The chocolate supplier has made ruby readily available in the US and Canada – to be labeled as ruby couverture – and vows to fight for FDA approval of a fourth standard of identity.
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
A review of published studies concerning chocolate consumption and bone health found that moderate chocolate intake was linked to greater longitudinal bone growth in adolescents, but little to negative bone effects for postmenopausal women.
Colorado’s Explorado Market saw an opportunity to create a low-sugar, low-carb chocolate chip that consumers following a ketogenic diet could trust and use in multiple ways.
'The number one consumer driver is natural or clean label, followed by glycemic index and keto friendly...'
Are sugar alcohols losing their luster, will allulose take off, and is stevia still hot? FoodNavigator-USA caught up with Icon Foods, Cargill and Beneo to explore formulation trends as brands come under increasing pressure to reduce sugar and keep labels...
Ever since the first cocoa trees were planted in the 18th century, Madagascar has been cultivating its single origin chocolate in a unique environment insulated from the rest of the world.
The joint venture, which will be renamed Alland & Sayaji, will aid access to a growing Indian economy and manufacturing sector, particularly in flavors, confectionery and beverages.
The ‘snack evolution’ will continue for the foreseeable future as half of consumers are snacking at least three times a day, according to IRI’s Sally Lyons Wyatt.
DuPont Nutrition & Health's XIVIA Xylitol will see its range of applications expand as scientific evidence continues to earn the ingredient approval in a growing number of countries.
Manufacturer says broad food knowledge and direct involvement in various agricultural supply chains means it is in a unique position to source coconut grown on certified farms that are required to meet comprehensive criteria for sustainable agriculture.
Single origin chocolate is attracting strong sales and high product satisfaction among consumers. For ingredient suppliers, this presents an opportunity to give back to the rural communities growing the commodity. FoodNavigator caught up with an analyst,...
The California chocolate company, which last year debuted its premium bars infused with specific dosages of THC, announced a line of single-serving squares and low-dose bites.
Galia Orme 'loves chocolate!' and can recall childhood memories of making and eating chocolate as a child in South America. She set up CHOC Chick from her kitchen table to promote the 'pure goodness of chocolate in its raw state and bring...
Giant cocoa producer commits to including coconut a 100% sustainable ingredient by 2025, as it announces major investment in its cocoa processing capabilities in Abidjan.
Incorporating chocolate in local food applications is key to achieving market success for the category in China, according to Barry Callebaut, which expects to see launches of new products featuring its flagship Ruby chocolate increase this year.
San Francisco-based Guittard Chocolate Company has invested in farmer training to preserve chocolate flavours from cocoa growing regions and advance its sustainability mission, director of marketing Amy Guittard told FoodNavigator.
The global confectionery ingredients market is expected to grow to $97.38bn by 2025, at a CAGR of around 6.1% between 2019 and 2025, according to Zion Market Research.
Luker Chocolate is a Colombian cocoa supplier and chocolate maker that believes cocoa production can deliver positive societal change: “We believe that chocolate makes the world a better place.”
Using digital tools to trace the entire supply chain produces not only commercial and reputational benefits, but also fosters trust between firms and its partners, according to Olam Cocoa.
What’s the best part of a Reese’s Peanut Butter Cup – the chocolate or the peanut butter? Fans can decide with a first taste of Reese’s Lovers Cups over the next two days in NYC.
Rule Breaker Snacks, one of the first companies in PepsiCo’s incubator program, asked fans to chip in to a Kickstarter campaign to boost production of its new bite-sized brownie snack.
The agriculture and nutrition company will acquire the German provider of natural citrus flavor ingredients for an undisclosed amount, pending approval by the end of the second quarter.
From ice cream on a roll, to high-cocoa content chocolate, here are four trends currently shaping Japan’s confectionery and dessert categories as seen at the recent FoodEx Japan show
Joining forces will offer customers ‘increased intimacy’ and a faster path to market with advanced decoration technology and production capabilities, not to mention a wider portfolio of gourmet offerings, said Cargill in a release.
KitKat Japan is a notable success story for Nestlé. At a time when food sector revenue has been under pressure – not least in Japan where demographic trends such as the ageing and declining population have depressed the market – KitKat Japan has gone...
Bartek Ingredients, which produces malic and fumaric acid for beverages, confectionery and baked goods, has completed a 4,000 ton/year capacity increase of its malic acid production facilities, in Canada.
Glanbia Nutritionals - a $1.4bn nutritional ingredients and cheese business - has struck a deal to acquire Watson, a Connecticut-based manufacturer and supplier of custom nutrient premixes, bakery ingredients, edible films and material conditioning products.
ConfectioneryNews was invited to Barry Callebaut’s special Innovation Day at its Chocolate Academy in Weize, Belgium, where we spoke to Bas Smit, the company’s global VP marketing and the man responsible for Ruby chocolate’s launch.
Consumers often say that if they’re going to indulge, they’d rather eat a small portion of something made with ‘real’ or familiar ingredients (butter, cane sugar, whole milk) than a more ‘processed’ low calorie/sugar/fat alternative.
New study by London Metropolitan University reveals higher levels of oxytocin, ‘the love hormone’ were detected amongst those receiving chocolates and flowers.
Indian company Prolgae Spirulina Supplies sells its sun-dried spirulina as an ingredient to food and nutraceutical markets in Europe and the US. With ambitious plans to expand, the group is now working on establishing finished food products and tablets...
As part of the reformulation special events at this year’s ProSweets/ISM, Glanbia International gave insights into how to create a healthy, protein-rich snack bar.
