Candy Ingredients - Articles - Page 42 | Snack Food & Wholesale Bakery

FDA allows Barry Callebaut to market Ruby as chocolate in U.S. under temporary permit

Federal regulations allow manufacturers to market test foods that deviate from standard of identity.

November 25, 2019

Barry Callebaut has been granted a Temporary Marketing Permit by the U.S. Food and Drug Administration, clearing the way to market Ruby as chocolate in the United States.

Report: Demand for synthetic emulsifiers expected to decrease

Global Market Insights reports also says the result will be an increased demand for natural emulsifiers.

Crystal Lindell

November 21, 2019

The overall food emulsifier market from bakery and confectionery application is expected to observe significant gains of 5.5 percent by 2025.

Corbion offers non-PHO emulsifier solutions

Ensemble is re-engineered collection of Corbion's most popular PHO containing emulsifiers.

Crystal Lindell

November 20, 2019

While the new regulations may be good for consumers’ health, it means that manufacturers have had to change their recipes.

Fat replacement

New fat replacement Epogee avoids messy side effects

The product, made with plant-source oils, originally designed to replace cocoa butter in chocolate.

Crystal Lindell

November 20, 2019

Epogee is a new fat replacement that can lower the fat in food without causing the side effects commonly caused by products like Olestra, such as gastrointestinal issues.

Cannabis

NCA’s John Downs on cannabis: ‘Things are happening so fast’

President of the National Confectioners Association says cannabis is one of the largest disruptions to the food and beverage industry in modern day.

Crystal Lindell

November 20, 2019

Will CBD confections be on the show floor at the next Sweets and Snacks Expo?

Do consumers prefer reduced sugar over sweeteners?

Innova Market Insights shares research on sugar-related claims in new product launches.

Alyse Thompson

November 13, 2019

Innova Market Insights says sugar-related claims continue to grow, and they’re increasingly taking more prominent on-pack positions.

Majority stakeholder sells 10 percent of shares in Barry Callebaut

Company maintains 40.08 percent in Swiss chocolate company.

November 12, 2019

Jacobs Holding AG, majority stakeholder of Barry Callebaut AG, has sold 10.02 percent of its shares in the Swiss company with the goal of diversifying its investment portfolio and further supporting the Jacobs Foundation.

What is the plant-based Tara protein?

The leguminous plant produces pea-style pods containing seeds and can be used in food manufacturing.

Crystal Lindell

November 7, 2019

Tara gum or Peruvian carob, as it is known, is transformed into useable protein by finely grinding these seeds into powder, which can range from white to yellowish in color.

Researchers analyze relationship between particle size, mouthfeel of chocolate

Argonne National Laboratory uses ultra-small-angle X-ray scattering to view particle configuration.

Jared Sagoff

October 31, 2019

The characteristics that set haute chocolate apart can be seen at the microscale, thanks to recent research performed by researchers from the University of Guelph at the Advanced Photon Source, located at the U.S. Department of Energy’s Argonne National Laboratory.