Product promotions in online supermarkets: prevalence of ‘High Fat Sugar Salt’ (HFSS) products and labelling characteristics by Lewis W Wallis, Sally G Moore

“…The prevalence of HFSS products in multibuy promotions offered by two retailers varied by category (i.e. Confectionery 94–97 %, Yogurts 20–20 %, Soft Drinks 16–33 %, Ready Meals 1·4–18 %). …”
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Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content by Z. N. Khatko, S. T. Beretar, L. P. Nerovnykh, S. K. Kudaynetova, E. M. Kolodina

“…The use of the developed composition and method will allow expanding the range of functional flour confectionery products with a reduced gluten content, which is achieved by replacing wheat flour in the composition with a mixture of corn and rye. …”
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Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes by Szymon Poliński, Patrycja Topka, Małgorzata Tańska, Sylwia Kowalska, Sylwester Czaplicki, Aleksandra Szydłowska-Czerniak

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Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China by Zhilin Hao, Li Liang, Dandan Pu, Yuyu Zhang

“…Meanwhile, the sodium content of non-alcoholic beverages (49.7 mg/100 g), confectionery (111.8 mg/100 g) and dairy products (164.1 mg/100 g) was much lower than the average sodium content of the 12 food groups. …”
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Functional Biscuits with Soy Protein by Ekaterina S. Statsenko, Mikhail A. Shtarberg, Eugene A. Borodin

“…As a rule, modern confectionery products have added nutritional value, which makes them functional products. …”
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Evaluation of sustainable supply chain risk: evidence from the Iranian food industry by Tavakoli Haji Abadi, Yasamin, Avakh Darestani, Soroush

“…This study aims to develop a framework for assessing the sustainable supply chain risk management in the realm of the food industry (confectionery and chocolate) with a case study of three generic companies denotes as A1–A3. …”
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Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver by Norazlina Md Ridhwan, Jahurul Haque Akanda, Hasmadi Mamat, Md Shaarani Sharifudin, Patricia @ Patricia Clementina Matanjun, Lee, Jau Shya, H. M.S. Amir, Noorakmar Ab Wahab, I. Riman

“…Results suggested that the stearins were suitable to be applied as CBI to improve the melting properties and the availability of confectionery products in tropical/subtropical countries.…”
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Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia by Jahurul Haque Akanda, Chan Y. Ru, Norazlina Ridhwan, Hasmadi Mamat, Md Shaarani Sharifudin, Patricia @ Patricia Clementina Matanjun, Lee, Jau Shya, Awal Shihabul, Amir H.M. Shariff, Jumardi Roslan, Noorakmar Ab Wahab, Rezaul Karim

“…With respect to the characteristics, MKFs potentially can be applied as cocoa butter equivalents and ideal for use in confectionery industry.…”
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QGIS application for spatial and temporal visualisation of data for food safety audits in Malaysia by Kuan, Shuping, Chin, Nyuk Ling, Tee, Tuan Poy, Noor Hasnan, Noor Zafira, Senapi, Mahamad Sukor

“…Results: The Penang state has the most HACCP certified companies in fish and fish product category, Selangor is the highest for confectionery industry and Sabah for food services. The general output of mobile GIS provides a big picture of distribution of food safety certifications in Malaysia while more specific adoption of QField can assist in effective field work planning for enforcement officers and auditors leading to cost calculation via information on location, distance and time. …”
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Impact of novel processing techniques on the functional properties of egg products and derivatives: a review by Afraz, Muhammad Talha, Khan, Moazzam Rafiq, Roobab, Ume, Mohd Adzahan, Noranizan, Tiwari, Brijesh K., Rashid, Muhammad Tayyab, Inam-ur-Raheem, Muhammad, Hashemi, Seyed Mohammad Bagher, Aadil, Rana Muhammad

“…Egg components with improved techno‐functional properties can be used in various food industries (such as baking, confectionery, and culinary preparation, etc.). Value addition of new products can be achieved through modification of egg proteins. …”
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Compaction behaviour of mannitol-cocoa powder mixtures and their resulting tablet strength and disintegration characteristics by Mukri, Ahmad Kamal, Tan, Jie Hong, Mohd Tahir, Suraya, Anuar, Mohd Shamsul, Mohd Yusoff, Syamimi

“…Cocoa powder is an important ingredient in the confectionery industry and, mannitol is an alternative sugar alcohol. …”

FRACTIONATION OF OIL OF A NEW LINE OF SUNFLOWER SEEDS by V. Papchenko, T. Matveeva, V. Khareba, O. Khareba

“…The resulting target fraction will be useful in flour and confectionery technologies as a substitute for fats containing trans fatty acids…”
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Hazelnut Kernel Size and Industrial Aptitude by Agusti Romero-Aroca, Mercè Rovira, Valerio Cristofori, Cristian Silvestri

“…The linear models presented could be a powerful tool for the confectionery industry to modulate the industrial value of given hazelnut batches.…”
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Improvement of technology of curd products with succade from pumpkin by N. B. Slyvka, O. Ya. Bilyk, O. R. Mikhailytska, V. O. Nagovska

“…The purpose of the work was to improve the technology of multicomponent milk and protein products – curd products with functional and technological components – pumpkin succades, the use of which will allow to increase the biological value and stability of quality indicators of production. Succades are confectionery made from whole or sliced fruits, cooked with sugar, dried or sugar-coated or glazed. …”
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White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics by Ivana Lončarević, Biljana Pajin, Jovana Petrović, Ivana Nikolić, Nikola Maravić, Đurđica Ačkar, Drago Šubarić, Danica Zarić, Borislav Miličević

“…Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. …”
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Hydrolysis and Oxidation of Recalcitrant Substrates by Microbial Isolates from Hot Springs by Anastasiya I. Dmitrieva, Elizaveta R. Faskhutdinova, Timothy A. Larichev, Natalia S. Velichkovich, Veronika Yu. Boger, Larisa M. Aksenova

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Characterization of cocoa butter extracted from hybrid cultivars of Theobroma cacao L by Fanny C Padilla, Rigel Liendo, Agricia Quintana

“…Cocoa butter is the most important fat used in the confectionery and chocolate industries. The main objective of the present study was to determine the physical and chemical characteristics of cocoa butter extracted from hybrid cultivars belonging to the germplasm bank of the Fondo Nacional de Investigaciones Agropecuarias (National Foundation for Agricultural Research). …”
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Elemental Assessments in Paddy Soil for Geographical Traceability of Rice from Peninsular Malaysia by Nazaratul Ashifa Abdullah Salim, Norlida Mat Daud, Julieta Griboff, Abdul Rahim Harun

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SPECIFICITIES OF FRUIT FREEZE DRYING AND PRODUCT PRICES by Savo Ivančević, Dragan Mitrović, Miladin Brkić

“…In this way dried products represent the basis for instant soups, bakery, dairy and confectionery products. …”
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CARAWAY (Carum carvi L.) by I. T. Ushakova, V. A. Kharchenko, L. V. Bespalko, J. P. Shevchenko, E. L. Kurbakov

“…The seeds and essential oil are used in medicine, in soap manufacture, distillery, confectionery making, bread bakery, perfumery, cosmetics products and agriculture. …”
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