Syndeo Gelling can be used to substitute gelatin or other gelling agents.
January 17, 2023
Syndeo Gelling, the texture agent developed by Alland & Robert, provides a plant-based solution for manufacturers of confectionery, jellies, and marshmallows.
Gelatin technology would eliminate need for starch-based gummy production.
December 8, 2022
The U.S. Patent and Trademark Office has received U.S. Patent No. 11,490,634, securing Rousselot’s intellectual property for SiMoGel, a gelatin technology that eliminates the need for starch-based gummy production.
The new name—part of a rebranding campaign—mirrors the company’s expanding fulfilment capabilities and logistics for a nationwide line-up of customers.
Ingredient offers full sugar-like taste experience.
November 17, 2022
Through a strategic partnership distribution agreement with a leading supplier of erythritol, this addition expands Tate & Lyle's ability to help customers deliver on consumer demand for healthier sugar- and calorie-reduced products.
EU approves ingredients made through bioconversion.
November 2, 2022
PureCircle will offer three ingredients from bioconversion — Reb D, Reb M and Reb AM — as well as its portfolio of stevia sweeteners and flavor modifiers to food and beverage manufacturers across the European Union.
Company launches dark, milk chocolate with only two or three ingredients.
October 27, 2022
The Swiss manufacturer has introduced two products developed under the Cocoa Cultivation & Craft principle, which aims to coax out the nuances of flavor during the cultivation, fermentation and roasting processes.
Ontario company embarks on $160M capacity expansion project.
October 26, 2022
The commissioning and start-up of Bartek's new Maleic Anhydride Reactor system will add 22,000 metric tons of capacity to its existing three maleic anhydride reactors.