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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


22 May 2018

article image Innovative formed packaging production

Variovac has launched their latest range of machines. “There is a political topic right now about plastic forming of packaging in the food industry, so we sought an exclusive form based on just paper,” says Daniel Reimer at Variovac. “We are able on our Primus machines to form real paper with a plastic layer to make it suitable for food, processed meat applications and gives us a perfectly formed packaging that is perfect for organic and high premium products. This machine does not just create a perfect pack but is also one of the fastest on the market, with beautiful cutting. It is very powerful and we have a narrow edge (5mm), which means that we are saving on materials on each side. The packaging is quite shallow formed and allows you to present products such as Parma ham as a premium product.

21 May 2018

article image The launch of an intelligent valve system

Krones division Evoguard presented a new intelligent valve solution. “An intelligent valve tells the operator when it is due for service. Normally you have fixed intervals where gaskets of valves or other components are maintained. With this intelligence we want to reduce the downtime of a component and extending the operation life of a component,” explains Constantin Anastasyadis at Krones. “This is a gasket for any system with outside use. So it is not particularly limited to filling machines, but to any valve no matter, where it is used or operated. If you have a very delicate system such as milk, you want to have a restricted downtime and be clear that your product is well maintained and not risk contamination But it is really about reducing downtime and not necessarily gasket materials.”

18 May 2018

article image The launch of a new lubricant for food production

ExxonMobil launched several new lubricants at Anuga FoodTec. “We feel that food, refrigeration and packaging are three business areas that are strongly interconnected,” says Alessandro Di Maio at ExxonMobil. “We want to offer a one-stop shop for our customers. Two of the new products that we offer here are dedicated to the refrigeration market and the other is dedicated to the corrugating of packaging machines. You have very strict regulation in terms of the additives used, so basically the majority of the job is defining the recipe which will contain the components, which are the only ones approved for incidental food contact.”

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03 May 2018

article image Top Ten Trends 2018: The Dairy Implications

Innova Market Insights’ Director of Innovation, Lu Ann Williams takes you inside dairy innovation today and discusses how the 2018 top ten trends will impact tomorrow’s dairy cabinet. Join us for 20 minutes of category defining dairy insights that you cannot afford to miss.

25 April 2018

article image Trending up: Applying the latest innovations to chocolate and nut confections

In this webinar, Lu Ann Williams of Innova Market Insights highlights the latest trends in chocolate products with almonds. Chocolatier Wendy Sherwood of the Culinary Institute of America shares recipes and her inspiration behind the development, with a look into how she works to align confectionary concepts with the latest consumer trends. 

29 March 2018

article image How to define a superior protein for athletes?

Protein is becoming mainstream, but for elite athletes it remains a struggle to find the right nutrition for the right time. Elite athletes look for a natural, proven concept that improves their performance. But which type of protein to use? Based on current scientific literature and our own findings, FrieslandCampina developed an ingredient that fits the needs of your most ambitious consumer. 

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