These are all the posts that have been tagged with ingredients.
Shareholders at natural ingredients and bioscience group Corbion have approved the reappointment of chief financial officer Eddy van Rhede van der Kloot for a second term of office.
The Brazilian confectionery, snacks and biscuits industry has participated in this year’s Sweets and Snacks Expo in the US with a renewed range of products.
A growing trend for sweet praline nuts and seeds being used within UK confectionery has been highlighted by inclusions business Pecan Deluxe Candy.
Natural ingredients and bioscience business Chr. Hansen has appointed Klaus Bjerrum as executive vice president of its global natural colours division.
The German Initiative on Sustainable Cocoa (Gisco), has backed the World Cocoa Conference’s core message calling for urgent action on delivering a living wage for farmers in the sector.
Equipment: Sorting and inspection Ingredients: Oils and fats; gum Packaging: Turnkey packaging solutions Product focus: Healthy confectionery Show review: Anuga FoodTec.
Following the implementation of the Sugar Tax this month, natural flavour creator Omega Ingredients is celebrating a successful year for its 100% natural sugar alternative, ΩMegaSweet and launching its next generation formulation, ΩMegaSweet Extra.
Mondelēz International has confirmed its Milka chocolate brand will join the company’s cocoa sourcing programme, as part of an ongoing target of sourcing all of its cocoa sustainably.
The Bühler group has invested in its new its cocoa application lab in Jakarta, Indonesia, to offer customers process trials from cocoa bean to chocolate bar.
Global ingredients business Chr Hansen has reported revenues of €518 million for the first half of 2017/18, up 3% year-on-year.
As with all sectors of industry, financial results seasons appear to come around at an extremely rapid rate.
Swiss-based Barry Callebaut has reported an increase in net profit for the first six months of the 2017/2018 financial year, up 21.7% to CHF 173 million (€145.9m).
AACC International (AACCI) has accepted Campden BRI’s “Use of C-Cell to Measure Cell Structure of Baked Goods” as an Approved Method.
Equipment: Cocoa processing Ingredients: Dairy ingredients; emulsifiers Packaging: Sustainability Product focus: Aerated confectionery Show issue: World Cocoa Conference (22-25 April).