Chocolate and confectionery ingredients

17 Results

Unpacking the Impact: What State Color and Food Additive Bans Mean for Your Products

FoodChain ID | Recorded the 23-May-2024 | Webinar

California’s adoption of AB 418 to prohibit Brominated Vegetable Oil, Potassium Bromate, Propylparaben and Red Dye 3 has led other U.S. states to follow...

Consumer Attitudes on Ultra-Processed Foods Revealed

Content provided by Ayana Bio | 12-Jan-2024 | White Paper

Ayana Bio conducted the Ultra-Processed Food (UPF) Pulse survey, offering insight into consumers’ willingness to consume UPFs, as well as the variables...

A guide to healthy indulgence: New tips for tailored sweet taste

Ingredion Incorporated | Recorded the 15-Aug-2023 | Webinar

Join Ingredion for a practical conversation on how food and beverage brands are letting consumers eat cake AND feel good about their indulgent choices...

Natural Vanillin for Chocolate and Confectionery

Content provided by Solvay | 13-Mar-2023 | White Paper

With an expected value of over $128 billion in global retail sales by the end of 2023, the Chocolate & Confectionery market is vibrant and full of...

Chocolate Academy by Barry Callebaut presents their first Chocolate confectionery report for 2023 and beyond

Content provided by Chocolate Academy™ by Barry Callebaut | 27-Feb-2023 | Insight Guide

Consumers' attitudes to life are not static but constantly evolving. With increasing challenges like higher cost of living or worsening climate change...

Fonterra Keeps Your Ingredients Ahead of the Curve

Content provided by Fonterra | 26-Jul-2022 | White Paper

With health and environmental concerns in mind, consumers’ commitment to purchasing organic products continues to grow. Whether your brand is starting...

How effective cold chain management can make your business more sustainable

Muddy Boots by TELUS Agriculture & Consumer Goods | Recorded the 27-Jul-2022 | Webinar

How do we meet increasing food demands more efficiently and sustainably? Join Muddy Boots by TELUS Agriculture to explore how data insights and digital...

Functional Benefits in Sports Nutrition

ADM -- | Recorded the 12-May-2022 | Webinar

Sports nutrition is not just for high-level athletes anymore, but for a broader set of active consumers who are seeking nutrition for both physical and...

Trending Flavors & Ingredients: Menu Innovation

Content provided by T. Hasegawa USA | 19-Apr-2022 | Infographic

While operators are streamlining menus amid labor and supply issues, innovative menus are critical for attracting consumers to restaurants. Creative ideas...

ROHA launches NIVEOUS, a white food color alternative to Titanium Dioxide

Content provided by Roha | 19-Oct-2021 | White Paper

ROHA adds the NIVEOUS range to its product portfolio –safe, natural & clean label white food color alternatives to Titanium Dioxide. NIVEOUS colors...

Enhancing Bakery’s Appeal

Content provided by Bunge Oils | 23-Sep-2019 | White Paper

Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory...

Taste modulation with organic acids in sugar confectionery

Content provided by Jungbunzlauer | 05-Mar-2018 | Application Note

Candies are popular around the world and hugely diverse in shape, texture, colour and flavour.

Basic formulations can be adjusted relatively...

Optimizing California Almonds for Plant-Forward Formulations

Almond Board of California | Recorded the 11-Jul-2017 | Webinar

An estimated 22.8 million Americans now follow a “vegetarian-inclined diet” which means better-than-ever plant-based formulations are muscling their way...

Time to replace carmine

Content provided by EXBERRY® by GNT | 23-Jun-2016 | 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®...

Product Recovery (Pigging) for Food Manufacturers

Content provided by HPS Product Recovery Solutions | 23-May-2016 | White Paper

Sanitary product recovery ("pigging") is in wide use by food manufacturers that pump liquids or wet products.
It gives a high ROI and...

Reaching the New Snack Consumer: Giving Snack Products Trend Appeal with Flavor, Nutrition, and Clean Labels

Content provided by Parker Products, Inc. | 17-Mar-2016 | White Paper

Today’s snack consumer isn’t satisfied with the standard flavors and ingredients of the past—the traditional granola bars and trail mixes. Instead, consumers...

How to gain consumers trust

Content provided by EXBERRY® by GNT | 22-Sep-2015 | 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...