These are all the posts that have been tagged with ingredients.
Sarah Gibbons explores why honey bees may be dying fast, but global demand for natural sweetener continues to grow.
Equipment: Process control and automation Ingredients: Inclusions, sugar and sweetners Packaging: Wrapping technology/materials Product focus: Extruded confectionery Show issue: Gulfood Manufacturing Supplier profiles
Ingredients distributor Cornelius Group has joined forces with natural colours business Chr. Hansen to supply the UK and Irish food and drink industry with a range of natural colours.
It’s been a busy week for the Confectionery Production team as we prepare to send our bumper Supplier Profile issue to press. In it, we have information from 24 suppliers in the industry – from ingredients to processing equipment manufacturers.
Tna has launched a new turnkey vibratory motion blending system to mix multiple dry or wet products.
PureCircle has launched its Sigma-Xcelerator tool, designed to provide ingredient combinations that maximise product taste as well as facilitate sugar reduction, speed to market, cost and solubility.
Cocoa products and chocolate manufacturer Barry Callebaut has signed an agreement to acquire the ingredients division of US-based Gertrude Hawk Chocolates.
Orchard Valley Foods and Candeco Confektyr have merged to create a €40 million producer of confections, ingredients and decorations for the food manufacturing, foodservice and retail home baking sectors, as well as international markets.
CSM Bakery Solutions and 3D Systems Corporation are joining forces to develop a range of 3D printers for the food industry to create designs with ingredients including sugar.
Earlier this week, I visited the Speciality & Fine Food Fair at Olympia, London, which was a treat for all the senses. I’d heard good things about the show, but with it being my first time, I was keen to speak to exhibitors about their new product developments.
Roha Group has acquired Italian dry ingredients producer New Foods Industry, marking the company’s entry into dehydrated foods and vegetables.
Equipment: Bakery technology Ingredients: Gelling agents Packaging: Printing and branding Product focus: Artisan products Show issue: PPMA; Speciality & Fine Food Fair.
Preserving the natural structure of plant-based foods can help regulate the amount of fat absorbed by the body, according to a new study.
I’ll keep my blog short and sweet this week as we’re sending the September issue of Confectionery Production to press.