Odour-free garlic for functional gummies
In response to growing supplement and food trends, Pharmactive Biotech Products introduces Aged Black Garlic+ (ABG+), with a sweet, “social” flavour that is odour-free and thus suitable for functional gummies. The science-backed ingredient delivers wellness benefits and won’t stimulate reflux the way fresh garlic can. ...
Rice as a replacement for dairy in chocolate
In the run up to World Chocolate Day on 7 July, this tasty treat was once again in the media spotlight. With 44 % of Europeans saying they are (very) interested in plant-based nutrition, and consumers increasingly being more adventurous with their diets, vegan sweets and ...
A blueprint for “greener” colours
Sustainability is more important than ever, with research showing 57 % of consumers worldwide now consider “environmentally friendly” claims to be important in confectionery products. It is little surprise, therefore, that brands are taking steps to advertise their sustainability credentials. Between 2016 and 2021, the number ...
Chocolate fillings with oleogels made from plant oils
Fraunhofer Institute for Process Engineering and Packaging IVV and partners from industry are investigating how fat content can be reduced in chocolate fillings by using oleogels made from plant oils as well as how the lipid composition can be optimized. During the “Future Days” of ...
Numerous exciting projects for optimizing chocolate quality
Under the new title “Future Days”, the 57th meeting of the IVLV chocolate technology workgroup was held with 100 participants in Freising/Germany. Tobias Voigt, CEO of IVLV, expressed his happiness in his opening speech that the event could finally be held again in person after ...
