Everybody likes a chocolate biscuit, so it will be no surprise to hear that chocolate flavours dominate the sweet bakery market. But do consumers want more choice?
Adding malic or citric acid to the outside of sweets is a great way to add some zing to your products. But how stop an unwanted reaction with sugar?
2016 has been another fantastic year full of opportunities here at TasteTech and 2017 is shaping up to be even more exciting.
Over the past 5 years sports nutrition has gone from a niche to an expansive industry, but who are the new consumers in this ever-expanding market?
Talk of sugar and its effects has been everywhere this year and consumer behaviour is beginning to change. What can confectioners do to adapt?
Did you know that in the UK 15m tonnes of food is lost or wasted each year with consumers throwing away 4.2m tonnes of perfectly edible food?
E numbers have a bad reputation, but is this justified? What are they and where do they come from?
Lee Shanahan, Food Technologist – Confectionery on his role at TasteTech... if you thought it would entail eating chocolate, then you'd be right!
Lee, our food technologist confectionery compares the solubility of a spray dry flavour and our new powder flavouring system, flavour8.
- Bakery consumer trends: Exciting the taste buds Thursday, 23 March 2017
- Getting the right reaction (avoiding invert sugar) Tuesday, 07 March 2017
- A look back at 2016 at TasteTech Tuesday, 20 December 2016
- Sports Nutrition Consumer Trends - Broad shoulders Friday, 09 December 2016
- Confectionery Trends: Sweet enough for you? Tuesday, 29 November 2016