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Issue 6 2016

 

Confectionery supplement

13 December 2016 | By

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...

Regulation: How Brexit is shaping up

13 December 2016 | By Jerry Houseago

Jerry Houseago, Consulting Director at NSF International EMEA details what Brexit might mean and what is already happening to the food industry in the UK...

The role of dietary fibre in gluten-free bakery products

13 December 2016 | By Clara Talens; Saioa Alvarez-Sabatel; Yolanda Ríos, AZTI

The market for gluten-free products that are nutritious and palatable is growing exponentially as more people are choosing a gluten-free diet out of necessity or personal preference...