Confectionery

In a traditional chocolate bar, sugar accounts for around half the product. Pic: GettyImages

Sugar reduction/reformulation special edition

Replacing sugar in confectionery is ‘incredibly hard’

By Anthony Myers

Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.

Air is linked with improving 3d products which is advancing manufacturers’ efforts to retexturize foods. Image: Getty: Marina_Skoropadskaya

The biggest ingredient of future food: air?

By Oliver Morrison

Rising commodity prices put an onus on food and beverage manufacturers to exploit the opportunities presented by air as an ingredient in products, believes ‘food futurologist’ Dr Morgaine Gaye.

Image: getty/Prostock-Studio

Robots ‘ready to extend reach’ in food industry

By Oliver Morrison

There’s a strong case for the future growth of robots in food production in Europe, believes Dutch bank ING, as companies look to boost competitiveness, improve product quality and respond to rising labour costs.

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