Confectionery

The quality of Belgium's famous chocolate largely depends on the crystals that form during the hardening of the chocolate. Researchers from KU Leuven, Belgium,...

Spirulina is now approved in the US for use in a wider range of applications for food and beverage as a naturally derived blue...

AAK releases COBAOPure, a cocoa butter that delivers improved bloom-retarding effects in applications including milk and dark chocolate tablets, coated and filled products, and...

Nestlé is evaluating the future of its US confectionery business, including a potential sale. The review covers the US market only and is expected to be completed by...

In light of evolving wellness agendas and shifting consumer attitudes towards personal health, considering the wellbeing impact of their products is essential to target...

Tate & Lyle celebrates its 40th anniversary of the discovery of sucralose in 1976. It is also 16 years since its sucralose production facility in...

DKSH has bought 51% stake of Shanghai-based eSweets, which the latter employs 55 specialists, primarily in marketing and sales related functions. DKSH has the...

Creative recipes and the use of sweet and sticky substances challenges food processors to ensure their conveyor belts remain clean and efficient. Mold prevention on...

Tetra Pak today launches an ice cream filler for small to medium producers looking to lower operating costs with minimal investment. The machine can produce...

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