These are all the posts that have been tagged with sugar.
Collaboration and innovation – those are the two key aims for Food Matters Live, which I attended yesterday to discover the latest trends in the industry and see new launches that have been developed to meet these trends.
After a busy few months of travelling for various international trade shows, conferences and factory visits, it has got me thinking about upcoming events, including ProSweets Cologne and ISM.
As the industry continues to push for sugar reduction and reformulation of much loved confectionery products, a change in the recipe of hazelnut-chocolate spread Nutella has caused uproar among consumers.
As part of its commitment to educate the public about food science and technology, the Institute of Food Science & Technology (IFST) has launched what will become a series of Food Science Fact Sheets providing information on key food science topics.
Food Ingredients Europe will once again take place in Frankfurt, Germany, from 28-30 November, with its focus this year on natural colours and flavours.
Automation, clean label and protective packaging are just some of the key trends being discussed at Gulfood Manufacturing, which is taking place at the Dubai World Trade Centre this week.
Emulsifier business Palsgaard has developed what it claims is the world’s first palm-free, powdered emulsifier for industrial cakes.
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.
Confectionery giant Ferrero Group is to acquire Ferrara Candy Company, which claims to be the third largest US non-chocolate confectionery company.
Mentos has become the first confectionery brand in North America to use Velcro Companies’ Press-Lok closure system.
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.