Magazine Information
FRI INTL I/2 2013
Editorial
Confectionery refers to the art of creating sugar based dessert forms …
http://en.wikipedia.org/
Innovation distinguishes between a leader and a follower
Steve Jobs
Confectionery products are very popular food items. Candies (hard and soft), gums, caramels and chewies, chocolates, gummies, jellies, nougats, taffy, fondants and many more are found as food items in many occasions.
As the definition implies; -sugar based dessert forms- confectionery products are rich in calories but low in micronutrients. Consumers are more aware and conscious of the detrimental effects of too much sugar in the diet, associated with the increase of obesity rates. This is the challenge of innovations; confectionery innovations.
Innovation is the key for the confectionery industry. Considering factors such as health and wellness concerns of consumer, new innovation on product development is a must. Understanding and mastering the science behind the confectionery products, will allow confectionery product developer to innovate. Using new ingredients and flavours, developing formula with reduced sugar, improving nutritional qualities by ingredients with health functionality, while maintaining the visual and taste appeal are just examples that industry can do to make the confectionery industry relevant to the current trend.
Confectionery products for healthy life style? Why not?
Many industries now are experimenting and introducing functional candy that make breath fresher or relieve coughs, for example. How about fortified chewing gums? Incorporating more nutritious ingredients, such as nuts, bean, dried fruits, seaweeds and many others from many part of Indonesia is endless opportunities.
Obviously, for food market that more complex and competitive, confectionery industry have to excel through innovation, to make the business thrive.
Have a sweet reading.
Pemimpin Redaksi
Prof. Purwiyatno Hariyadi
http://en.wikipedia.org/
Innovation distinguishes between a leader and a follower
Steve Jobs
Confectionery products are very popular food items. Candies (hard and soft), gums, caramels and chewies, chocolates, gummies, jellies, nougats, taffy, fondants and many more are found as food items in many occasions.
As the definition implies; -sugar based dessert forms- confectionery products are rich in calories but low in micronutrients. Consumers are more aware and conscious of the detrimental effects of too much sugar in the diet, associated with the increase of obesity rates. This is the challenge of innovations; confectionery innovations.
Innovation is the key for the confectionery industry. Considering factors such as health and wellness concerns of consumer, new innovation on product development is a must. Understanding and mastering the science behind the confectionery products, will allow confectionery product developer to innovate. Using new ingredients and flavours, developing formula with reduced sugar, improving nutritional qualities by ingredients with health functionality, while maintaining the visual and taste appeal are just examples that industry can do to make the confectionery industry relevant to the current trend.
Confectionery products for healthy life style? Why not?
Many industries now are experimenting and introducing functional candy that make breath fresher or relieve coughs, for example. How about fortified chewing gums? Incorporating more nutritious ingredients, such as nuts, bean, dried fruits, seaweeds and many others from many part of Indonesia is endless opportunities.
Obviously, for food market that more complex and competitive, confectionery industry have to excel through innovation, to make the business thrive.
Have a sweet reading.
Pemimpin Redaksi
Prof. Purwiyatno Hariyadi
Daftar Isi
Food Info 6
OVERVIEW
From Concept to Consumption: the Value of Partnership 10
INGRIDIEN
Halal Confectionery : Recent Issue and Analysis prohibited 14
Selecting Flavor For Candy Products 20
Confectionary Products Are a Great Dose Form for Supplements & Functional Foods 26
Chocolate Based Confectionery 30
Selecting Sweeteners for Confectionery 34
Basic Ingredients for Toffee Making 40
TECHNOLOGY
Controlling Crystallization 42
Lollipop Candy, How It's Made? 44
OVERVIEW
From Concept to Consumption: the Value of Partnership 10
INGRIDIEN
Halal Confectionery : Recent Issue and Analysis prohibited 14
Selecting Flavor For Candy Products 20
Confectionary Products Are a Great Dose Form for Supplements & Functional Foods 26
Chocolate Based Confectionery 30
Selecting Sweeteners for Confectionery 34
Basic Ingredients for Toffee Making 40
TECHNOLOGY
Controlling Crystallization 42
Lollipop Candy, How It's Made? 44