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Press Articles
November 2007
Chocolat sans sucre ajouté
(FILIERE GOURMANDE)
Chocolate without added sugarsPartial sugar substitution in products containing chocolate while bringing the desired mass and sweetness: a challenge made possible thanks to maltitol. [Article in French]
Chocolat sans sucre ajouté - Read full article (0,28 Mo)September 2007
The pleasures of sugar-free chocolate.
The secret of success.
(AgroFOOD Industry hi-tech)
Crystallized maltitol gives chocolate a new dimension: no compromise on traditional taste and no-added-sugar. The pleasures of sugar-free chocolate. Read full article (0,60 Mo)September 2007
No-added-sugars chocolate with maltitol:
consumers just say YES!
(Kennedy's Confection)
An external survey finds consumers consider ‘no added-sugars chocolate’ to be a good idea and are ‘ready to buy'. The survey also reveals that the no-added-sugars chocolate with maltitol is at least as good as sugar chocolate. Kennedy's Confection, June 2007 - Read full article (1,88 Mo)March 2007
Le chocolat avec édulcorant est licite
(Chocolat & Confiserie magazine)
Chocolate with sweetener is legal -From a regulatory point of view, a chocolate containing maltitol instead of sugar, shown as "chocolate with sweetener" on the packaging, still complies with the designation chocolate.[Article in French]
Le chocolat avec edulcorant est licite - Read full article (0,52 Mo)January 2007
Nutrizione e innovazione alla prova dello chef
(Il Pasticciere Italiano - Il Panificatore Italiano)
An analysis of the dietary habits of Italians discussed and studied in depth by dietary experts and catering professionals. The presentation of new products from Roquette in the Cracco-Peck restaurant in Milan, intended to add a healthy touch to food preparations. Il Pasticciere Italiano, Jan. 2007 - Read full article in Italian. (0,26 Mo) Il Panificatore Italiano, Feb. 2007- Read full article in Italian. (0,28 Mo)January 2007
Comment Roquette remplace le sucre en BVP
(Process Alimentaire)
MALTITOL® and NUTRIOSE® are two key products from the Northern Group, which meet the need for lighter and healthier ingredients, for chocolate, bakery, pastry and fine bakery products. [Article in French] Comment Roquette remplace le sucre en BVP - Read full article (0,23 Mo)January 2007
Meert discovers maltitol
(Kennedy's Confection)
"I treat it just like sugar; I don't change my way of working the chocolate in any way whatsover and the end result is just the same" says Meert Master Chocolate-maker. Meert discovers maltitol - Read full article (0,97 Mo)December 2006
Fibre per mantenersi in forma
(FM food machines)
An innovative and effective solution capable of making up for fibre depending on an inappropriate food diet. Fibre per mantenersi in forma - Read full article (0,66 Mo)November 2006
Roquette promotes sugar-free chocolate at HIE
(Food Navigator)
Roquette's promotion of sugar free luxury chocolate underlines the growing shift in what consumers want from indulgence food products.October 2006
Sugar-free deposited gum: a winning formula
Roquette has worked on applying sugar-free ingredients in a unique way for existing ‘deposited gum’ technology....September 2006
Turkish delight at maltitol potential in chocolate
(Food Navigator)
"The most promising polyol sweetener to replace sucrose in chocolate"September 2006
New ingredients driving sugar-free development
(Food Navigator)
The combination of polyols and soluble fiber provides new horizons and added value on the sugar-free frontJanuary 2006
Travailler le chocolat sans sucre ajouté
(Chocolaterie et Confiserie)
Working chocolate without added sugars - Do's and Don'tsWhy has maltitol been the most frequently used sugar substitute for several years? What benefits does it provide to chocolate makers? When the production of no-added-sugars chocolates is finished, what must you and can you not mention on the label? [Article in French]
Travailler le chocolat sans sucre ajoute - Read full article (0,46 Mo)January 2006
Pralines sans sucre ajouté : une niche progressant rapidement
(Chocolaterie et Confiserie)
Pralines without added sugars: a rapidly expanding niche market.Senior citizens are the primary growth market. No-added-sugars chocolates and confectionary are one of the most quickly progressing categories in sweets. For the coming six years, we are expecting 7% annual growth in Western Europe. Independent chocolate makers can also benefit from this growth but should remain prudent and realistic: this is, after all, a niche market. We will consider the market, price levels and customer profiles, finishing with some tips for your assortments. [Article in French]
Pralines sans sucre ajoute - Read full article (0,33 Mo)October 2005
MALTISORB® in chocolate production
(Confectionery Production)
An example of the way MALTISORB® can be used in chocolate manufacture.October 2005
Maltitol - a source of inspiration in the sugar-free market
(Confectionery Production)
The advantages of maltitol in the production of healthier foods. Maltitol a source of inspiration (2,82 Mo)August 2005
Bakery - Pleasurable alliance
(Asia Pacific Baker)
The article investigates how NUTRIOSE® soluble fiber and MALTISORB® maltitol may be either used alone or linked in a single offer for baking healthy products without sacrificing taste. These include products recommended for endurance activities and to combat snacking... Read full article (1,44 Mo)September 2004
Healthy frozen desserts
(The world of Food Ingredients)
Roquette offers a set of key ingredients to support the development of healthier ice cream products. Healthy ice cream and frozen desserts (0,24 Mo)September 2004
Producing MALTISORB®-coated gum
(Kennedy's Confection)
Kennedy's Confection magazine interviews Dr. Yves Le Bot, Global Confectionery Market Development Manager at RoquetteJune 2004
The biscuit: an alliance of pleasure and nutrition
(The World of Food Ingredients)
The article looks at ways of combining the benefits of MALTISORB® maltitol and NUTRIOSE® soluble fiber in cookies. Article Biscuit (0,25 Mo)May 2004
Chocolate: sugar-free formulations with maltitol
(Confectionery Production)
Chocolate has not escaped consumers' growing nutritional concerns and is much influenced by the healthy eating trend. Here Roquette puts the case for using MALTISORB® maltitol as a replacement for sucrose in chocolate. Article Chocolate (0,77 Mo)April 2004
Sugar-free coated confectionery: Maltitol magic
(Food Marketing & Technology)
The article highlights the challenges around sugar-free panning and reviews the many benefits of MALTISORB® maltitol. Sugar-free coated confectionery... (0,59 Mo)November 2003
Use MALTISORB® maltitol and NUTRIOSE® FB synergy to create baked goods that combine healthiness and tastiness
(Innovations in Food Technology)
Sugar, fat, calorie or fibre content claims are a must for successful newly-launched baked goods. The article demonstrates how MALTISORB® maltitol combined with NUTRIOSE® soluble fiber can open up new health opportunities for cereal products. Use MALTISORB® maltitol and NUTRIOSE... (0,41 Mo)August 2003
Maltitol: a complete, functional sugar substitute
(Innovations in Food Technology)
Given the number of sugar substitutes on the market, it is sometimes difficult for food manufacturers to identify the most appropriate one. The article explains why maltitol makes the difference technologically and nutritionally. Maltitol: a complete, functional sugar (0,54 Mo)
