Sugar-free confectionery
01 June, 2008When consumers were asked at the point of sale why they buy sugar-free lollies, health at 77% and taste at 67% were the main reasons by far. This demonstrates that sugar-free confectioneries have a convincing profile in terms of both nutrition and taste and as such offer the opportunity to align indulgence with a health lifestyle.
Confectionary expansion
01 June, 2008Baker Perkins has introduced a range of processes, equipment and end products, incorporating natural elements such as fruit, which enable confectionary, snack and cereal companies to produce health and indulgence ranges alongside traditional products.
Slow-release flavours for confectionery
01 June, 2008LycoRed has launched a line of slow-release ingredients that may help confectioners retain taste for longer. Chewing gum and chewy lollies ordinarily maintain their good taste for less than 5 mins. LycoRed’s slow-release technologies prolong flavour release, improving the marketability of gums and lollies.
Cocoa bean winnower
01 June, 2008In cocoa and chocolate manufacture, the dehulling of cocoa beans and preventing nib loss is an important step in order to ensure maximum yield. An optimally functioning dehulling plant ensures clean separation of the nibs and shell.
ConBiz 2006 to focus on leadership issues
29 August, 2006Creative leadership for confectioners is the theme for ConBiz 2006, the annual business forum of the Confectionery Manufacturers of Australasia (CMA).
ConFectioNZ 2006 : Anticipating trends and delivering solutions for the confectionery industry
24 February, 2006ConFectioNZ 2006, the Confectionery Manufacturers of Australasia's (CMA) annual New Zealand conference, will be held at the Wairakei Resort, Taupo on 10 and 11 March 2006.
Confectionery forum
28 July, 2005The confectionery industry's annual convention, hosted by the Confectionery Manufacturers of Australasia (CMA) will take on a new identity this year as it takes on a new role in the mix of CMA events. The annual convention that has been known as ConSnack since 1998 will be formally rebranded as ConBiz and will provide a more focused forum for senior management and industry leaders in the Australasian confectionery industry.
Safety in chocolate
06 July, 2005Like many companies today, Crest Chocolates must adhere to the strict safety policies and guidelines outlined in the Workplace Health and Safety Act 1995 and Australian Standard AS 4024.1-1996
Solution to sugar bloom
01 March, 2005UK-based freezing specialist Asymptote has discovered a technique to prevent sugar bloom from spoiling food products.
Cholesterol-lowering hot-fudge sundae
20 February, 2005Tim Carr, a University of Nebraska-Lincoln nutrition scientist, has developed a compound that packs more cholesterol-lowering power than similar commercially available plant-based food additives and should be easier to incorporate into foods.
Confectionery cooker
17 January, 2005APV Baker's Microfilm confectionery cooker has been upgraded to provide more production flexibility and ease of operation. The cookers are for sugar and sugar-free high boiled and hard candies, including those with the addition of milk and cream.
New research for 'next-generation' snack foods
01 October, 2004Next-generation snack foods with taste appeal and specific health benefits are the first target of a new $18.4 million six-year research program.
