US artisan chocolate producer TCHO has launched a new coffee chocolate bar after conducting a unique testing program with customers and working directly with cocoa farmers.
Barry Callebaut has reached an outsourcing agreement with a subsidiary of Argentinean confectionery giant Arcor and plans to build a new factory in Chile.
A medicated chewing gum prototype that combats motion sickness could give a platform to incorporate other active ingredients with objectionable tastes into gum.
Positive science results are helping cocoa flavonols make progress in the market, and resolving issues around supply, around sustainability, and even around basic analytical methods could open the field of opportunity even wider, experts say.
Spanish chocolate and cocoa processor Natra has more than doubled its operating profit in its ninth-month results helped by relaxing cocoa prices, North American expansion and a shift to value added products.
Adani Wilmar, one of the largest soy producers in South Asia, has gained non-GMO soya lecithin certification, which it will use to provide the European food industry with 30 tonnes of the emulsifier per day.
Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.
Barry Callebaut has told ConfectioneryNews.com that it is looking to reach a settlement with around 100 employees in the UK who staged strikes yesterday and on Saturday over a pay dispute.
Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% compared to commonly used citric acid.
Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s Dr Wayne Morley applies his top tips to real case studies.
Gum titan Wrigley has filed a patent for a gum formulation containing soluble fiber that it claims improves flavor and texture while increasing the healthiness of the product.
As foods become ever more complex, the need to be able to efficiently troubleshoot problems becomes even more critical. In this guest article, Wayne Morley, PhD, head of food innovation at Leatherhead Food Research, outlines his top 10 tips for efficient...
New research from Italian scientists suggests that consumers value coffee, liqueur wines and port as the most desirable pairings with chocolate, but that preferences depend on cocoa content.
Consumers who prefer milk chocolate have a significantly lower threshold for bitter tastes, according to a new study that suggests manufacturers could benefit from testing consumer rejection thresholds as part of their R&D process.
German confectionery coatings firm Capol will have increased presence in the United States after its private equity owner purchased a US distribution business.
Singapore-based Petra Foods’ cocoa ingredients business had nosedived in its second quarter (Q2) results due to weakening chocolate demand in developed markets.
Spanish ingredients producer Natra has unveiled a new granulated chocolate product that it says will form a ‘new generation’ of powdered chocolate for the industry.
The number of new products sweetened with stevia extracts in the EU shows a “significant uplift” on last year according to David Jago, Mintel director of innovation and insight.
High purity stevia volume sales at PureCircle have increased by more than 20% year-on-year, PureCircle reported in a pre-close update for the second half of its financial year.
Surging demand for natural colours, ongoing emerging markets growth, coupled with steady performances in core cheese, meat and cultures and enzymes businesses has delivered healthy Q3 results for Chr Hansen.
Chocolate chips in cookies are not blighted by the unappealing fat bloom experienced in conventional chocolate, but the industry is still at odds as to why after a study funded by the International Organization of Confectioners (PMCA) proved inconclusive.
A US appeal court has upheld a previous federal court decision which found that Wrigley’s patent on a menthol chewing gum formulation was too similar to earlier patents as argued by Cadbury Adams USA.
The Blommer Chocolate Company has established the joint venture firm GrowCocoa with ingredients supplier Olam International to allow the companies to move into Latin America and new cocoa origins in Africa.
Biotec firm Lycotec has developed an ingredient for chocolate and other fat-based foods that it claims can help consumers to manage their weight and reduce blood cholesterol.
Chocolate manufacturer Barry Callebaut has acquired a new plant in Canada and plans to expand another facility in the US, increasing its capacity by 60,000 tonnes.
Biotech firm Lycotec has developed an ingredient that it claims can harness the health potential in both dark and milk chocolate and lead to products with anti-ageing, injury recovery and increased physical performance properties.
Kraft-owned Cadbury has expanded its sharing bag portfolio with a chocolate-coated toffee popcorn product, in a bid to burst into the UK’s rattling £42m (€52.46m) popcorn market.
Singapore-based firm Petra Foods has forecast that sales in its cocoa ingredients division will decline after revenues fell in its first quarter (Q1) results provoked by cheaper cocoa bean prices.
Archer Daniel Midland’s (ADM) oversaw strong performance in its cocoa segment despite a fall in profits for the whole group in its third quarter results.
In light of current economic difficulties organic consumers are looking elsewhere for foods, and sustainable products resonate with their core values, according to the MD of Cert ID.
Cargill has added a center of expertise to its cocoa processing facility in Wormer, the Netherlands and automated warehousing at the Port of Amsterdam following a €57m ($82m) investment.
First half EBIT profits for 2011-12 surged 19% to €83m at Chr Hansen as it shrugged off the effects of severe fluctuations in the price of red colorant carmine, and ongoing probiotic health claim uncertainty in Europe – its biggest yet most stagnant market.
Market Expansion Services group DKSH has opened a new innovation centre for confectionery and bakery ingredients in Taiwan to cater to the unique flavour preferences in the country.
Amorfrutins found in the root of liquorice may have anti-inflammatory effects and could aslo be useful in the reduction of blood sugar levels, according to new research.
