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Confectionery - Articles and news items

Allergen-free turmeric gummy to launch at Vitafoods

Industry news  •  20 February 2017  •  Roy Manuell | Digital Editor

Anlit is to launch vegetarian curcumin gummies for consumers seeking curcumin supplement alternatives…

Why Barry Callebaut’s model for sustainable growth is one the entire food industry should follow

Blogs, Industry news, Z Homepage Promo  •  6 February 2017  •  Roy Manuell | Digital Editor

The cocoa manufacturer is providing the entire food and beverage sector with a model for sustainable and responsible growth…

Food additive E171: first findings of oral exposure to titanium dioxide nanoparticles

Industry news  •  25 January 2017  •  INRA-France

Researchers from INRA and their partners have studied the effects of oral exposure to titanium dioxide, an additive (E171) commonly used in foodstuffs, especially confectionery…

New 3D sweetener to reduce sugar in your coffee

Industry news  •  23 January 2017  •  New Food

Lampados International Ltd. will launch Liteez, a next-gen sweetener, at the ISM show in Cologne later this month…

Record-breaking financial year for Welsh confectioner

Industry news  •  18 January 2017  •  New Food

Record-breaking year for Welsh confectioner Bon Bon Buddies as the company look to Asia to expand…

How Nestlé are adapting to the changing world of the food and beverage industry

Blogs, Z Homepage Promo  •  11 January 2017  •  Roy Manuell, Digital Editor

What lies ahead for the manufacturing giant as consumers become more and more health conscious? We take a look at what’s changing for one of the food world’s giants…

Confectionery supplement

Issue 6 2016, Supplements, Z Homepage Promo  •  13 December 2016  •  New Food

In this supplement: filling oils in chocolates; Big Bear sweet makers; 3D printed sweets; cocoa butter crystallinity; chocolate cultivation and manufacturing; and ProSweets 2017 show preview…

App note: Water activity in confectionery

Whitepapers, Z Homepage Promo  •  13 December 2016  •  Markus Bernasconi, Sales Director Water Activity, Novasina AG and Andréa Pernot-Barry, CEO, Data Sweet Online GmbH

In this whitepaper Novasina discuss how each candy present enormous challenges for all confectionery manufacturers but unfortunately are part of reality…

Hershey rejects Mondelēz International’s takeover bid

Industry news  •  4 July 2016  •  Victoria White, Digital Content Producer

Hershey’s Board of Directors unanimously rejected the indication of interest and determined that it provided no basis for further discussion with Mondelēz…

Katjes Magic Candy Factory takes its 3D magic candy to the States

Industry news  •  24 May 2016  •  Victoria White, Digital Content Producer

This May, Katjes Magic Candy Factory team will embark on a whirlwind tour to take the world’s first 3D printer for gummy candy to the USA…

Barry Callebaut switches to fully segregated palm oil in two fillings

Industry news  •  3 March 2016  •  Victoria White

Barry Callebaut has switched the production of two of its most popular fillings from RSPO mass balance to RSPO fully segregated palm products as of January 2016…

Nestlé to build Baci Perugina as a global brand

Industry news  •  3 March 2016  •  Victoria White

Nestlé has announced a significant EUR 60 million investment in Baci Perugina to further strengthen this iconic Italian chocolate brand on the world stage…

Katjes’ Magic Candy Factory voted top innovation at ISM

Industry news  •  3 February 2016  •  Victoria White

Katjes’ Magic Candy Factory, the world’s first food-certified 3D printer for fruit gums, took first place among the top innovations at ISM…

Confectionery supplement 2015

Issue 6 2015, Supplements  •  9 December 2015  •  New Food

Articles in this Confectionery supplement: Nutritional trends in cocoa beverages, Sugar: does it have to be the bad guy? Plus a preview of ProSweets Cologne 2016…

Corbion Purac granted European patent for confectionery coating technology

Industry news  •  21 September 2015  •  Victoria White

Corbion Purac’s patented coating technology improves stability compared to many traditional fat-coated acid powders in terms of acid migration and moisture uptake from the environment…

 

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