Starches

Starches used in confections

ARTICLES

Ingredion to acquire Penford Corp. for $340M

Company looks to expand specialty ingredient portfolio.
Ingredion Inc., a leading global provider of ingredient solutions, is acquiring Penford Corp. for $340 million.
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Starch Trends: Starch To The Rescue

The evolution and growth of medicated confections finds starches being called upon once again to help.
There’s been an increased interest by confectionery as well as pharmaceutical companies to produce candies that deliver specific nutraceutical benefits, be they vitamins, weight control, cold prevention, etc. So where to starches come into play?
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Gelatin alternatives

Jellies and gummies move beyond gelatin.

Starches and pectin offer candy makers alternatives
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
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

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.
“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

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’

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.

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

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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Multimedia

Videos

Image Galleries

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.

Candy Industry Magazine

October cover

October 2014

Lollipops, candy subscriptions, and more await you in the October issue!
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Confectionary Sales

Are you noticing an increase in confectionery sales that would led you to believe the economy is finally coming back?
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Candy Industry Store

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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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