Confectionery

49 Results

Natural Colours for Eye-Catching Confections

Natural Colours for Eye-Catching Confections

DDW The Color House | 07-Jun-2022 | Product Brochure

Natural colours help your confections stand out in the candy aisle while still providing the simple label your customers want.

Food design by extrusion

Food design by extrusion

Thermo Fisher Scientific | 15-Mar-2022 | Application Note

Food extrusion is an established and highly versatile technique for producing food, feed, nutritional additives and flavors.

Ingredion N-Dulge® 320 starch

Ingredion N-Dulge® 320 starch

Ingredion | 20-Aug-2021 | Data Sheet

N-DULGE® 320 Starch is a food starch derived from tapioca.

N-DULGE® 320 functionalities:
1) Consistent dough cohesiveness, essential...

Natural Colors for Confections

Natural Colors for Confections

DDW The Color House | 03-Aug-2021 | Product Brochure

Get the vibrant colors you need to make your confections stand out in the candy aisle with the simple label your customers want. Our natural colors work...

Accelerate your supply chain as pressures intensify

Accelerate your supply chain as pressures intensify

William Reed | 03-Oct-2018 | Technical / White Paper

Food, Drink and Non-Food manufacturers are under pressure. Range reviews, massive retail mergers, the backlash against plastic packaging and the ongoing...

The unrivalled potential of gelatine

The unrivalled potential of gelatine

Gelita AG | 11-Jun-2018 | Data Sheet

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications. None...

Find the sweet spot in sugar replacement

Find the sweet spot in sugar replacement

Ingredion | 13-Mar-2017 | Technical / White Paper

All sweeteners have different taste profiles. An in-depth understanding of how each one affects reduced sugar food and beverage products is critical to...

Make it real – with Gelatine!

Make it real – with Gelatine!

Gelita AG | 24-Oct-2016 | Technical / White Paper

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications.None...

Time to replace carmine

Time to replace carmine

EXBERRY® by GNT | 09-May-2016 | Technical / White Paper

Are you tired of the ever changing prices of carmine? Is the growing consumer demand for clearer labels putting you under pressure? Are you looking for...

Time to replace carmine

Time to replace carmine

EXBERRY® by GNT | 22-Apr-2016 | Technical / 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®...

Food Vision Asia Programme

Food Vision Asia Programme

WRBM - Food Vision | 25-Feb-2016 | Event Programme

In April 2016, Singapore will host the first ever Food Vision Asia event, a forum that brings together senior figures in food R&D, marketing and business...

Bars: protein enrichment and textural challenges

Bars: protein enrichment and textural challenges

Cosucra Groupe Warcoing SA | 24-Sep-2015 | Application Note

Formulating protein bars involves some technological challenges during processing and shelf life. Cosucra’s Pisanes® B9 pea protein is dedicated to high...

How to gain consumers trust

How to gain consumers trust

EXBERRY® by GNT | 22-Sep-2015 | Technical / 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...

TAKING CARE OF YOUR TARGETED CUSTOMERS

TAKING CARE OF YOUR TARGETED CUSTOMERS

EXBERRY® by GNT | 29-Jun-2015 | Research Study

The times when consumers bought what was produced and available in the stores is far behind us. Consumers develop their taste and desires and become more...

Gelita AG

Perfect Stabilizer, Emulsifier and More

Gelita AG | 30-Mar-2015 | Application Note

Most Gelatine types are usually associated with fruit gums and aspics. But the true potential for its application in a wide variety of foodstuffs goes...

How to improve flavor encapsulation?

How to improve flavor encapsulation?

Alland & Robert | 25-Mar-2015 | Data Sheet

Flavors and flavoring agents are sensitive aromatic molecules that are used in the food industry as additives. Gum Acacia is an all-natural and vegetal...

GRAS: Secrets or Science White Paper

GRAS: Secrets or Science White Paper

ChromaDex | 13-Oct-2014 | Technical / White Paper

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

Kalsec

Cleaner, Simpler Label Solutions from Kalsec®

Kalsec® | 25-Sep-2014 | Data Sheet

Consumer demand for wholesome foods and cleaner, simpler labels is driving food manufacturers to replace artificial and “chemical sounding” ingredients...

The natural vanillin reference

The natural vanillin reference

Solvay | 25-Sep-2014 | Data Sheet

Consumers, especially in Europe & North America, look for natural labels on food packaging. Meeting the “Natural flavoring substance” status asdefined by both...

FUTURALS, the Clean Label concept for Confectionery

FUTURALS, the Clean Label concept for Confectionery.

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

FUTURALS is ROHA’s branded range of Coloring Foodstuffs launched during the IFT 2013 and FIE 2013 exhibitions.For confectioners, the addition of color...

Gelita

The versatile world of gelatine

Gelita AG | 20-May-2014 | Technical / White Paper

Gelatine: it’s what gives gummy bears their characteristic elastic texture, form and unparalleled “bite”. But as well as being associated with confectionery,...

Borregaard

Vanillin with a better taste

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...

CP Kelco

CP Kelco Nature-Based Functional Ingredients

CP Kelco | 24-Jun-2013 | Technical / White Paper

Even though some food ingredients are considered “additives”, this does not mean these products are unhealthy for consumers or made of synthetic materials. ...

Probiotic marketing in 2013 and beyond

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...

The microbiome revolution

The microbiome revolution

Recorded the 26-Mar-2013 | Webinar

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...

Be the first to taste the vanilla revolution

Be the first to taste the vanilla revolution

Solvay | 12-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...

GREEN VANILLIN IS MADE FROM WOOD

GREEN VANILLIN IS MADE FROM WOOD

Borregaard | 31-Jan-2013 | Data Sheet

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...

CRA: Shoppers and Sugars: What Consumers Buy and Why?

Shoppers and Sugars: What Consumers Buy and Why?

Recorded the 16-Nov-2010 | Webinar

This one-hour webinar will provide food and beverage marketers and product formulators with recent research on grocery-shopping women and the factors—especially...

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