Barry Callebaut has outgrown the chocolate confectionery market in its half-year results, but its cocoa ingredients arm continues to be hampered by low cocoa ratios.
There is little evidence to prove natural sweetener xylitol prevents tooth decay in children and adults despite an EFSA-backed health claim, says a Cochrane review.
Barry Callebaut has employed techniques similar to those used in the Belgian beer industry to develop a yeast for controlled cocoa fermentation that it claims will lead to better tasting chocolate.
The world’s third largest grinder Olam has inaugurated a cocoa processing factory in San Pedro that partly runs on energy created from waste cocoa shells.
A Swiss company has introduced lactose-free chocolate Chocozero, which it claims will help manufacturers offer a better tasting option for a rising global population of lactose intolerants.
Barry Callebaut has entered a long-term agreement to supply industrial chocolate to World's Finest Chocolate and has leased the latter’s Chicago plant.
The tropical fruit with a vibrant red colour and anti-oxidant credentials
Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than a standard chocolate recipe without compromising on taste.
Recommending intense sweeteners as a way to reduce sugar intakes cannot be justified as a public health strategy, the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) has concluded.
A Mars-backed study has provided further evidence that high cocoa flavanol consumption may help improve cognitive function, possibly through changes to insulin sensitivity.
Olam’s $1.3bn deal to acquire ADM Cocoa is likely to have little impact on the price of cocoa ingredients for chocolate makers because grinding capacity is still concentrated with three players.
Not all dietitians recommend the use of low-calorie sweeteners in weight management, a study published in The European Journal of Public Health has found.
Confectionery manufacturers are expected to put twists on classic Easter eggs in 2015 as consumers start to display Easter treats at home like works of art, according to Barry Callebaut.
Barry Callebaut is receiving a growing number of requests for confections with sparkling colors that combine crunch and bitterness at its decorations lab in the Netherlands.
Special Edition: Cutting calories in confectionery
Chocolate makers must completely replace sugar and reduce fat content to a legal minimum to be able to make a ‘light in calories’ claim in the EU, according to Barry Callebaut.
Special edition: Cutting calories in confectionery
Manufacturers can create reduced or no sugar hard and soft candy product extensions without the risk of changing the taste of a proven seller through reformulation, according to Cargill.
Cocoa powder demand for use in compound confectionery coatings is rising rapidly in Asia and Eastern Europe as rising cocoa butter prices up the cost of chocolate manufacturing.
CEO Henry Miller had a vision for his company, Henry’s Humdingers, when he founded it. He wanted to give consumers a new take on honey and at the same time help bring light to the plight of honey bees, beset by threats. That was when he was 12.
Tate & Lyle used the recent Food Ingredients-Asia trade event in Jakarta as a springboard for its mounting ambitions in the country of 250 million people as well as other parts of Asia. Fibre and low-calorie sweeteners for weight control were a big...
The natural sweeteners market has continued to grow as consumers seek to cut both sugar and artificial sweeteners from their diets – but it still has a long way to go to catch up with more established sweeteners.
Dairy and bakery businesses are expected to benefit from a change in the EU’s sugar policy, which would considerably boost isoglucose production, according to a leading industry analyst.
Europe is the fastest growing market for food colourings driven by demand in natural and organic products, according to a new report from Grand View Research.
Fats and oils supplier EFKO has reported sales growth for its confectionery fats division in H1 as multinational confectioners post sales gains in Russia.
DSM Nutritional Products (DNP) wants to engage with commercial, government and academic entities at a 2-day open innovation (OI) summit with selected participants in December.
A German appeal court has ruled that Ritter Sport’s vanilla flavor in its whole hazelnut product is correctly labelled after consumer group Stiftung Warentest challenged it.
The European Commission has cleared Ferrero’s acquisition of hazelnut supplier Oltan and says there are no competition concerns due to ample alternative suppliers on the market.
Wild Flavors has developed a natural color series that includes a blue derived from microalgae spirulina, giving confectioners a natural option for fruit flavors like blueberry.
Cargill joins Barry Callebaut as the joint industrial chocolate powerhouse after its acquisition of ADM’s chocolate operations, but the move is risky in the volatile cocoa economy, says an analyst.
Biotec firm Lycotec has submitted a dossier to the European Food Safety Authority (EFSA) to gain a health claim for its L-tug ingredient, which it claims can be added to chocolate to reduce cholesterol.
