Product innovations > Technical Papers
Technical / white paper
Explore the multiple benefits of activated leaner label cake emulsifiers - Palsgaard
21-May-2012 -
Would you like to be able to deliver high quality cakes at low costs with consumer friendly labelling? Palsgaard® SA 6600 makes this possible by providing very simple labelling in addition to a high degree of convenience, security and low...
Application note
CREATE NEW TEXTURES, OPTIMISE COSTS - Roquette
23-Apr-2012 -
Meet today’s market challenges! Improve pulpiness with Roquette PREGEFLO®L100G. Replace guar gum with Roquette PEA FIBRE. Both yellow pea-derived ingredients, multiple benefits include label claims and processing. Check out the application tests.
Application note
Sugar-free chocolate = pleasure: the impossible bet? - Roquette
05-Dec-2011 -
Give consumers the chance to choose their favourite chocolate with sugars - or without. Guarantee eating pleasure whatever their choice. Yes, it’s possible! Find out about an innovative solution.
Data sheet
Add protein power with peanut flour -
24-Oct-2011 -
Consumers are growing increasingly savvy about health and nutrition.Peanut flour is an ideal solution for formulating products with high levels of quality plant protein.Download our data sheet to find out more.
Technical / white paper
Improve your rolled wafers with sucrose esters of fatty acids - Sisterna
14-Oct-2011 -
Leading sucrose esters company Sisterna B.V., has published their research how wafer manufacturers can improve the flexibility of the wafers making further application for example ice cream cones easier....
Data sheet
Crisp manufacturers turn to healthier frying oils -
10-Oct-2011 -
All over the world, manufacturers are discovering a lighter, tastier way to fry. Refined peanut oil delivers a delicious, delicate flavour and is naturally free from trans fats and cholesterol. Plus, it contains a nutritious blend of predominantly unsaturated fatty...
Application note
Create healthier cakes with new lean label cake emulsifier - Palsgaard
03-Oct-2011 -
Palsgaard® SA 6620 is a highly functional, activated cake emulsifier for industrial cakes with the simplest possible declaration: Consisting of one emulsifier and an activating medium, it is easy to label, calculate nutritional profiles and decide on correct declarations.
Technical / white paper
NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS - SGS
31-May-2011 -
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of a customized single food audit as GFSI standards overlap with environmental, H&S and quality schemes.
Technical / white paper
Improve your rolled wafers with sucrose esters of fatty acids - Sisterna
30-May-2011 -
Sucrose esters have powerful functionalities in wafers. Batter with sucrose esters has better flowing properties, and a lower density. After baking, the wafer is easily released from the baking plate, and shaped into cones. The wafer is more flexible, which...
Technical / white paper
ISO26000-Guidance on Social Responsibility by SGS - SGS
18-Jan-2011 -
“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper by SGS. This document is a discussion about social responsibility issues and how they can be managed...
Application note
Explore the benefits of a new generation of leaner label cake emulsifiers - Palsgaard
18-Oct-2010 -
Do you want to be able to deliver high quality cakes at low costs and with consumer friendly labelling? Palsgaard® SA 6600 can make this possible by providing very simple labelling in addition to a high degree of convenience, security...
Data sheet
The exceptional & diverse properties of Chia seed - Brenntag
11-Oct-2010 -
Chia seed is a unique whole grain which provides fibre, omega-3, minerals, anti-oxidants and protein. The addition of Chia seed to bakery products delivers an excellent nutritional profile – without compromising the taste.
Event programme
£ 100 off Campden BRI training courses - Campden
28-Sep-2010 -
Claim £100 off any course in our 2011 programme of over 200 scheduled courses and events - specifically for the food and drink supply chain. Courses cover:
Agriculture and production
Analysis - chemistry and microbiology
Brewing
Cereals, milling and baking
Consumer and sensory science
Food manufacturing...
Technical / white paper
Lighter Weight Oven Belts Reduce Annual Energy Costs - Reading Bakery Systems
30-Aug-2010 -
Ten to twenty percent (10-20%) of the energy consumed by a baking oven is used to heat and re-heat the baking belt. The product itself generally requires about 30-40% of the oven heat. Oven losses and heating of make-up air...
Application note
Product launch – G.U.B.E, an innovative platform for low-energy density snacks - Rousselot, a VION Company
08-Jul-2010 -
The new Rousselot gelatine-based platform called G.U.B.E. allows low energy density snacks featuring unusual textures and flavours. It offers new possibilities for the snack industry now focused on innovative products lighter in sugars, fats, salts and calories. The development of...
Application note
Reveal the Benefits of Cereal Products - Roquette
28-Jun-2010 -
Let's create cereal products representing taste and well-being! Let's satisfy consumer expectations with flavour, inventiveness and nutritional benefits! Let's uncover the ingredient that makes all the difference in cereal products!
Technical / white paper
Pick up your fondant with sucrose esters of fatty acids - Sisterna
14-Jun-2010 -
Either icing or fondant is preferably very white, non-sticking and stable under various conditions. Sucrose esters, and their effect on sugar crystallisation, establish a very stable sugar matrix with exactly these properties.
Application note
Fibres in Cereal-based Products - Roquette
07-Jun-2010 -
A better balance can boost fibre’s nutritional values. By combining the technological impacts of soluble and insoluble fibres in cereal-based products, the Roquette Group is paving the way for innovation.
Technical / white paper
Generate sales leads with a good white paper - William Reed Business Media
24-Mar-2010 -
White papers (or technical papers) are one of the most effective ways to generate leads for your sales team and improve your company’s reputation as an expert. Want to know how to create effective white papers? Download this guide now....
Technical / white paper
Continuous Mixing Improves Oven Performance - Reading Bakery Systems
18-Feb-2010 -
This paper describes how continuous mixing technology is being used to significantly improve the performance of continuous mesh ovens which otherwise might be replaced due to age or design. While older ovens may have deteriorated over time, or do not...