These are all the posts that have been tagged with flavours.
Cargill has unveiled a next generation dark intense red cocoa powder, with colour attributes the company says make it the only powder of its kind on the market.
Equipment: Cocoa processing Ingredients: Flavours and colours Packaging: Labelling and coding Product focus: Bakery products Show preview: Health Ingredients Europe (29 Nov – 1 Dec)
A collaboration between Ball and Belgian chocolate brand Ovidias sees the chocolatier bring its patented packaging concept to the commercial market.
IRI reports that total UK popcorn value sales have increased 13.6% year on year to over £120 million of sales, despite the total snacks category struggling.
Chocolate and cocoa products manufacturer Barry Callebaut and Prova, a producer of vanilla extracts and flavours, are joining forces to introduce cocoa farming to Madagascar’s vanilla production region.
The global savoury snacks market will rise from €83.9 billion in 2015 to €122.7 billion by 2020, according to Canadean.
When choosing the right gelling agents for confectionery products, a number of key factors have to be taken into consideration. Dirk De Cooman and Cindy Dekeyser investigate.
The Food and Drink Federation (FDF) has published a reformulation guide for small and medium sized companies to help them reduce sugar in their products.
Sensient Flavours has introduced its ‘nut free’ nut flavour range for confectionery, bakery and dairy applications.
Edible coatings producer Mantrose-Haeuser has introduced a range of naturally flavoured glazes for panned chocolates, providing new opportunities for confectionery manufacturers.
Nick Hewitt highlights the challenges and opportunities within coating, polishing and glazing for confectionery manufacturers and assesses the key areas for expansion.