These are all the posts that have been tagged with nuts.
Kind has published the added sugar content in its product portfolio, claiming to be the first US snack brand to do so.
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.
Packaging specialist KM Packaging Services has launched a resealable film lid for snack products that can be opened and reclosed multiple times.
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.
With the UK voting to exit the European Union (EU) and England having been knocked out of the Euros, it’s a mixed atmosphere in the office this week.
UK based biotech company Lycotec has developed what it claims to be the world’s first longevity SIRT chocolate, which after ingestion provides a blood level of unmodified trans-Resveratrol, t-RSV, equal to its level after drinking red wine.
GoodMills Innovation has developed a functional ingredient that can be used as a non-allergenic nut ingredient in chocolate pralines, cereal and chocolate bars.
Confectionery brand Goupie has revealed that three of its flavoured chocolate products have gained gluten-free certification from test house Microsearch Laboratories.
British chocolate brand Elizabeth Shaw has been acquired by Polish confectionery business Colian Holding for £2.3 million ($3.3m).
Here is your weekly round-up of sweets and snacks news from our sister site, Sweets and Snacks World. If you have any new product launches you would like to be featured on the site, please contact firstname.lastname@example.org.
The 2016 Australian macadamia crop has been forecast at 46,750 tonnes in shell at 3.5% moisture, representing a 4% increase in production from 2015 reports the Australian Macadamia Society (AMS).
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