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These are all the posts that have been tagged with Dairy.

A new anti-ageing wonder drug?

30 May 2012 – Scientists have revealed that eating modified chocolates can slow down the ageing process. The research was carried out by Lyotec, a UK biotechnology company, and involved Coco-Lycosome being added to chocolate. This ingredient increases the bioavailability of cocoa epicatechins by 10 to 20 times (subject to chocolate matrix). Epicatechins can help […]

Lactose free milk chocolate

15 May 2012 – Barry Callebaut has launched a lactose free milk chocolate. Initially being launched in Europe, the chocolate differs from existing offerings by using a special skimmed milk powder with the lowest lactose content available on the market. With this particular powder, Barry Callebaut can allow higher amounts of milk powder in its […]

Tate & Lyle opens Brazilian technical service facility

10 April 2012 – Tate & Lyle has opened an application and technical service facility in Sao Paulo, Brazil. The facility is part of Tate & Lyle’s global network of 15 applications and technical service laboratories that provide applications studies, rapid prototyping and complete formulation expertise to help food and beverage customers’ transition more quickly […]

Children at risk from titanium dioxide

9 March 2012 – Children are highly exposed to titanium dioxide, a white food colour additive found in confectionery. A study tested 89 foods that contained the white colour E171, ranging from dairy products and beverages to confectionery and baked goods. Chewing gum products were found to contain the most titanium dioxide. Products such as […]

Business is changing for good

1 March 2012 – Fairtrade sales continue to outperform overall commercial trends with double digit growth in 2011, and look set to grow further in 2012 as businesses continue to expand and deepen commitments to Fairtrade’s model of ethical sourcing. Estimated retail sales of Fairtrade products in 2011 reached £1.32bn, a 12% increase on sales […]

Kosher and halal dairy ingredients

23 February 2012 – The kosher certification for dairy supply products and the halal certification for sweetened condensed milk are the latest additions to the range of quality standards of WS Warmsener Spezialitäten. Customer specific recipes, even halal and kosher, can be developed and produced for the food industry (producers of bakery products, confectionery, delicatessen […]

A flavour solution

22 February 2012 – Givaudan is addressing the mouthfeel challenges that food manufacturers of sweet and dairy products face in low calorie products with its TasteSolutions Mouthfeel programme. The signature programme includes a unique sensory language, Sense It Mouthfeel, and advanced technologies to optimise the taste profile of reduced-calorie sweet and dairy products and provide […]

Intense red cocoa

12 January 2012 – ADM Cocoa is introducing a new, intense red cocoa powder to manufacturers in the Middle East as it looks to expand its presence in the region. The latest addition to ADM Cocoa’s deZaan offering, the new cocoa powder – 400DP11 – can be used to add a dark reddish colour to […]

Sensient invests in UK colour facilities

11 January 2012 – Sensient Technologies Corporation have announced that it has begun the next phase of a series of investments to improve the infrastructure of its UK flavour facilities. The current $6.4 million (€5m) investment will improve efficiencies and work flows for the production of Sensient Natural Origins botanical extracts at its Bletchley, UK […]

Cadbury stands out from the crowd

5 January 2012 – Kraft believes Dairy Milk bars are too hard for shoppers to see and consequently is planning to spend £6 million (€7.3m) on new packaging for its Dairy Milk, Whole Nut and Fruit and Nut bars – this news comes just weeks after announcing plans to axe 200 jobs at Cadbury factories […]

ADM extends chocolate applications

5 December 2011 – ADM Cocoa has unveiled a new range of cocoa products with a fresh, mildly fruity cocoa taste. The deZaan Fresco Cacao range includes a cocoa powder, cocoa mass and chocolate, to give manufacturers the ability to add value and a delicate chocolate taste to products where bitter cocoa flavours can result […]

Final approval of stevia in the EU

14 November 2011 – PureCircle welcomes the final approval of the EU Commission’s Regulation to authorise the use of steviol glycosides in foods and beverages in the European Union. Jordi Ferre, president commercial division for PureCircle states, “This is a very important day for the stevia industry, food and beverage manufacturers and consumers in Europe. […]

Fat substitute for baked goods

2 November 2011 – Stratum Nutrition has introduced ApuraGreen, a whole fruit kiwi pectin paste ingredient that allows for extended shelf life in baked goods with a clean label, such as cookies and muffins. The natural composition provides the functional humectancy, which allows for softer, fresher products with an extended shelf life, sugar and fat […]

Maltesers go Fairtrade

28 September 2011 – Chocolate giant Mars made a pledge two years ago that all cocoa used within its chocolate products would be sustainably sourced by 2020. In a move to make this pledge reality, from 2012 all UK Maltesers will be certified Fairtrade. Maltesers is the third biggest confectionery brand in the UK, behind […]