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    Reinventing sugar through technology

    02 January 2018
    Tosla is aiming to reinvent sugar and introduced a liquid sugar at FiE 2017 that offers a 30 percent reduction in sugar, 10 percent fewer calories, double the fiber and 20 percent less cooking time. “What Tosla does is instead of going for high sweeteners, stevia and so on; we want to reinvent sugar,” says Olivier Goudineau. Through technology, the company has “made a more efficient sugar with better sweetener properties” that is also 100 percent natural and clean.

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AAK refines vegetable oils for specialised products which meet customers' high requirements. In partnership with its customers.

AAK are always on the look out for partners whose production relies on high value-added vegetable oils. The company says that this is what has made AAK the world's leading producer of speciality vegetable fats. The products are used as substitutes for dairy fat and cocoa butter, as transfree solutions for fillings for chocolate and confectionery products, as well as by the cosmetics industry.

The company’s raw materials are obtained from areas such as Asia and West Africa. AAK is committed to sustainable development and is one of the prime movers behind RSPO, the Roundtable for Sustainable Palm Oil, and GreenPalm Ltd. Through these initiatives, AAK has contributed to the natural extraction of palm oil through natural agricultral development.

AAK's products originate in the plant kingdom and are renewable. This means that they achieve a minimal impact on the environment. AAK's products are used, for example, as lubricants for forestry machinery. The waste products discharged by the machinery to the eco-system during the production process have no harmful impact on the environment.

AAK is organised into three business areas: Chocolate & Confectionery Fats, Food Ingredients and Technical Products & Feed. The cosmetics unit, which is part of Chocolate & Confectionery Fats, is a rapidly-growing operation.

Production facilities are located in Denmark, Mexico, the Netherlands, United Kingdom, Sweden, Uruguay and the USA.

Video Interviews


19 February 2018

article image Drying technologies for fruit snacking innovation

Dried fruit and vegetable ingredients which are also suitable for providing cereal bars and new chocolate ideas that extra crunch and taste are trending. Doehler offers a diverse range of dried ingredients made from high-quality and carefully selected fruits for these products. This entails using gentle drying technology for slices, pieces, powder, fruit granulates or even whole fruits. These most natural ingredients open completely new multi-sensory experiences in the confectionery, baking and snack sector. Bettina Zeuch discusses the company's technology. 

15 February 2018

article image Expansion of Crispy Natural into legume snacks

Paula's latest line with Crispy Natural technology consists of crunchy dried green peas, a great source of protein, which is currently one of the main trends in the category of snacks. It can be an original addition to soups and salads.” Bartlomiej Jagielski of Paula says: “Our Crispy Natural technology allows us to dry at a low temperature but in a positive way, rather than freeze drying, where the products are frozen first. Our products are highly nutritious and we can maintain most the value of fresh fruit and vegetables. We don’t have to add anything to the drying step. So we receive really natural and tasty products. We can dry almost any kind of product, including legumes, which are the latest product in our offering.” 

13 February 2018

article image New depositing technology for chewing gum

Wacker has developed a new compound to deposit chewing gum which offers a pioneering creative freedom to produce the sugar-free confectionery in an unprecedented variety of shapes, something which the company tips to be a game-changer. CAPIVA C 03, a premix, will allow manufacturers to deposit chewing gum into a variety of different molds. A copolymer-resin containing a composition that opens up the door to entirely new shapes.

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31 January 2018

article image L-Carnitine - discover new market opportunities

19 January 2018

article image Top 10 Trends for 2018: Sweet Inspiration

The leading trends driving development in snacks and confectionery are “Mindful Choices,” “Lighter Enjoyment,” “Positively Processed” and “Going Full Circle.”

Lu Ann Williams, Director of Innovation at Innova Market Insights provides an overview of the key drivers in new product innovation and how they will impact the confectionery and snacks categories.

22 November 2017

article image Top Ten Trends 2018

Innova Market Insights releases its top ten trends for 2018, using its ongoing analyses of global developments in food and drinks launch activity to highlight the trends most likely to impact the food and drinks industry over the coming year and beyond. In addition to the ten trends identified for 2018, key themes from previous years, including clean label, free from, protein content, sugar reduction, gut health and plant-based options will also continue to feature strongly.

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