrition is not just for high-level athletes anymore, but for a broader set of active consumers who are seeking nutrition for both physical and...

Trending Flavors & Ingredients: Menu Innovation

Content provided by T. Hasegawa USA | 19-Apr-2022 | Data Sheet

While operators are streamlining menus amid labor and supply issues, innovative menus are critical for attracting consumers to restaurants. Creative ideas...

ROHA launches NIVEOUS, a white food color alternative to Titanium Dioxide

Content provided by Roha | 19-Oct-2021 | White Paper

ROHA adds the NIVEOUS range to its product portfolio –safe, natural & clean label white food color alternatives to Titanium Dioxide. NIVEOUS colors...

Digitalization and the Future of Data Collection in Modern R&D and QC

Recorded the 08-Sep-2021 | Webinar

R&D and QC teams are critically important to an organization, but often spend much of their time simply pulling together data to conduct analysis in...

Permission to indulge; formulating successfully without compromise

Recorded the 21-Jan-2021 | Webinar

Today’s consumers seek small indulgences as a reward, pick me up or snack to get through the day. As more American’s favor reduced guilt foods to fuel...

Enhancing Bakery’s Appeal

Content provided by Bunge Oils | 23-Sep-2019 | White Paper

Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory...

Lasting Success from Limited Time Offers

Content provided by Parker Products, Inc. | 15-Oct-2018 | White Paper

Quick-service, fast causal, and sit-down restaurants all benefit from the value-add of a limited time offer (LTO). Regardless of dining style or menu items,...

Challenger Brands and Challenger Products: Creating Flavors that Intrigue

Content provided by Parker Products, Inc. | 23-Apr-2018 | White Paper

The food industry has seen a number of industry-wide shifts over its history, but perhaps none more important than the current trend toward challenger...

H&F – special pectins for innovative confectionery

Content provided by H&F – Innovative Solutions for your Product Developments | 19-Mar-2018 | Data Sheet

H&F special pectins make it possible to produce confectionery with innovative textures like vegan marshmallows and firm-elastic fruit gummies and flavours...

Taste modulation with organic acids in sugar confectionery

Content provided by Jungbunzlauer | 05-Mar-2018 | Application Note

Candies are popular around the world and hugely diverse in shape, texture, colour and flavour.

Basic formulations can be adjusted relatively...

Optimizing California Almonds for Plant-Forward Formulations

Almond Board of California | Recorded the 11-Jul-2017 | Webinar

An estimated 22.8 million Americans now follow a “vegetarian-inclined diet” which means better-than-ever plant-based formulations are muscling their way...

Replacing sugar, not a half-baked idea

Content provided by BENEO | 01-Mar-2017 | Data Sheet

Discover our solutions to combine snacking and a healthy lifestyle: get inspired by the unique qualities of BENEO’s prebiotic fibres and give rise to sugar-reduced...

Filling technology for sweet spreads in glass jars

Content provided by Accurate filing of high value FMCG in glass jars | 15-Feb-2017 | White Paper

High-quality sweet spreads deserve the perfect packaging.Capable of filling almost any kind of glass jar, the JBT Unifiller is a piece of technology engineered...

Preserve Taste, Flavor & Color & Extend Shelf Life Naturally

Content provided by PLT Health Solutions | 27-Jun-2016 | Product Brochure

As part of our commitment to natural, clean label ingredients PLT offers a broad range of food stabilization and shelf-life extension solutions based on...

Time to replace carmine

Content provided by EXBERRY® by GNT | 23-Jun-2016 | White Paper

Are you tired of the ever changing prices of carmine? Are you looking for a natural and stable t alternative to colour your confectionery?GNT’s EXBERRY®...

Functional flavors: Ally Taste & performance in Nutrition

Content provided by Solvay | 20-Jun-2016 | Data Sheet

Consumers are more & more demanding regarding Nutrition applications. They want both technical performance & pleasure of eating. Manufacturers...

Product Recovery (Pigging) for Food Manufacturers

Content provided by HPS Product Recovery Solutions | 23-May-2016 | White Paper

Sanitary product recovery ("pigging") is in wide use by food manufacturers that pump liquids or wet products.
It gives a high ROI and...

Reaching the New Snack Consumer: Giving Snack Products Trend Appeal with Flavor, Nutrition, and Clean Labels

Content provided by Parker Products, Inc. | 17-Mar-2016 | White Paper

Today’s snack consumer isn’t satisfied with the standard flavors and ingredients of the past—the traditional granola bars and trail mixes. Instead, consumers...

Healthy & Natural Show 2015, May 5-7, Chicago, IL

Content provided by WRBM - Healthy and Natural | 25-Jan-2016

Join us for the inaugural Healthy & Natural Show this May at Chicago's Navy Pier! We invite natural product companies looking to connect with...

Mapping the Snack Category: Key Trends in Snacking

Almond Board of California | Recorded the 03-Dec-2015 | Webinar

Snack options are more plentiful and available in more categories than ever before. In this free, 50-minute webinar, Lu Ann Williams, of Innova Market...

How to gain consumers trust

Content provided by EXBERRY® by GNT | 22-Sep-2015 | White Paper

Globalisation has also taken place in the food industry, food trends and new products are spreading. As a top manufacturer you want to fulfil the needs...

Preserve Taste, Flavor & Color & Extend Shelf Life Naturally

Content provided by PLT Health Solutions | 07-Aug-2015 | White Paper

As part of our commitment to natural, clean label ingredients PLT offers a broad range of food stabilization and shelf-life extension solutions based on...

Whole Algal Flour Formulation Tips for Dairy

Content provided by Solazyme, Inc. | 29-Jun-2015 | Application Note

AlgaVia™ Whole Algal Flour is a lipid powder that enables indulgent products without compromising on nutrition. AlgaVia™ Whole Algal Flour contains good...

Take sugar and calories out, put sweet, clean taste in

Content provided by Ingredion | 01-May-2015 | White Paper

Consumer consciousness of foods and their impact on health has risen to new levels on a global basis. Stevia is a natural sweetener solution to meet the...

PURAC® Powder. Acid sanding in soft confectionery

Content provided by Corbion | 30-Mar-2015 | Data Sheet

Confectionery consumers are continuously looking for new flavor experiences, providing opportunities for creative and innovative producers.The PURAC® Powder...

New chocolate emulsifier puts the squeeze on costs

Content provided by Palsgaard | 10-Nov-2014 | White Paper

With the price of cocoa butter skyrocketing the chocolate industry’s profit margins are squeezed more tightly than ever. Management asks if all possible...

Regulatory Transparency: Open Doors & Open Discussions

Content provided by ChromaDex | 27-Aug-2014 | White Paper

Spherix Consulting, a division of ChromaDex, is a global organization that provides food, dietary supplement, consumer product, and pharmaceutical clients...

Natural colors: Innovative stable formulations for chocolate confectionery, pastry decorations & compound coatings

Content provided by Naturex | 18-Aug-2014 | Research Study

Key worldwide food trends are naturalness, better for you, clean label, healthy ingredients and functionality. Consumers are increasing pressure on food...

NATURAL replacement of Red 40 and Blue 1 in Sugar Based Confections.

Content provided by ROHA - Innovating for you. With you. | 06-Aug-2014 | Application Note

One of the greatest challenges in formulating sugar-based confections with NATURAL Colors is to be able to achieve bright shades similar to those of FD&C...

Fusionary™ Heat: Culinary Meets Heat Expression

Content provided by Kalsec® | 17-Jun-2014 | Data Sheet

A Culinary Dimension in Heat ExpressionResponding to consumer desire for foods that impart a more complex and flavorful heat, Kalsec® has developed Fusionary™...

See How Prinova’s Solutions Division Can Help You

Content provided by Prinova | 17-Jun-2014 | White Paper

Prinova Solutions is Prinova’s value-added division. Our goal is to provide superior quality nutrient fortification solutions to simplify your supply chain...

An Advance Look at Great Food Solutions from AIDP

Content provided by AIDP, Inc | 17-Jun-2014 | Product Brochure

As a leader in functional ingredients, AIDP has developed a Good Science makes Great Food initiative. The attached product overviews gives an advance...

GRAS: Secrets or Science White Paper

Content provided by ChromaDex | 29-May-2014 | White Paper

Spherix Consulting, a division of ChromaDex, is a global organization that provides food, dietary supplement, consumer product, and pharmaceutical clients...

EPCevia, A Stevia Reb-olution

Content provided by Information not available | 22-May-2014 | White Paper

EPC is an innovative developer and provider of stevia-based sweetening solutions commercialized under the brand EPCevia.Consumers have been facing challenges...

How Safe is Our Food Supply? White Paper

Content provided by ChromaDex | 05-May-2014 | White Paper

The Pew Charitable Trusts and the Natural Resources Defense Council (NRDC) released reports questioning the suitability and integrity of the GRAS process...

Kalsec® Szechuan Pepper Extract - The Latest Sensation!

Content provided by Kalsec® | 22-Apr-2014 | White Paper

Szechuan pepper extract adds a twist to food applications: it provides the tingling sensation without adding the heat perception. This paper explores the...

Vanillin with a better taste

Content provided by Borregaard | 10-Apr-2014 | Data Sheet

Vanilla is one of the world’s popular flavours. Borregaard launches EuroVanillin Borrebon. No other flavour as vanillin has such a long heritage, evoking...

Chocolate and Almonds – A World of Opportunity

Almond Board of California | Recorded the 14-May-2014 | Webinar

Science suggests that almonds and chocolate, each valued for their individual taste and texture, together create a tapestry of flavors that delight consumers...

Extending the shelf life of dry products containing fruit

Content provided by Taura Natural Ingredients | 31-Mar-2014 | White Paper

Products featuring real fruit appeal to today’s health-conscious consumers. But significant technical obstacles have previously limited the use of fruit-based...

Welcome to FIC 2014

Content provided by FIC 2016 Bigger Platform, Greater Show | 08-Feb-2014 | Event Programme

FIC 2014 PreviewMore than 70, 000 sqm Exhibiting floor spaceOver 11,00 exhibitors with over 300 overseas companiesMore than 90% of exhibitors are manufacturerExhibits...

A Compelling Case for Custom Sweetening Solutions

Content provided by Steviva Ingredients | 06-Jan-2014 | White Paper

Creating the right flavoring combination for a food, beverage or packaged product can require multiple attempts on the bench and in the pilot plant. Even...

Food Vision 2014 – Connecting Leaders in Food & Drink Development

Content provided by WRBM - Food Vision | 17-Dec-2013 | Event Programme

Food Vision is the ultimate global event connecting leading innovators and senior business executives in food and drink development by combining strategic...

Taking The Mystery Out Of Sugar Reduction

Content provided by Steviva Ingredients | 22-Oct-2013 | White Paper

To capture a fickle consumer’s attention, and their purchase, food developers should use ingredients that consumers understand. This is especially true...

VANILLA FLAVORS AT THE HEART OF YOUR BAKERY RECIPE

Content provided by Solvay | 19-Mar-2013 | Application Note

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...

Probiotic marketing in 2013 and beyond

GoodBelly/NextFoods/DuPont Nutrition and Health | Recorded the 26-Mar-2013 | Webinar

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...

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