Confectionery

A report in American Chemical Society's Synthetic Biology describes a way to prepare large quantities of stevia using yeast, which would cut out the...

Ingredion’s N-Dulge 320 starch is a starch-based texturizer for mochi products. "Other than creating the varieties of mochi texture that keep consumers excited, manufacturers often...

The Barry Callebaut Group has launched a personalized 3D printed chocolate at scale, through its global decoration brand Mona Lisa. Mona Lisa is the first...

Südzucker has completed 18-month long construction of a wheat starch factory at its combined site in Zeitz, Sachsen-Anhalt, Germany. The plant will be commissioned after...

The Barry Callebaut Group invests US$20 million in its American Canyon factory in California, US after completing a first wave in March 2016. The...

Cargill releases the Satiagel ADG 0220 Seabrid using a type of carrageenan extract. Derived wholly from cultivated seaweed via a new technology, Seabrid carrageenan...

A US-based pizza producer had been purchasing solid, endless, stainless steel metal conveyor belts from Belt Technologies. However, the belts were breaking and warping when...

The trend towards vegetarian and vegan products is unabated. In Germany, 7.8 million people are vegetarians and around one million people are vegan, according to...

The Barry Callebaut Group has switched the production of two of its most popular fillings for bakery and confectionery products from Roundtable on Sustainable...

Cargill introduces C*Clearset 35426 as a texturizing solution for European confectionery manufacturers to achieve optimal texture and transparency while reducing drying time by up...