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Rousselot develops sugar-free confectionery

Rousselot

The leading global producer of gelatin and collagen peptides, Rousselot, has reportedly developed a successful new application concept to produce sugar-free confectionery. Its ‘SiMOGel’ allows confectionery manufacturers to ‘create clean label,’ great tasting fortified confectionery’ with gelatin’s unique elastic and short texture in the hygienic conditions of a starchless environment. The latest innovation by Rousselot…

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Haribo to create 50 UK jobs as turnover passes £180m

Haribo

The UK arm of sweet manufacturing giant Haribo is set to increase production at its West Yorkshire facility, creating 50 jobs. The company has reported an increase in turnover to more than £180m in its latest financial results. Based in Pontefract, Dunhills (Pontefract) makes, distributes and sells products under the Haribo and Maoam brands. The…

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Patisserie Valerie launches new menu and reveals new patisseries range

Patisserie Valerie

Confectionery café chain, Patisserie Valerie, has announced the launch of its new summer menu and has revealed its redesigned range of classic patisserie and gateaux which are now available from its patisseries nationwide. These exciting launches are the first steps in the redevelopment of the much-loved brand as the business re-focusses on quality ingredients, creative…

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Brazilian peanut exporters consolidate their presence in Europe

Brazilian peanut exporters

Closed sales and export projections for the next 12 months as a result of Brazilian participation at Snackex exceed US$34 million. Brazilian companies exporting peanuts are celebrating the results obtained at Snackex, an international fair organized by the European Snacks Association (ESA) in Barcelona, on June 27 and 28. The amount of US$7.45 million were…

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Nestlé wraps Yes! snack bars in recyclable paper

Nestlé

Nestlé is taking a ground-breaking step in its commitment to the environment with the launch of its Yes! snack bars in a new recyclable paper wrapper. The company claims this is the first time a confectionery bar has been packaged in paper using a high-speed flow wrap technology. This launch, Nestlé officials proclaimed, has unlocked…

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Cooking up a storm with baked ingredients

Pecan Deluxe Candy

The popularity of veganism and experimental plant-based foods may be stealing all the headlines this year but leading food tailor Pecan Deluxe Candy believes that there is an exciting new trend emerging around cooking with baked goods, such as cake & cookie pieces. Recent industry reports put UK growth for bread and bakery goods, including cakes, rolls, pastries,…

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Palsgaard achieves total carbon-neutral production

Palsgaard

Palsgaard has reached its goal of total carbon-neutral production two years early, describing the achievement as a milestone for the whole ingredients industry. The Danish company, known as the inventor of the modern plant-based food emulsifier, has a long history of social and environmental responsibility. In 2010, it set itself the goal of completely carbon-neutral production…

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New Chocolate Summit addresses the emerging trends shaping the future

Chocolate Summit

As many as 80% of chocolate consumers globally would like to try non-dairy ‘milk’ chocolate – 31% consider a ‘high protein’ claim to be important when buying chocolate, and 40% admit that they eat sweet chocolate & nut spreads with a spoon – straight from the jar. These are just a few of the findings…

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