Monthly Archives: May 2018

What’s the Difference Between Baking Soda and Baking Powder?

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They both help things rise, but there are a couple major differences Both baking soda and baking powder are crucial ingredients when it comes to cooking “quick rise” baked goods like pancakes and muffins, but they’re actually both quite different products. So what exactly is the difference between them? The way that baking soda and baking powder make foods rise… Read more »

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Removing added sugars in sweet baked foods

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Food manufacturers will have more reason to reduce added sugars in their products once the new Nutrition Facts Label becomes mandatory, and that’s especially true for makers of sweet baked foods. The Food and Drug Administration has mandated that a new Nutrition Facts Label include a line for added sugars, which is not on the current panel. Stevia and other… Read more »

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The Inventor Of The Chocolate Truffle Is Baked In Mystery

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National Truffle Day is observed annually on May 2nd.  On this day, the deliciously sweet chocolate truffle gets the spotlight. This chocolate confectionery is traditionally made with a chocolate ganache center coated in chocolate, icing, cocoa powder, chopped nuts or coconut.  The truffle may be filled with other fillings such as cream, melted chocolate, caramel, nuts, fruit, nougat, fudge, toffee,… Read more »

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Callebaut releases chocolate with natural gold colour

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First they gave us “ruby” pink chocolate, now European cocoa giant Barry Callebaut CG has released gold chocolate in time for the festive season. The naturally golden-coloured chocolate (sorry people, it doesn’t contain actual gold) has been in development for two years. To create the gold colour, Belgian chocolatiers incorporate sugar and milk that has been caramelised into the chocolate. Technically a white chocolate, it contains cocoa butter,… Read more »

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The FAO Food Price Index steady, while sugar values down sharply

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» The FAO Food Price Index* (FFPI) averaged 173.5 points in April 2018, nearly unchanged from March but up 2.7 percent from the corresponding period last year. While the prices of most cereals and dairy products continued to increase in April, sugar prices fell further. Vegetable oil and meat markets also remained under downward pressure. » The FAO Cereal Price… Read more »

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Bakery China 2018

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With an exhibition area of over 200,000 square meters this year, Bakery China 2018, to be held on May 9-12, has attracted more than 2,100 exhibitors from all over the world. As an important indicator of China’s robust growth on bakery, Bakery China (www.bakerychina.com) was launched 21 years ago and has developed into the world’s largest exhibition in this area…. Read more »

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Nestle Aims At Major Packaging Initiative By 2025

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Nestle pledges to make its packaging recyclable and reusable by 2025. The Swiss giant’s goal is that none of its packaging, including plastics, ends up in landfill or as litter. The company would focus on eliminating non-recyclable plastics, encourage the use of plastics that allow better recycling rates and eliminate or change complex combinations of packaging material. Nestlé CEO Mark… Read more »

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Product Innovation Is Fine-tuned at Depositing and Filling Workstations

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Consumers enjoy experimenting with ingredients, whether it’s green banana flour, pink chocolate-filled wafers, and blue algae cake toppings – some examples among Mintel’s ingredients to watch this year. This means manufacturers have to get creative with products, and rely on precise formulations, from maintaining free-from production lines, to automated processing. How does equipment for depositing and filling help with accurate… Read more »

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Is Nestle’s new sugar-reduction technology a game-changer?

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Nestle has launched an addition to its Milkybar range containing 30% less sugar than a comparable ordinary chocolate bar. Ben Cooper looks at the technology behind Milkybar Wowsomes and assesses its potential to be used more widely in the confectionery sector and other food categories. The drive to cut sugar consumption, it is said, could take as a useful model… Read more »

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