Mixing is a core process in many food sectors, such as bakery and confectionery. What is extrusion, and what benefits can manufacturers reap by investing in it? By Keith Graham, marketing manager, Baker Perkins
With Thailand’s ageing population, there exists a wide market gap in food and supplements catered towards them. Three trends in the food and nutrition industry for the nation's seniors are explored in this article. By Farah Nazurah
This festive season, bakers and confectioners will be able to create chocolate masterpieces adorned with colourful, eye catching designs using all natural ingredients, thanks to a new technology. With this versatile new design product at their fingertips, they can bring to life an array of colourful and bright trends while keeping their products free from synthetic additives. By Sofie De Lathouwer, general manager, IBC
Growing at an annual rate of almost 24 percent since 2011, the functional drinks market in China was worth over US$9.1 billion in 2015 when compared to US$3.9 billion in 2011, according to a report by Research & Markets.
Gluten-free products, previously positioned only for gluten-intolerant consumers, are often perceived as less tasteful. However, with new production processes, companies are now enlarging the spectrum of gluten-free products with those that taste similar to traditional plain flour products. By Pascal Philibert, managing director, Philibert Savours
Several trends in the candy and snack industry have emerged from the Sweets & Snacks Expo organised by The National Confectioners Association and held last month in Chicago. From bites, barks and thins to unconventional ingredients, new products continue to evolve in the areas of taste and packaging.