These are all the posts that have been tagged with ingredients.
Packaged food continues to look to Asia Pacific and the Middle East and Africa for global growth, new research shows.
Gelita, Winkler und Dünnebier Süßwarenmaschinen (WDS) and Hänsel Processing have joined forces to develop a novel processing method for fortified gelatin gummies.
In keeping with its all-natural, vegetarian range, Orchard Valley Foods Group has announced the launch of its vegetarian and vegan-friendly marshmallows.
Emulsifier business Palsgaard has developed what it claims is the world’s first palm-free, powdered emulsifier for industrial cakes.
Equipment: Cocoa processing Ingredients: Flavours and colours Packaging: Labelling and coding Product focus: Bakery products Show issue: Food ingredients Europe
With the Expo FoodTec Pavilion and its new Content Hub, this year’s Food ingredients Europe is set to offer a vast range of packaging, machinery, processing and consultancy services.
Ingredients specialist Thew Arnott has launched Ceromag, an extract of liquorice root powder which can be used to intensify and enhance existing sweetness in various products, including reduced sugar confectionery.
My blog comes to you this week from the Netherlands, where I’m on a two-day trip visiting various ingredients and equipment manufacturers.
Roha has strengthened its presence in Canada by acquiring the food colours business of Cambrian Solutions.
Inclusions specialist Pecan Deluxe Candy (Europe) is helping to meet consumer demand for salted caramel, with the launch of two new additions to its fudge range.
Capol, a specialist manufacturer of glazes and anti-sticking agents for the confectionery industry, is expanding its portfolio by acquiring Canada-based Colarôme.
Research institute Campden BRI is inviting companies to join research into the evaluation of viable routes for sugar and fat reduction in chocolate and related products.
The confectionery industry is once again uniting in the battle towards sugar and fat reduction, this time with the launch of a research group dubbed the ‘chocolate and confectionery club.
Kerry Taste & Nutrition has developed TasteSense, a natural flavouring solution, which is said to build back the sweetness that is lost when sugar is reduced in a product.