Confectioners should replace white color titanium dioxide with rice starch to alleviate consumer health concerns, says supplier Beneo, even though toxicity has not been demonstrated by any authority in typical food uses.
Belgian chocolate is profiting from a consumer trend for authentic and traceable products, according to industrial chocolate producer and ingredients supplier Puratos.
Barry Callebaut revenues for the first three months of fiscal 2013/14 were up 21.4% driven by a strong chocolate performance in Europe and the newly acquired Petra Foods cocoa business.
The US Food and Drug Administration has amended food additive regulations to allow expanded safe use of acacia gum (gum arabic) in foods, in response to a petition filed by Nexira, supplier of a dietary soluble acacia gum marketed as Fibregum.
Replacing sugar with fibers in chocolate could be more effective in reducing global sugar consumption than cutting portion sizes, but will come at a cost, according to Barry Callebaut.
A new global campaign will bring together experts and policy makers to tackle the current global epidemic of obesity and diabetes by reducing 'unnecessarily high' levels of sugar in food and beverage products.
Freeze drying could unlock the potential of red berries and citrus fruits as decorations and inclusions in chocolate while preserving the color and nutrients of the fruit, says supplier Chaucer Foods.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Barry Callebaut and Petra Foods have called on arbitrators to resolve a dispute over payment terms from the sale of Petra’s cocoa ingredients business to Barry Callebaut.
Special Edition - Beyond sugar: Hitting the sweet spot
Between laxative effects, clean labeling and GM, ConfectioneryNews takes a walk through the different sweetener options for hard, soft and jelly candies and the associated pros and cons for each.
Special Edition - Beyond sugar: Hitting the sweet spot
Chemical ingredients firm Renessenz has developed a cooling agent for chewing gum and candies that it claims outlasts all other menthol derivatives on the market.
Fats and oils supplier EFKO has noted a recovery in the Russian confectionery market as demand for its functional cocoa butter substitutes soared in its 9-month results.
AarhusKarlshamn (AAK) claims its filling fat Chocofill NH 110 is lower in saturated fats than lauric fats and can save confectioners money by eliminating the tempering stage compared to polymorphic fats.
Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas.
Fats and oils supplier IOI Loders Croklaan claims that its crystallization starter CristalGreen gives specific chocolate confectionery applications a clean label and longer shelf-life.
This year’s almond crop has produced the smallest almonds in 40 years, meaning potential problems for food manufacturers that rely on a particular size of whole or sliced almond, according to Blue Diamond Growers.
Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label trend.
Stevia use in new products is booming, while artificial sweeteners still lead the way on a global basis. However, in coming years, market research organisation Canadean foresees a spate of mergers and acquisitions in the stevia industry, to consolidate...
Stevia supplier GLG Lifetech posted a net loss of $14.3m in the third quarter, but said it is making solid progress in its collaboration with COFCO, China's largest food company, to develop foods and beverages with stevia that will reach "every...
Roquette, Novozymes and Chr. Hansen were among the winners announced at last night’s Europe Excellence Awards ceremony at the industry event FiE, we take you through who else won what at the show.
Natra is developing a range of Spanish olive oil, cheese and wine filled chocolates; the company hopes that the integration of these Mediterranean ingredients will put Spain on the map for chocolate.
Waste shells from cocoa processing are rich in fibre and antioxidants and carry great potential as food ingredients, according to Australian plantation-to-bar manufacturer Daintree Estates.
Barry Callebaut is prepared to supply more certified cocoa if the industry demands it, but with 12% total cocoa volumes coming from ‘sustainable’ sources it says it already has more sustainable cocoa products than the market currently wants.
Barry Callebaut has recorded a 4.9% drop in net profit for the fiscal year 2012/13 as it integrates Petra Foods’ cocoa business and experiences capacity constraints.
DSM has delivered a Q3 increase in EBITDA earnings of 27% across all its divisions despite “headwinds” like the ongoing economic flatline in Europe and elsewhere, challenging currency movements and rising ingredient costs.
Spanish cocoa processor Natra has posted a net loss in its 9-month results which it attributed to rising cocoa prices amid speculation of industry consolidation.
Increased sales in developing markets for its flavour division have helped flavour and fragrance giant Givaudan to sustained growth above the market average for the first nine months of 2013.
French ingredients firm Naturex claims to be the first supplier to offer natural blue spirulina coloring for lipophilic confectionery applications such as compound coatings.
Barry Callebaut has opened its first chocolate factory in Turkey, while SunOpta has completed a organic and specialty cocoa processing facility in the Netherlands.
Cargill says it is diversifying its carrageenans portfolio in both location and species to combat the associated supply risks of the texturing ingredient derived from seaweed.
By Rick Beckmann, senior foreign legal counsel, and Aldi Rakhmatillah, associate, of Susandarini & Partners, in association with Norton Rose Fulbright Australia
How should Indonesia and, more to the point, the local community, benefit from foreign investment in plantations?
Honey, molasses and malt extract have long been incorporated into food products for many other reasons besides their natural sweetening abilities—among them color, aroma, browning, texture, better moisture retention and improved shelf life.
Forecast butter and milk powder shortages could limit the EU’s ability to keep up with domestic and global demand, according to chocolate and confectionery trade group CAOBISCO.
Sweeteners are widely used to replace sugar in diet and low calorie products within the food and beverage industry. However, many consumers are still worried about these ingredients. So, what are the facts behind low calorie sweeteners?
The pace of progress on the joint development program of Cargill and Evolva to produce fermentation-based steviol glycosides is ‘exceeding expectations’ with the resulting ingredients potentially hitting the market earlier than expected.
