Industry used to shy away from scrutiny towards ingredients lists, but by choosing the right colour or flavour firms can add value to products and reassure consumers, according to colouring food supplier GNT and kids' food brand Appy Kids Co.
Food tech start-up Unavoo has launched a natural, stevia- and prebiotic fibre-based sweetener that can replace sugar like-for-like in dairy, bakery and beverage products.
AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut.
If high purity Reb A used to be the only game in town when it comes to stevia, the game has become a lot more sophisticated in the past couple of years as suppliers compete to provide the best-tasting combinations of steviol glycosides, and products become...
Barry Callebaut’s head of innovation expects the chocolate industry will opt for natural fibers to gradually cut sugar and calories, but says uptake for sugar reduction remains low.
Acacia gum is 100% natural, non-GMO, organic, gluten-free and applicable in almost every area of the food industry. Why does it have a chequered past, and how can it obtain the clean-label credentials it wants?
Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose syrup.
Herza has launched ‘Paleo cocoa’ shavings made from pure organic cocoa mass in response to an increasing demand for chocolate with a high cocoa content.
As climate crisis decimates Brazil’s orange crop, Tunisia is graced with a record yield. How will the European market be affected and can the crises resolve one another?
CEOs of organic candy and snack brands, including Pure Growth Organic, iWon Organics and Torie & Howard, have voiced their opinions on whether hydroponically-grown foods should be certified as organic.
After a year-long race to the bottom by Chinese manufacturers, acesulfame-K sweetener prices have grown steadily since May, with analysts expecting further increases then stabilisation as suppliers, including segment giant Anhui Jinhe, hold back on production.
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
The UK-based specialty ingredients developer, Thew Arnott, is now offering a vegan alternative to shellac in its range of AraTAs coatings for confectionery products. Shellac is a resin secreted by the female lac beetle, and is often used a food glaze.
Film maker Michael Dorgan went to the forests of Latin America and Africa to investigate palm oil production while observing a palm oil-rich diet and returned convinced only multi-stakeholder action can provoke real progress.
'Let me be frank: No other broad certification scheme for a sustainable agricultural crop goes as far as RSPO for palm oil.'
The Roundtable on Sustainable Palm Oil (RSPO) is battling a number of issues, from its own members adding 'palm oil-free labels' on product packaging to calls at an EU level to strengthen its certification criteria. But according to United Plantations...
Barry Callebaut has outpaced the overall global chocolate market in its full-year results as long-serving chairman Andreas Jacobs announces plans to step down.
Consumers appear to becoming more sophisticated and specific about which ingredients or characteristics they find most troublesome in packaged foods and beverages, new research from CivicScience suggests.
Consumer research leads Cargill to believe that it has finally rounded the stevia taste bend, just in time for the revamp of nutrition labeling phases in over the next several years.
The “war on sugar” has dented demand of sweet snacks as 47% of global consumers look for foods with limited or no added sugar, according to a recent survey by Euromonitor.
Startup couverture supplier Sambirano Valley Chocolat has opened a chocolate technology center in Canada and has plans for its own cocoa plantation in Madagascar.
Barry Callebaut plans to acquire a chocolate plant from Mondelēz International in Halle, Belgium, under an agreement to supply the Milka maker 30,000 metric tons of liquid chocolate annually.
Using powerful food smells could increase feelings of fullness as a study has demonstrated the orosensory transfer of satiety expectations when certain odours are paired with specific foods.
The zeal for sugar reformulation could blinker companies against producing the healthiest versions of their products, experts told FoodNavigator following the FDF’s latest sugar reduction guidelines.
Steviva Ingredients has introduced a sugar replacer, Erysweet + Ultra stevia and erythritol blend, that it claims can solve sugar-free chocolate's tempering issues and deliver up to 99% sugar reduction.
A review article published in a dentistry journal makes the case that erythritol is superior to xylitol or sorbitol in preventing adhesion of harmful bacteria to teeth.
Canadian confectionery manufacturers are now able to use sodium hydrogen malate-added powder, developed by Corbion, to improve the sour flavor profile of their products, says the supplier.
Cargill has suspended new business with IOI and called on the palm oil supplier to “take further action to resolve the charges that resulted in its RSPO suspension and address longstanding environmental and social grievances”.
Swedish oils giant AAK has struck a deal to buy Richmond, CA-based California Oils Corp from Mitsubishi Corp in a bid to increase its presence in the US market.
Sugar alternatives may actually increase an individual’s appetite for real sugar by interfering with the way glucose is used in the body, a study has found.
Next-gen food colourings like Merck’s new silica-based pigment could offer a compromise between colouring foodstuffs and synthetic products. Yet, experts have questioned potential for consumer acceptance.
Global sugar prices have rocketed 30% since mid-April as the balance between supply and demand tightens. In Europe prices have remained steady but could soon increase, according to Rabobank’s latest sugar quarterly.
