Confectionery

Designing confectionery products including hard candy, lozenges, mints, gum, chocolate, gummies, toffee, caramel, fondant, jellies and taffy, and their market trends, technology, ingredients (i.e., confectionery fat and compound coating; sugar, syrups and other sweeteners; fillings and flavoring,), formulation, and technology and processing, such as tableting, conching, tempering and crystallization.

Cargill Invests €$20M to Upgrade German Chocolate, Cocoa Facilities

Cargill is investing nearly €20 million in its newly acquired cocoa and chocolate facilities in Berlin to upgrade. The investment will enhance Cargill’s leading position in Germany, the largest chocolate market in Europe, and create two state-of-the-art cocoa and chocolate ...More
Yesterday
Posted in News, Bakery / Cereal
DuPont Sets Goals to Curb World Hunger

In an effort to curb world hunger, DuPont announced new food security goals that address innovation, education and rural community development that will be tracked along with the company’s current sustainability goals. DuPont has set a 2020 goal for completion of the new ...More
February 6, 2012
Posted in News, Bakery / Cereal
Industry Ask Feds to Reject New Food Taxes, Fees

Leading food industry groups are asking the Obama Administration to develop a fiscal year 2013 budget request that fully funds U.S. Food and Drug Administration (FDA) food-safety programs without implementing new food taxes or fees. ...More
February 1, 2012
Posted in News, Bakery / Cereal
Use of Floral Flavors is Blooming

The quest for healthy, natural foods and beverages has boosted demand for floral-based ingredients and flavors. ...More
January 26, 2012
Posted in News, Bakery / Cereal, Flavor
Nothing Says 'Love' Like a Chocolate Roach

Give the gift of cockroaches this Valentine's Day. ...More
January 25, 2012
Posted in News
Sweet Science of Ice Cream Inclusions

Using inclusions to add color, flavor and texture to ice cream. ...More
January 20, 2012
Posted in Articles, Bakery / Cereal, Flavor
Jungbunzlauer Begins Lactic Acid Production

Jungbunzlauer has began production and supply of high-quality L(+)-lactic acid and salts at its new plant in Marckolsheim, France, where the company also produces gluconates and the sweetener ERYLITE®. ...More
January 19, 2012
Posted in News, Bakery / Cereal, Dressing / Marinades, Flavor
Vegetable-Based Colors

The term “natural color" is commonly used by both consumers and industry, when in fact there is no legal definition for "natural" color. ...More
January 18, 2012
Posted in Articles, Bakery / Cereal, Colors
Frutarom Acquires 56% of Slovenian Flavor Company Etol

Frutarom Industries Ltd. has acquired 56% of the share capital of Slovenian flavors manufacturer Etol d.d. ("Etol") for $24.90 million. In the coming weeks, Frutarom intends to submit a takeover bid in the Slovenian stock market for the purchase of the remaining ...More
January 17, 2012
Posted in News, Bakery / Cereal, Flavor
Report: Private Label Sector Continues to Thrive

Over the past 20 years, private-label food products have grown steadily in sales and often directly compete for market share with national brands, which results in lower prices and increased product choices for consumers, according to a new report released by USDA’s ...More
January 9, 2012
Posted in News, Bakery / Cereal