Consumers increasingly view clean label as about more than avoiding ‘artificial’ ingredients, according to a new survey from Kerry, which also reveals that some ingredients previously considered safe bets in clean label formulations, such as natural flavors...
Chocolate makers will be the main customers of a technology that enhances the sweetness of sugar allowing manufacturers to use up to 30% less, says supplier DouxMatok.
DuPont in Japan says it is striving to spur innovation in the supplement and functional food space for the ageing population by launching 11 ‘smart ageing’ concepts at this week’s HI Japan show.
“Positive colour claims” can lift a product’s performance and help food makers tap into the growing global demand for clean labels, consumer research sponsored by colour specialist GNT Group reveals.
Purple chocolate, coloured with nutrient-packed fruit and vegetable powders, can make healthy foods such as muesli more appealing or give indulgent ice cream a healthy halo, says Herza Schokolade.
Ruby chocolate may become as popular as white chocolate within three decades, but observers say the craft movement is skeptical and secrecy of the process may mean it is unjustly associated with GM.
There's "a gold rush mentality" in the palm oil sector preventing it from becoming truly sustainable, says Danish NGO NepCon. But its database Sourcing Hub can help manufacturers make the most sustainable possible choices when buying palm...
Bored with the usual hemp launches - granola and cereal bars - one Danish supplier is helping manufacturers think outside the box. Hemp cheese, gin, salami and marzipan are just some of its latest creations.
Evolva will cut its workforce by 43% and spin off its Indian R&D laboratory to become a product-based company. "Technology will always be the backbone at Evolva but we've reached the point where we need to be laser focused on commercialising...
The British Retail Consortium (BRC) and the Food and Drink Federation (FDF) are calling on ingredient manufacturers, product specialists and researchers to submit details of sugar alternative ingredients to help companies reformulate their products.
Olam says lower cocoa prices impacted profitability in its cocoa business in the first half of 2017, but it expects profits in the division will improve.
Ingredients group Givaudan aims to make its flavour technology more accessible to small- and medium-sized food and drink businesses in Western Europe through a strategic tie-up with distributor IMCD.
Chinese supplier Guilin Layn Natural Ingredients wants to be the first firm to sell monk fruit in Europe, and has submitted a request for a scientific opinion to the European Food Safety Authority (EFSA).
Fruit d’ Or has announced approval by Health Canada for the omega-3 and omega-6 content of its multifunctional cranberry seed oil ingredient. The approved claim wording includes “for the maintenance of good health.”
Grains such as quinoa, and cereals including corn flakes and rice puffs, are attracting attention globally as an ingredient or flavor in chocolate confectionery but not so much in Germany.
Cargill cannot prove a cause-and-effect relationship between eating sugar-free candy sweetened with at least 90% erythritol and a reduced risk of dental caries, the European Food Safety Authority (EFSA) has said.
Barry Callebaut has expanded its protein product portfolio by launching its FortiPro brand, a chocolate coating that contains 15% to 20% protein per serving.
Sweetech, a new family of flavor enhancers from Bell Flavors and Fragrances, can help food and beverage manufacturers achieve significant (20-50%) reductions in sugar and retain a clean label, claims the Illinois-based company.
Barry Callebaut has grown revenues by +2.9% for the nine-months of fiscal 2016/17 driven by supply deals with Mondelēz and Indonesian biscuit maker GarudaFood.
American Almond has opened its new facility that it moved from Brooklyn, New York, to Pennsauken, New Jersey, to expand its nut-based products portfolio.
With a recent European resolution calling for tariffs and trade barriers against any palm oil linked to deforestation, Malaysia's minister for plantations and commodities warns: "We will react and respond accordingly to any discriminatory measures...
An improving global economy, stronger than expected economy in developed countries and rising disposable incomes in developing countries are the main reasons why demand is growing for confectionery products, according to Global Data.
A new variety of oil palm developed using traditional plant breeding techniques will increase crude palm oil yields by up to double current levels, says SMART Tbk, a subsidiary of Golden-Agri Resources (GAR).
By diversifying its vanilla sourcing to Uganda, Indonesia and India as well as developing alternative natural flavours, flavour giant Firmenich says it is weathering the impact of Madagascan cyclone Enawo.
The Roundtable on Sustainable Palm Oil (RSPO) has issued its first RSPO Next certification, a stricter voluntary add-on, to Colombian-based agribusiness Daabon Group.
By Kathy Groves, Head of Microscopy, Leatherhead Food Research
Soluble dietary fibers, dextrins and added vanilla can help manufacturers cut sugar beyond reducing portion size, writes Leatherhead Food Research’s head of microscopy.
PureCircle has requested a safety opinion from the European Food Safety Authority (EFSA) for glucosylated stevia as it hopes to bring the enzymatically modified sweetener to the European market in 2018.
Italian-Dutch confectionery manufacturer Perfetti Van Melle has partnered with Irish convenience food giant Greencore to produce a cake under lollipop brand Chupa Chups.
Barry Callebaut is one step closer to its goal of sourcing fully sustainable cocoa by 2025 as its chocolate cups and decorations making subsidiary, Mona Lisa, has joined the Cocoa Horizons program.
Chocolate and cocoa supplier Barry Callebaut has increased its number of product lines available in China after seeing sales of its gourmet range doubling over the last four years.
