Candy Ingredients - Articles - Page 85 | Snack Food & Wholesale Bakery

Multi-functional uses continue to expand

Aside from using starches for operational benefits, candy technologists see opportunities by addressing market niches.

Alyse Thompson-Richards

August 21, 2012

If creating candy is like juggling, then for many confectioners, starches are like a third hand.

Choice chocolate from the Aloha State

Dylan Butterbaugh’s Manoa Chocolate offers premium, sustainable sweets

Alyse Thompson-Richards

August 21, 2012

Known for its golden pineapples, white sand beaches and righteous surfing, Hawaii can now — thanks to Dylan Butterbaugh — add fine chocolate to its “reasons to visit” list.

Chocolate Festival coming to Chicago

Event to feature dual trade and consumer shows

Crystal Lindell

August 15, 2012

The Chicago Chocolate Festival, a new dual consumer and trade-show event dedicated entirely to the chocolate industry, is slated for Nov. 16-18 at the city’s Navy Pier.

Fruit juice could halve fat in chocolate

Research shows ingredient doesn’t change chocolate’s texture

Crystal Lindell

August 15, 2012

University of Warwick chemists in Coventry, UK used tiny droplets of orange and cranberry juice to replace the cocoa butter and milk fats that go into chocolate bars.

Blommer hires new R&D tech

Julianne Taylor takes on role

Crystal Lindell

August 15, 2012

Julianne Taylor has been hired as Blommer Chocolate Co.’s new research and development technologist.

Suit claims Nature Valley isn’t natural

CSPI points to use of HFCS, other ingredients in complaint

Crystal Lindell

August 1, 2012

With a name like Nature Valley, it has to be natural, right? Well, what does “natural” mean exactly?

Almonds

Almonds exceeding expectations

USDA predicts record 2012 California almond yield

Alyse Thompson-Richards

July 25, 2012

Warm weather, limited crop damage and minimal disease and insect pressure could mean a record harvest for California almond growers in 2012.

‘Can you believe it’s not (cocoa) butter?’

Kawther Albader

July 20, 2012

Cocoa butter — a smooth, rich, dark brown paste that results from crushing delicate cocoa beans.

Rainbow of controversy?

Food colors at forefront of debate, insects create hidden allergens

Kawther Albader

June 14, 2012

M&M’sand Smarties would be virtually unrecognizable without it, and sans this one tiny aspect of candy, you wouldn’t be able to tell what flavor gummy bear or jelly bean you just popped into your mouth.