Ferrara Candy Company’s Black Forest brand has launched its first USDA-certified organic gummies, which are currently available at Kroger, and will be rolling out to major US retailers such as Walmart, Target, CVS and Dollar Tree in January.
Swiss Chocolate titan Barry Callebaut has handed the job of taking EU heart health claim winning cocoa flavanols to the supplements sector to French herbals leader Naturex.
Valrhona Chocolat claims it has opened doors to a new category of confections with a chocolate couvertures made from double-fermented cocoa beans using fruit juice.
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
Fully hydrogenated oils (FHOs) do not create harmful trans-fats, and could replace partially hydrogenated oils (PHOs) in many applications. However, manufacturers are reluctant to use them because the word ‘hydrogenated’ has become “demonized”, argues...
Solazyme is aiming to launch the latest addition to its micro-algae-based ingredients portfolio in early 2016 - an algae butter - which it says could replace hard fats such as palm oil or partially hydrogenated oils in a variety of applications spanning...
Cargill plans to close its chocolate plant in Lititz, Pennsylvania in January 2016 as it restructures its manufacturing footprint in its chocolate and cocoa business.
With consumer interest in health and specialty oils growing, FoodNavigator takes a look at the positioning of superfood newcomers and well-established favourites in Europe.
Pecans could become a mainstay ingredient across the bakery and snacks industry as consumers look for more versatility in their products, says the Center for Pecan Innovation.
Tate & Lyle plc has been ordered to pay £18M in damages to American Sugar Refining (ASR) by the Commercial Court in London after the US firm acquired its EU sugars business.
Coloring Food with food: Will EU regulations spur a global shift to natural colors in confectionery?
Coloring Foods supplier GNT says the global confectionery market will rapidly move away from artificial and additive colors as an implementation period to conform with EU rules on colors looms.
Corbion has successfully patented a proprietary acid powder coating technology, using partially-neutralised acid instead of fat coatings, the company announced.
Archer Daniels Midland is set to open first facility built under the aegis of its new WILD Flavors and Specialty Ingredients business unit. The new facility in Cranbury, NJ, will provide flavor and applications expertise to customers in the thriving...
There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place to help mitigate risk.
British Sugar has withdrawn a UK advert for Truvia which claimed sweetener was natural - despite having paid out €5m in a US court for the same claim two years ago.
Chocolate makers can up the premium proposition of tablets with imperfect nut inclusions visible on the surface, claims Barry Callebaut’s Spanish nut business La Morella Nuts.
Arla Foods Ingredients is showcasing a new high-protein ingredient for cake mixes that the company hopes can take advantage of the 'snackification' trend.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.
The National Confectioners Association (NCA) is pushing for Australia to be allowed to export more sugar to the US under the Trans Pacific Partnership (TPP) as it decries plans to maintain current US sugar rules.
Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing food waste.
While consumer demand for natural colors in the U.S. lags behind that in the U.K., it is nearing “a tipping point” as parents’ concerns increase about the potential impact on children’s health of artificial colors and more natural options become available,...
Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and candies may be creating harmful cycles within the human body.
ADM deZaan claims its newly launched dark cocoa powder is the first of its kind to be alkaline free, meeting the chocolate industry's demand for clean label ingredients.
Ongoing consumer concern about sugar consumption means some consumers are turning away from sweet tastes altogether, according to market research organisation Mintel.
Barry Callebaut has completed an expansion of its Region Americas head office in Chicago and has added a new applications laboratory to simulate a full-scale manufacturing plant.
Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.
Barry Callebaut has announced it will establish a chocolate plant on the premises of Indonesian biscuit firm GarudaFood to supply it 10,000 metric tons of compound chocolate per year.
BioVittoria and Guilin GFS Bio-Tech Co have doubled their monk fruit supply and significantly boosted production capacity following a multi-million-dollar investment leading to the formation of a new company - Monk Fruit Corp - boasting an estimated 70%...
Gusto Cola says it can overcome mainstream preconceptions about cola with its craft brand, offering something that ‘pushes the right buttons’ with consumers.
A proprietary carrier particle can reduce sugar content and calories by more than 50% – without a loss in sweetness or a rise in costs, says Israeli company DouxMatok.
Two family-owned U.S. candy firms say a switch from artificial to natural colors and flavors is financially risky and claim many technical difficulties still exist.
Special edition: Innovations in better-for-you confectionery
Gummies fortified with collagen peptide or magnesium could be money-spinners outside niche drugstore channels, says Swiss functional confectionery producer Hunziker.
Special edition: Innovations in better-for-you confectionery
Chocolate is a more effective delivery system than capsules and tablets for probiotics and could be an attractive alternative for consumers, according to Croatian supplement firm Milsing.
Tate & Lyle has announced a restructuring that will see it make changes to its struggling Splenda sucralose business and exit most of its European Bulk Ingredients business.
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market Insights.
