Processing - Articles - Page 15 | Snack Food & Wholesale Bakery

Sugar-free trends: Reducing sugar, expanding the category

Flat sales suggest there's room for innovation in sugar-free category.

February 24, 2017

Long heralded as a way to reduce overall sugar intake without cutting indulgences altogether, sugar-free confections give consumers a way to have their sweets and eat them, too.

ProSweets now an annual affair

International supplier fair will be annually staged parallel to ISM.

February 24, 2017

The decision represents an evolution of ProSweets since its inception in 2006.

Interpack 2017 to offer the total package

Exhibitors from 60 countries will offer a complete overview of the market.

February 24, 2017

The show recorded the highest demand in its 55-year history, with exhibitors booking 20 percent more space than is available at the exhibition center.

Serving up a 'clean' sweet

With the interest in sugar-free sweeteners on the rise, the industry works to meet consumers' needs

Olivia Zyszczynski

February 17, 2017

Consumers have become more concerned about their sugar consumption, and, as a result, focus on sugar reduction and clean labels will likely continue.

Chocolate Chocolate Chocolate sees 'undeni-abel growth'

St. Louis chocolate company expands private-label, contract manufacturing businesses since moving to new facility in 2012.

Alyse Thompson

February 17, 2017

Sales at Chocolate Chocolate Chocolate have exploded, particularly since moving to a facility on The Hill, an Italian neighborhood on the city's southwest side.

Corbion sells Breddo-Likwifier division to EnSight Solutions

Food Ingredient and lactic acid supplier divests equipment division.

Bernie Pacyniak

December 14, 2016

Lenexa, Kan.-based Corbion sold its Breddo-Likwifier division to Ensight Solutions LLC, a wholly-owned subsidiary of AmProd Holdings LLC based in Strafford, Mo., last Friday, a move which will enable greater focus on high value-added food ingredients.

Rock of ages: Richardson Brands carves out nostalgic niche as rock candy manufacturer

Richardson poised to take advantage of production capacity through branded, contract manufacturing, private label segments.

Bernie Pacyniak

December 9, 2016

For something that's so simple and pure, producing rocky isn't, but Richardson Brands is doing it.

Special Report: New product development making manufacturers invest

Candy Industry's Ingredient & Equipment Trends survey reveals increased activity in new product launches, equipment investments.

Bernie Pacyniak

December 9, 2016

There's nothing dismal about Candy Industry's Confectionery Ingredient & Equipment survey. Respondents representing a broad cross-section of the industry are looking to make equipment purchases during the next three years.

Lake Champlain Chocolates achieves SQF certification

Second-generation leadership uses third-party certification, assuring safe food practices.

Olivia Zyszczynski

November 18, 2016

Lake Champlain Chocolates, a Vermont-based artisan chocolatier, has earned a Safe Quality Food (SQF) Level 2 Certification, meaning it has met requirements for one of the food industry’s leading food safety and quality designations.

Rising cocoa demand prompts turn to cocoa butter alternatives

Compounds made with replacements for cocoa butter, uses not dictated by Chocolate Standard of Identity.

Abigail Watt

October 19, 2016

When it comes to candy, versatility is a big bonus. That's one of the reasons compound coatings can be popular -- they can be used in a variety of application forms.

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Sugar-free trends: Reducing sugar, expanding the category

ProSweets now an annual affair

Interpack 2017 to offer the total package

Serving up a 'clean' sweet

Chocolate Chocolate Chocolate sees 'undeni-abel growth'

Corbion sells Breddo-Likwifier division to EnSight Solutions

Rock of ages: Richardson Brands carves out nostalgic niche as rock candy manufacturer

Special Report: New product development making manufacturers invest

Lake Champlain Chocolates achieves SQF certification

Rising cocoa demand prompts turn to cocoa butter alternatives

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