A staggering 38% of global cocoa is lost each year to disease or pests - and this figure looks set to rise - yet research is scant compared to rice, corn or wheat. Why is this and what is being done to reduce it?
Use of egg white peptides is rising among global bakery and confectionery manufacturers because the animal-based protein is a rich source of bioactive peptides that can improve human health, according to Fact.MR research firm.
Mondelēz International has announced plans to launch a 30% less sugar Cadbury Dairy Milk next year but some consumers are taking to social media to air their grievances.
US Highland (UHLN) has completed the acquisition of Supreme Sweets, a commercial bakery that designs, produces and delivers custom private-label products for restaurant chains and grocery retailers, for an undisclosed sum.
An estimated 15 million Americans suffer from food allergies, including 5.9 million children – or about two per classroom – and while an increasing number of companies offer products that are safe for them, there is still significant room for growth,...
Far from being cocoa's poor cousin, carob powder is the ideal ingredient for healthy confectionery for kids, mimicking the "shine, snap and silky smooth texture" of milk chocolate without the stimulants caffeine and theobromine, says Supertreats...
YouBar has seen increased demand for its ready-for-market nutrition bars that meet individualized recipes for a range of dietary and nutritional needs.
Both white and dark chocolate can be used as a carrier matrix for bioactive substances like omega-3, say researchers. However the type of EPA and DHA used may have a major impact on quality, they warn.
Alland & Robert has welcomed sixth generation family member Charles Alland to take over the business from his father Frédéric Alland, announcing a number of forthcoming initiatives for the acacia gum firm.
Windsor Fudge Kitchen has created a limited edition Lemon & Elderflower whipping cream fudge to celebrate the Royal Wedding of Prince Harry and Meghan Markle on May 19.
Cult lollipop brand DeBeukelaer has signed a licence agreement with Chupa Chups to fill its refreshment sticks with two liquid strawberry and apple flavors, covered in dark chocolate.
‘Concerns about processed sugar and the impending sugar tax means today’s consumers are looking for healthier and natural alternatives across all categories, including confectionery.
So Free Chocolate maker Plamil Foods has seen rapid innovation and growth in the free-from space in its 54-year history, but never more so than what it is experiencing today, says the company’s MD.
Rising industry and consumer demand for more healthy products, especially with reduced sugar, was one of the drivers behind Tate & Lyle’s decision to double the size of its laboratory and application centre in Singapore.
Demand for natural, origin vanilla is on the rise. But how to ensure supplies from cyclone-prone Madagascar are stable and sustainable? FoodNavigator spoke to Symrise about food credits for farmers, diversified sourcing and quality bonuses.
Chinese confectionery ingredient company Jiangsu Wuxi Taihu Cocoa Food Co is re-entering the finished chocolate products market, more than 10 years after selling that side of the business to Hershey's.
Jujubes are a nutritious superfruit with caramel flavour notes that are "extremely versatile" and ideal for bakery, confectionery and dairy products as well as beverages, says the CEO and founder of Abakus Foods.
PureCircle is set to plant nearly 16,000 tons of stevia in 2018 - a 200% increase from the year before - to meet increasing global industry demand for a zero-calorie sweetener that tastes ‘the most sugar-like.’
Swedish firm AarhusKarlshamm AB (AAK) has reported ‘record-high’ operating profit of SEK 471m ($58m) for Q4 2017, an 8% increase compared to the same period last year.
Barry Callebaut has reported sales volume growth above the global chocolate market in the first three months of fiscal 2017/18, but lower cocoa prices saw its revenues slightly decline.
German supplier Herza Schokolade has developed two leaf-shaped yogurt chocolate inclusions, which it claims could prove popular in Western Europe where yogurt’s reputation is rising.
From technological advances to health and sustainability IOI Loders Croklaan’s director of innovation, Renee Boerefijn, sees an exciting future for innovation in the food sector.
Barry Callebaut has made available a range of low-sugar chocolate designed to promote an improved nutritional profile to confectionery that doesn’t compromise on taste.
Amborella Organics has created a range of organic lollipops that grow into a herb or flower after they have been eaten, by planting the biodegradable sticks into soil to simultaneously decompose and grow.
Swedish supplier Bayn Europe claims oat oil is an alternative, clean label emulsifier providing better yield stress in sugar-reduced chocolate than polyglycerol polyricinoleate (PGPR) and soy lecithin.
Flavor giant Firmenich recently inaugurated a manufacturing plant for encapsulated flavors in Sao Paulo, Brazil, which will serve as a center of excellence for encapsulated technologies in Latin America.
With an oat protein acquisition and mycoprotein partnership already under its belt, Naturex is now working on a new “high-end, functional” protein made from its leftover plant-based biomass to be launched next year. Its three-pronged strategy for growth...
Chocolate samples using cocoa from Dominica, Hawaii, Martinique and Sierra Leone were among the 18 winners of the International Cocoa Awards 2017 and could offer strong prospects for premium chocolate companies, say the event organizers.
