We received the new ISO certificates following the audits of the past month:
New certification (ISO 9001) in Nesle after FSSC 22000 at the end of last year
Renewal of ISO 9001/14001/45001 certifications (which replaces OHSAS 18001) for Feurs
Nigay has been carrying out researches for a better knowledge of caramel for many years. In order to do so, they worked with several laboratories to show the antioxidant activity of caramel. A scientific article describing the results of these studies has just been published!
You can read more below.
The one-shot technology is based upon the almost simultaneous discharge of filling (caramel for example) and shell mass (chocolate) into a mould.
Did you know that there are 3 main flavours for caramel?
1. Sweet (for all the caramels)
2. Bitter (for the longer cooked caramels)
3. Salt (for salted butter caramels)
But did you know that there are many different descriptors that can be attributed to caramel?
Discover them in our flavour wheel!
Consumers are actors of their health and well-being and more and more attentive to their diet. They favour products "without" (added sugar, additives...), choose foods "enriched in" (fibers, vitamins, proteins, calcium...) and reduce their consumption of foods high in sugar and fat.
Following this trend, Nigay offers nutritionally optimized caramels.
