These are all the posts that have been tagged with flavours.
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.
Harbinder Mann highlights the potential uses for almonds and their beneficial impact for consumers and manufacturers alike.
Corbion has revealed that its coated malic acid has received approval for use in sugar confectionery products in Canada.
German company GoodMills Innovation has developed a cereal-based powdered marzipan replacement for use in the production of fine baked goods.
Sensient Food Colors Europe is extending its colouring food range with the addition of yellow and orange shades for use in sweet and savoury applications.
Mrs Tilly’s has secured additional business with the Co-op in Scotland following a deal that will see the confectionery maker introduce new flavours and formats to the range.
Johan Cerstiaens, sales director at SVZ, describes how colouring foods and fruit flavours can help confectionery producers boost the shelf appeal of their products.