Starches

Starches used in confections

ARTICLES

Gelatin alternatives

Jellies and gummies move beyond gelatin.

Starches and pectin offer candy makers alternatives
April 15, 2014
While candy may not seem like the first thing many would imagine a vegetarian sacrificing, those in the confectionery industry know why those who stick to plants have avoid marshmallows and gummiesl — gelatin.
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White Paper

Gelatin replacements evolve

As the industry innovates, choices more closely resemble gelatin
April 15, 2014
It turns out that candy companies have all sorts of reasons for wanting to avoid gelatin — to save money, create a different texture, or be able to officially claim that their gummies are vegetarian, kosher or halal.
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Interpack 2014 Preview

Chocotec

January 24, 2014
In addition to the ECOGRAV system, Chocotec is also a key supplier of turnkey kitchen systems.
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Starch trends: Clean label requests foster experimentation

Starch suppliers respond to specific ingredient demands from manufacturers, consumers.
September 16, 2013
“Organic compliance is still a niche market,” says Wen Shieh, technical leader for Cargill’s Texturizing Solutions. “Yet it is a market that traditional moulding starch will not be able to meet the regulations.”
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Ingredion hires new corporate controller

Matthew Galvanoni promoted to role
August 28, 2012

Ingredion Inc. has promoted from within to hire Matthew Galvanoni as its new vice president and corporate controller. 


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Ingredion’s name more than just merger wordplay

Company hopes to convey its ‘ingredient solutions’
August 28, 2012

Corn Products Internationl's new name reflections creation of a larger, global entity.


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Multi-functional uses continue to expand

Aside from using starches for operational benefits, candy technologists see opportunities by addressing market niches.
August 21, 2012

If creating candy is like juggling, then for many confectioners, starches are like a third hand.


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Cover Story

The Jelly Belly Wai

March 2, 2012
With a second expansion in full swing, Jelly Belly Candy Co.’s plant in Thailand anchors the company’s continuing growth internationally.
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New name for Corn Products International

February 15, 2012
Corn Products International wants people to know they offer more than just corn. The company is planning to change its name to “Ingredion” - a combination of the word “ingredients”
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Nitta Gelatin NA, Inc. opens North American Application Center

September 14, 2011
Nitta Gelatin NA, Inc. opened its North American Application Center Sept. 8. in Morrisville, N.C.   The newly designed, state-of-the-art Application Center will support research and development for North American
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Multimedia

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A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

THE MAGAZINE

Candy Industry Magazine

March 2014 Cover

March 2014

The March issue features a look at how ICAM is embracing the next generation and more chocolate and wine pairings!
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Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website

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