Takasago, a Japanese flavour and fragrance company, opened its research and development as well as manufacturing plant at One Hub in Chennai with an investment of US$10 million.
The acquisition provides Australian equipment supplier tna with access to NID’s starch moulding technology and expands their services and products to more industry segments like confectionery.
Water is one of the most important components in confectionery. Though sugar is the signature ingredient of candy and confectionery, water runs a close second, and water will have a big impact on the taste, texture, and shelf stability of a confectionery product. By Julia Mumford, technical writer and Dr Brady Carter, senior research scientist, Decagon Devices
Emulsifiers and stabilisers are commonly used food additives for their functional properties. What roles do they play in food applications? By DPO International
Rebranded as Food Japan this year, the exhibition for Japanese F&B related products and services concluded for its fifth successful showcase with a turnout of over 11,500 trade and public visitors turned up over the three days.
Consumers are looking for unique tastes, such as sourness, throughout the food and beverage market, including confectionery. How can manufacturers incorporate this into their products but maintain product appeal? By Edwin Bontenbal, director Business Development, Food Corbion Purac Asia Pacific
There is nothing more disappointing than expecting a creamy chocolate centre in a bakery product, but getting instead a hard piece of chocolate or liquid, oily filling. How can manufacturers ensure chocolate fillings stay stable throughout baking? By Wong Li Na, marketing manager, AAK Malaysia
Stevia is emerging as a major global commodity as the food industry embraces it as a natural, sweet and zero-calorie ingredient. It is fast being used in virtually every food sector, including bakery and confectionery. By Chris Peterson, communications manager, and Maria Teresa Scardigli, executive director, International Stevia Council
Bakeries and cafes are becoming more popular in Asia, as are their baked products and pastries. How can manufacturers continue appealing to consumers and gain an edge in the market? By Connie Kwan, co-founder & chief operating officer, Aalst Chocolate Private Limited