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Two-thirds of respondents expect an increase in healthy, better-for-you and/or functional ingredient operations in the next 12 months, by a 28 percent increase on average.
The global confectionery ingredients market is expected to reach $109.48 billion by 2025, according to a report by Albany, N.Y.-based research firm Transparency Market Research.
The confectionery ingredients market is expected to reach $76.81 billion by 2021, according to a new report by India-based market research firm Markets and Markets.
Diversity is important — that’s a statement applicable both to people and to the food we eat. It’s part of what makes nuts and fruits ideal ingredients to add to confections.
Replacing corn syrup with tapioca syrup, brown rice syrup, oat syrup, or other grain syrup is not a simple task. Knowing the basics of corn syrup, what it’s contributing, and how it’s interacting with other ingredients is the key to understanding how to replace it.
“We get the sense that social and cultural factors are main drivers behind this [all-natural colors] movement, rather than science, since in reality artificial colors undergo more thorough scrutiny, testing, and certification than their natural counterparts,” says Jerry Owens, marketing director, S&S Flavors.
PMCA’s 69th Annual Production Conference, which will be held April 13 – 15 in Lancaster, Pa., addresses the use of fats and oils in confections and snacks in its Back to Basics program.
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