gelatin
Solution to reduce wine gum production time by 50%
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%.
Allergen free turmeric gummy to debut
Israeli dietary supplement business Anlit, part of the Maabarot Products, is to launch an allergen free turmeric gummy for consumers seeking curcumin supplement alternatives.
MOGUL technology
From gummy bears to sugar crusted pralines, Confectionery Production explores the manufacturing process for jellies and gums.
Health and nutrition
With a clear focus on protein and gelatin free concepts, Health Ingredients Europe (HiE) provided manufacturers with plenty of food for thought. Katie Smith reports.
Business news, Cocoa & chocolate, Food safety, Processing, Regulatory
Tic Gums to enhance traceability with guar gum
Tic Gums is to launch a new guar gum that has been developed to enhance traceability from sourcing to processing this month.
What’s cooking in gelled confectionery?
When choosing the right gelling agents for confectionery products, a number of key factors have to be taken into consideration. Dirk De Cooman and Cindy Dekeyser investigate.
Ingredients, New products, Packaging, Regulatory, Sustainability
Canadian approval for sugar coating technology
Corbion has revealed that its coated malic acid has received approval for use in sugar confectionery products in Canada.
Third day’s a charm
There is still plenty of innovation to discover on the penultimate day of ProSweets and ISM, the two-in-one show currently taking place in Cologne, Germany.
Rousselot supports customer innovation
As part of its global commitment to supporting customer innovation around the world, Rousselot recently hosted three innovation days in Europe, South East Asia and China.
Global sales and marketing VP
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 […]
Benefits of gelatin and collagen peptides
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 […]
In the mix
Kitty So, Alan Osborn, Lee Adendorf, Wang Fangqing and Keith Nuthall report on innovations in the mixing technology.
Edible coatings range grows
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: […]
Palm oil free coatings range
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 […]