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6 February 2017 | By Roy Manuell | Digital Editor
The cocoa manufacturer is providing the entire food and beverage sector with a model for sustainable and responsible growth...
25 January 2017 | By 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...
23 January 2017 | By New Food
Lampados International Ltd. will launch Liteez, a next-gen sweetener, at the ISM show in Cologne later this month...
18 January 2017 | By New Food
Record-breaking year for Welsh confectioner Bon Bon Buddies as the company look to Asia to expand...
11 January 2017 | By 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...
11 January 2017 | By New Food
Barry Callebaut now purchases 95% of its corrugated carton boxes as Forest Stewardship Council (FSC) certified in the EMEA Region...
14 December 2016 | By Bunting Magnetics Europe
Earlier this year, the BBC reported that ice cream maker Ben & Jerry's had to recall tubs of 'Cookie Dough' ice cream as they may contain fragments of metal...
Read the free-to-view digital version of the latest issue of 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...
In this whitepaper Novasina discuss how each candy present enormous challenges for all confectionery manufacturers but unfortunately are part of reality...
Chocolate makes for one of the most interesting products, because although it is incredibly tasty, it also demonstrates a plethora of scientific principles. The development of chocolate as we know it today has a rich cultural history, and over the years scientists and engineers have refined the process of making…
Customisation in confectionery has long been a growing trend and Katjes Magic Candy Factory has set an unprecedented standard, through the creation of the world’s first food-certified 3D printer for gelatine-free gummy candy.
2 December 2016 | By New Food
Using only natural ingredients, Nestlé researchers have found a way to structure sugar differently...
1 December 2016 | By New Food
Cadbury and Fairtrade have announced a ground-breaking commitment to help more cocoa farmers, their families and their communities, by extending its farmer-focused Cocoa Life programme to Cadbury products globally. Starting in the UK & Ireland in May 2017, with a phased roll-out, Cocoa Life – an industry leading sustainable cocoa…
Enrobed chocolate products are popular but highly susceptible to quality loss; mainly fat bloom formation. Even when production is carried out properly, on occasion manufacturers report serious damage caused by fat bloom.
