Candy Ingredients - Articles - Page 74 | Snack Food & Wholesale Bakery

Symrise completes $3.75 million renovation of office, laboratory space

Storage units provide easy access to 40,000 ingredient bottles.

September 27, 2016

Symrise, the world’s third largest supplier of flavorings and fragrances, has a newly renovated office and laboratory space in New York City.

Barry Callebaut to acquire Mondelez chocolate production facility, produce certain Mondelez products

Mondelez to make $65M investment in a global R&D, quality network.

September 23, 2016

Barry Callebaut will acquire the Halle, Belgium, chocolate production facility belonging to Mondelez to expand its production capabilities. The two companies will enter into a long-term agreement for the supply of an additional 30,000 tonnes of liquid chocolate per year.

FDA's Added sugars labeling leads to added complexities

Scientists waffle on whether added sugars are really any different.

Bernie Pacyniak

July 26, 2016

During recent years, sugar has been taken to task, demonized by some, definitely discouraged by many.

8 new flavor trends for candy and snacks

A look at all the most excitng flavors breaking new ground for product developers in the confectionery and snack segments.

Curtis Vreeland

July 25, 2016

Hotter, bolder, bitterer are some of the trending flavor characteristics seen in newly launched confectionery and snack products

Healthy Inclusions

Healthy snacks spurs growth of healthy inclusions

As demand for healthy snacking grows, so does desire to create sweets with healthier nutrition profiles.

Abigail Watt

July 25, 2016

The comforting sweetness of confectionery and the benefits of healthy ingredients aren't mutually exclusive.

What Pepsi’s aspartame issues reveal about sugar substitutes

The soda company brings back a diet version made with aspartame, after consumers reject sucralose formula.

Crystal Lindell

July 6, 2016

In case you wondering why all of our food isn’t just made with zero-calorie sugar substitutes, Pepsi’s latest issues with aspartame makes it pretty clear — fake sugar is really hard to do well.

Salpa chocolate fields Crystal Lindell Ecuador

How Salpa’s cocoa fields in Ecuador gave me perspective

Jean-Paul Burrus, ceo of the French company, hosts me for the trip of a lifetime.

Crystal Lindell

June 15, 2016

All of your little stresses vanish among the sun and the trees, and your mind can’t help but focus entirely on what’s right in front of you — little pods of future chocolate bars.

Hershey expands ‘Learn to Grow’ program to Belize sugar industry

Candy company also launches new Sustainable Sugar Sourcing Policy.

Crystal Lindell

May 11, 2016

The Hershey Co. announced today a new partnership with the Sugar Industry Research and Development Institute (SIRDI) to expand its Hershey Learn to Grow sustainable farming program to sugar suppliers in northern Belize.

Capol develops organic confectionery coatings

Coatings supplier launches acacia-based coatings and polishes, and sunflower-oil-based anti-sticking agents.

Crystal Lindell

April 20, 2016

Capol — a leader in the development of sustainable coatings and glazes for the confectionery industry — is introducing two new organic products.

Cacao Barry USA names Executive Pastry Chef Cédric Barberet as newest Ambassador

Owner of Barberet Bistro and Bakery created Donald Trump’s wedding cake.

March 30, 2016

In 2002, Barberet was the Executive Pastry Chef at the Mar-A-Lago Club, the membership-only club in Palm Beach, Fla. owned by Donald Trump.

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Symrise completes $3.75 million renovation of office, laboratory space

Barry Callebaut to acquire Mondelez chocolate production facility, produce certain Mondelez products

FDA's Added sugars labeling leads to added complexities

8 new flavor trends for candy and snacks

Healthy snacks spurs growth of healthy inclusions

What Pepsi’s aspartame issues reveal about sugar substitutes

How Salpa’s cocoa fields in Ecuador gave me perspective

Hershey expands ‘Learn to Grow’ program to Belize sugar industry

Capol develops organic confectionery coatings

Cacao Barry USA names Executive Pastry Chef Cédric Barberet as newest Ambassador

Snack on the latest trends, news, and developments!

Stay in the know with Snack Food & Wholesale Bakery, the premier source of information for snack, bakery, and confectionery professionals.

Candy Ingredients RSS

Snack on the latest trends, news, and developments!

Stay in the know with Snack Food & Wholesale Bakery, the premier source of information for snack, bakery, and confectionery professionals.

Candy Ingredients
RSS