Milk fat can help eliminate choc fat bloom, claims study
Replacing some of the cocoa butter with milk fat can control fat bloom in chocolate, according to new research from Canada.
Archives for November 26, 2009
Clean label demand behind new fruit line for choc makers
Chocolate processors can boost their clean label and meet good for you indulgence trends with a new fresh fruit based ingredient range that is free from artificial additives, allergens and sugar and has a long shelf life, claims the Dutch supplier.
Distributor plays up fruits’ technical power
A newly-formed distributor is offering a slate of fruit and nut ingredients that could provide technical functions in food applications to replace artificial additives or sweeteners.
Consumers want better GM labelling: Report
Consumers think that current labelling regulation for genetically modified (GM) foods is inadequate, according to a new report from the UK’s Food Standards Agency (FSA).
New CEO for Gelita next year
Gelita has announced the appointment of Dr Franz Josef Konert as its new CEO as of the start of 2010.
Business opportunities in sustainable ingredients
Developing a sustainability strategy makes sense for food ingredients companies to ensure security of supply, to leverage brand opportunity in innovations, and to realise returns on investment in agriculture, says an Oxfam expert.
Treatt rolls out six savoury top notes
UK-based flavour and fragrance ingredients company Treatt has developed six new synthetic nature identical top notes, primarily for use in savoury flavours.