One of Asia-Pacific’s leading authorities on natural food colours has urged Australian and New Zealand food manufacturers, marketeers and media to show greater leadership in converting to natural colours.
Barry Callebaut's R&D department talks to ConfectioneryNews after winning a blood flow health claim for cocoa flavanols in dark chocolate and cocoa beverages.
Demand for sustainable cocoa is growing in mature markets and the Middle East is beginning to move away from compound chocolate, according to the head of Cargill Cocoa & Chocolate’s revamped sales team.
Natra Cocoa and Chocolate has reported flat sales in its first half results due to weak consumer spending in Europe and a blip in chocolate consumption in its growth driver Asia.
French-based chocolate and ingredients supplier Cémoi has developed a color-coded sensory analysis chart that it claims will enable customers to create personalized tastes.
ADM Cocoa has introduced a low fat cocoa powder that it claims is well suited to nougats and other protein foam based confectionery that lose structure in the presence of fat.
The FDA’s decision to give the thumbs up to spirulina as a source of blue color in candy and gum finally gives US firms a natural alternative to artificial FD&C Blue #1 ('brilliant blue') and opens up new opportunities in natural greens,...
An unnamed Indian company will soon rival a string of Chinese firms by supplying WS-23, a cooling agent that minimizes the bitterness of menthol in gum, according to the firm’s global distributors.
Paramount Aromachem India will move to a new facility near Delhi where it plans to produce half of the global demand for synthetic spearmint flavor L-carvone which is used in chewing gum.
Tate & Lyle CEO Javed Ahmed says earning and profit forecasts are intact – “mid single digit growth” – despite an unseasonably cold spring that has contributed to an annual drop of 4% in the US soft drinks market and hit its specialty and bulk sweeteners...
Fruit and vegetable residues typically discarded in the manufacture of isotonic sports drinks could be a rich nutrient source for other foodstuffs like bars and biscuits, Brazilian researchers have found.
The good news: Around 15% of global palm oil produced in the past year was certified by the Round Table on Sustainable Palm Oil (RSPO). The bad news: Only half of it earned a premium, which doesn’t sound like a great recipe for inspiring more producers...
Wrigley has filed a patent to use a compound in gum that creates a cooling sensation without unwanted flavors and odors associated with options currently on the market.
A great deal of research and development is needed before the industry is able to reliably replace cocoa butter with an ingredient that completely matches it, warn researchers.
Barry Callebaut has filed a patent for a process to grind cocoa shells into a powder fit for use as a cocoa replacer, fat bloom inhibitor and ingredient in other foods.
The global reduced fat chocolate category is set for 13.4% sales growth this year. We ask how chocolate makers can formulate to get a piece of the action.
SPECIAL EDITION: HEALTHY AND FUNCTIONAL CONFECTIONERY
The possibilities for functional chocolate are wide-ranging. In this special edition, ConfectioneryNews scopes out the in-demand active ingredients for chocolate products, from probiotics to phytosterols and energy ingredients.
SPECIAL EDITION: HEALTHY AND FUNCTIONAL CONFECTIONERY
Energy and antioxidants are the biggest trends for herbal sugar confectionery with acerola, guarana and green tea the hottest three ingredients, says Naturex.
The Archer Daniels Midland Company is holding discussions to sell its cocoa ingredients business - a business unit that saw profits plunge 24% last year.
Swiss-Israeli flavours and ingredients house Frutarom wants a greater slice of the global functional foods and drinks market with new investment and initiatives to tap markets like the Americas and Asia and the “sensitive” European market.
Russian fats and oils supplier EFKO Group has reported rapid sales growth in cocoa butter substitutes in its first quarter (Q1) results as the domestic confectionery market picks up.
Health Canada has issued a reminder for healthy adults to limit their caffeine intake to no more than 400 mg per day, with lower levels for children and pregnant women.
The European Commission has said there is enough competition from ADM and Cargill to make Barry Callebaut’s $950m acquisition of Petra Foods’ Ingredients division free from competition concerns.
When stevia sealed EU novel foods approval in December 2011 it was heralded as the holy grail of sweeteners, but has it lived up to all the hype for chocolate?
Cocoa butter is estimated to be the fat source for around 40% of chocolate bars compared to 5% for cocoa butter equivalents (CBE) – but the balance could be shifting.
Java Gum, one among many caffeine-added treats showed at this year’s Sweets and Snacks Expo, promises fresh breath and an energy boost—for adults only.
Strong consumer demand for sugar-free gum – a ‘sweet’ spot of the industry – will lead to exciting new flavors and nutrient delivery, says ingredient supplier Ingredion, with the company’s new encapsulation matrix opening up product developers’ creativity.
Chocolate is a strong carrier for probiotics and could present an opportunity for brand manufacturers to introduce products to improve gut health, according to supplier DuPont.
Ingredients firm Mantrose-Haeuser has launched its Certicoat antisticking polish and glazing agent in Europe after success in the US and has also developed an organic variety.
Cargill claims to be revolutionising the chocolate market with a caramel offering that is the “fourth type of chocolate” alongside milk, white and dark.
Ingredient supplier Chr. Hansen says it has stepped up efforts to support food and drink manufacturers in making the switch to the 'next generation' of natural colours by expanding its range of colouring foodstuffs.
