Confectionery

50 Results

GELLANEER™ ELA – Gellan gum innovation that maximizes manufacturing and cost efficiency in gel-based applications

DSM Hydrocolloids | 20-Oct-2020 | Product Brochure

Low acyl (LA) gellan gum has unique features in creating food and beverages with novel texture, crystal clear transparency and excellent thermal stability....

Adapt and thrive: Advanced strategies for F&B manufacturing success in the new normal

Recorded the 07-Oct-2020 | Webinar

Massive transformation is taking place in the food & beverage industry, shaped by shifting consumer trends in our rapidly changing world. The global...

FLOWHEY®: new capacity for high fluidity sweet whey powders

Lactalis Ingredients | 09-Dec-2019 | Business Advice

Lactalis Ingredients is proud to introduce a new drying technology in its French Verdun plant. Born to Lactalis Ingredients’ technical expertise, Flowhey®...

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...

Sugar Reduction? The tactics & techniques to achieve your goal!

Roquette: Improving well-being by offering the best of nature | Recorded the 20-Sep-2018 | Webinar

Reducing added sugar while creating delicious, nutritious products that delight and nourish are key challenges for the food industry. The situation is...

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

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...

Replacing Egg in Bakery with CAVAMAX W6

Wacker Chemie AG | Recorded the 15-Nov-2016 | Webinar

Fluctuations in egg prices, supply problems and increasing demand for vegan food products call for formulations with reduced egg content, e.g. in the bakery...

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...

What role can acacia gum play in the food industry today?

Alland & Robert | 14-Sep-2016 | Technical / White Paper

Consumers are more and more interested about what they eat and the quality of their food products. Among consumers’ concerns, the additives are often stigmatized.Yet...