Candy Ingredients

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Latest data from GELITA, an international manufacturer of collagen peptides and tailored gelatins, indicate that it is on track to achieve its long-term carbon neutrality targets.

The company is targeting millennials and Gen Z through dairy-free, low-sugar, and environmentally-friendly chocolates.

Kerry's Tastesense Advanced range of solutions is aimed at transforming the low- and zero-sugar product market with an ability to deliver sweetness and full-bodied mouthfeel, as well as sustainability benefits.

Gummy and chewy candies offer a range of textural attributes, but new research from Cargill finds not every bite is equally pleasing to consumers.

Global chocolate manufacturer doubles down on the company’s Intense Indulgence offerings with the debut of the Ruby Baking Chip and an exclusive first taste of its upcoming innovation, 2nd Generation of Chocolate.

Food tech business will use funds to expand operations and accelerate its global commercial partnerships.

Bestevia Reb M expands sugar reduction solutions in the UK and is now available to food and beverage producers.

Using a cocoa butter substitute to create chocolate compounds can significantly reduce formulation costs for products such as confectionery bars, tablets, and bakery goods.

Uplift Taste Modification Technology is a solution for taste enhancement in gummies.

Ingredion has launched a five-part video series to help food and beverage manufacturers harness the potential of stevia sweeteners and functional build-back ingredients in sugar reduction formulations.