caramel
Cookie dough on trend
On the back of the latest ice cream flavour innovations inspired by cafes, gelaterias and chilled desserts, cookie dough is the ice cream ingredient to watch this year in terms of driving demand – according to inclusions specialist Pecan Deluxe Candy (Europe). Café inspired flavours have increasingly appeared in both tub and hand held ice […]
Egg shaped
With Easter just around the corner, my thoughts have turned, naturally, to eggs. Like lots of products that were once seasonally exclusive, certain egg-shaped confections are now popular and therefore available all year round.
Natural blueberry flavour
Dawn Foods has launched Blueberry Compound, a new concentrated all natural fruit flavour paste that can be used to add the subtle taste of blueberry and an attractive hue to frostings and filling creams in cakes and desserts, as well as ice creams, mousses and even milk shakes. The new Blueberry Compound joins Dawn’s existing […]
March 2015
Equipment: Aeration Ingredients: Chewing gum ingredients Packaging: Packaging materials Product focus: Fudge, toffee, caramel Review: ISM Show previews: Anuga FoodTec (24-27 March)
Full steam ahead
The production of confectionery that requires heating started using a saucepan on a stove. However, very few confectionery products are now cooked using direct heat.
Caramelised nuts range
La Morella nuts, the nut specialist acquired by the Barry Callebaut Group in 2012, is introducing a new range of high quality caramelised nuts for the food industry in Europe. The new sablages are the result of a continuous effort by the team of specialists at la Morella nuts to add new and exciting products […]
Chocolate flavour sensations
Pecan Deluxe Candy (Europe) Ltd has launched a new selection of flavoured centred chocolate cups and shapes – perfect inclusions and decorative pieces for creating enchanting and indulgent desserts, cakes and baked goods. The inclusion specialist’s cola and raspberry chocolate cups, which are ideal for ice cream and almost any other inclusion application, have been […]
Choc-a-like range expands
Barry Callebaut is extending its Choc-a-like range, a selection of compounds for professional bakers, ice cream manufacturers and chocolatiers. The Choc-a-like products aim to allow chocolate professionals to put their creative ideas into practice while increasing workability and minimising production costs. Chocolate can be difficult to work with, but the Choc-a-like compounds aim to offer […]
Food safety, Ingredients, New products, Processing, Regulatory
Natural brown colourings
Sensient Food Colours Europe has launched a range of colours to be used as a natural alternative to traditional caramel colours. The natural brown colourings include plant-based products that are available as colouring foodstuffs complying with the new EU guidance notes on colouring food. “One of the biggest challenges has been to produce rich natural […]
Food safety, Ingredients, New products, Processing, Regulatory
Air supply
Food and confectionery industry consultant Graham Godfrey considers the most important aspects of the various methods of aeration.
March 2014
Product Focus: Fudge, toffee, caramel Equipment: Cocoa processing Ingredients: Cocoa Packaging: Packaging materials Show report: ISM
In the mix
Kitty So, Alan Osborn, Lee Adendorf, Wang Fangqing and Keith Nuthall report on innovations in the mixing technology.
Good taste
Jonathan Thomas, principal market analyst at Leatherhead Food Research, discusses the role of flavours in confectionery and snacks.
British chocolates rebranded
Premium British chocolatier House of Dorchester has announced a complete rebrand of its extensive portfolio of premium chocolates. The rebrand, which comprises fresh new contemporary packaging designs together with some new product lines, will be featured in the company’s retail brochure published in October 2013 with shipment of the revised branding effective from 1 January […]