Paper Packaging: A Green Revolution in the Biscuit and Chocolate Industry

In recent years, the focus on sustainability and reducing plastic waste in the food industry has become a pressing issue. Paper packaging is emerging as a green alternative for wrapping chocolates and biscuits. This shift not only benefits the environment but can also have a positive impact on brands and customer experience. Read more “Paper Packaging: A Green Revolution in the Biscuit and Chocolate Industry”

Challenges and innovations of sugar reduction in confectionery products

Reducing sugar in food products, particularly in sweets and chocolates, has become one of the main challenges for the food industry in recent years. Increasing consumer awareness about the harmful effects of excessive sugar consumption, along with pressure from governments and health organizations, has driven manufacturers to reduce sugar in their products. However, sugar plays a crucial role in taste, texture, and mouthfeel, making its removal difficult and presenting many challenges. Despite this, the industry is innovating to tackle these issues. Read more “Challenges and innovations of sugar reduction in confectionery products”

Sweets and chocolates with the taste of politics!

The U.S. presidential elections have always been a hotbed of debates, discussions, and intense political rivalries. However, this time, the election scene has taken a sweet turn—quite literally! The world of sweets and candy, traditionally associated with joy and indulgence, has now become a platform for political advertising and public engagement during the heated election race. One of the most striking examples of this unusual blend of politics and sweets is the launch of campaign-themed chocolates and candies. Read more “Sweets and chocolates with the taste of politics!”

Top Confectionery Flavor Trends in 2024

Five major trends in the confectionery industry are reshaping the world of flavors, including “spicy-sweet” combinations, nostalgic flavors, and functional flavors. These trends draw inspiration from natural sources while also introducing innovative ideas. According to Statista, the confectionery industry’s revenue in 2024 has reached $586.30 billion, with an expected growth of 5.4% over the next five years. This presents ample opportunities for experimenting with new flavors and expanding product lines. Read more “Top Confectionery Flavor Trends in 2024”

Extending Shelf Life of Bakery Snacks with Advanced Enzymes

Traditional amylase-based enzymes have long aided in extending the shelf life and freshness of bakery snacks. However, their effectiveness diminishes in doughs with high sugar content. Kerry’s anti-staling enzyme, Biobake Fresh Rich, addresses this issue by maintaining freshness and moisture in doughs with more than 20% sugar, thereby reducing food waste and extending the shelf life of bakery products. Read more “Extending Shelf Life of Bakery Snacks with Advanced Enzymes”

CBE and Specialty Oils: The Sustainable Choice for Confectionery

Fats and oils are essential components in the confectionery industry, significantly influencing the texture, flavor, shelf life, and overall quality of various products. These ingredients contribute to the creamy and smooth texture that consumers expect in chocolates and other confections, while also ensuring even distribution of flavor, enhancing taste and enjoyment. Read more “CBE and Specialty Oils: The Sustainable Choice for Confectionery”

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