A new texturising solution is set to enable European confectionery manufacturers to achieve optimal texture and transparency, while reducing wine gum production time by up to 50%.
Rousselot, a gelatin and collagen peptide ingredients provider, has appointed Sandor Noordermeet as vice president, global sales and marketing. Noordermeer is charged with growing Rousselot’s global business and innovation while ensuring a high quality service. Mr Noordermeer joins Rousselot from Banner Pharmacaps Europe, where he was executive director and general manager. He has worked in […]
Rousselot, a gelatin and collagen peptides producer, will be showcasing its portfolio of functional food ingredients at this years’ Food Ingredients China (FIC) in Shanghai, 25-27 March 2014. The company will showcase its line of gelatine-based solutions in addition to the latest research in support of its innovative Peptan collagen peptides range. Both ranges will […]
Kitty So, Alan Osborn, Lee Adendorf, Wang Fangqing and Keith Nuthall report on innovations in the mixing technology.
Edible coatings manufacturer Mantrose-Haeuser has expanded its proprietary line of high performance polishes, palm oil free polishes and anti-sticking agents for the confectionery industry. Included in the new portfolio of coating products are the palm oil free polishes Certicoat 85, Certicoat 40 and Crystalac S. According to Stephen Santos, Mantrose-Haeuser’s VP of research & development: […]
Edible coatings manufacturer Mantrose-Haeuser has extended its proprietary line of palm oil free polishes and glazing agents (release agents) for the confectionery industry. According to Stephen Santos, Mantrose-Haeuser’s vice president of research and development: “There is growing awareness among consumers of the environmental impact of standard palm oil cultivation and Mantrose-Haeuser is dedicated to providing […]