Cargill’s profits edged upward in the third quarter on better results in its food ingredients and applications business, but were only slightly higher than those of a year earlier.
Larger pack sizes, products with nuts and spicy and exotic fruit flavours are featuring heavily in new product development in the confectionery sector, according to Leatherhead Food Research.
Functional health ingredients have failed to move into mainstream confectionery and have not penetrated the market as expected, according to a report from Leatherhead Food Research.
Barry Callebaut has outshone the global chocolate market in its six month results, but profits were stunted by recent partnership-related costs and supply chain investments.
People who consume chocolate frequently may have lower body mass index (BMI) values, suggests ‘intriguing’ data from the University of California, San Diego.
Dutch gum manufacturers along with research group TNO have partnered with the Foundation NederlandSchoon in a research project to make chewing gum less sticky and easily degradable.
Barry Callebaut is investing €33.2 (CHF 40m) over the next 10 years in a cocoa sustainability initiative it hopes will boost farm productivity, increase quality and improve farmer livelihoods.
Utilising dairy ingredients already present in confectionery items can allow manufacturers to produce healthy products that meet consumer demands, according to a specialist at NIZO Food Research.
AarhusKarlshamn (AAK) has posted modest growth in its fourth quarter (Q4) and final year results driven by raw material price increases and strong performance in its core food ingredients segment.
Cargill has announced plans to invest €20m in two cocoa and chocolate production facilities in Germany as it looks to boost its presence domestically and in Eastern Europe.
Mint confectionery products containing the sweetener stevia could appeal to EU consumers, but each country has its own preference, according to a consultant to Cargill
BASF (Germany) and Teck Resources Limited (Canada) have signed a three year agreement to jointly develop innovative and affordable zinc fortification and supplementation solutions.
Ethically responsible companies catering to health-conscious consumers with clean-label premium products are likeliest to win, according to a market analyst.
A downturn in sales throughout Western Europe has seen Barry Callebaut fail to meet its projected growth for the first quarter. However the Swiss chocolate supplier said it is still outperforming the market.
Barry Callebaut has acquired a 100% stake in Spanish company La Morella Nuts for an undisclosed sum as it aims to be the European leader for nut products.
Lyckeby Culinar AB has won an award for its small extruded crisp pearls that it has said can combine natural flavours and colours without affecting taste and slash costs in half when compared to using freeze dried fruit.
Leading confectionery and ice-cream brand owners are switching to colouring foodstuffs over natural colours, as consumer demand for clean label products continues unabated, and retailers acknowledge the potential they hold in terms of brand value, claims...
Ingredients firm ADM has launched range of mildly fruity cocoa powders; cocoa masses and chocolate that it has said can reduce bitterness in chocolate based products and appeal to more consumers.
Ingredients firm Wild has launched a range of exotic fruit flavours for jelly gums as it claims there is potential for firms to offer products that are distinct from competitors.
Ingredients firm Chr. Hansen has doubled the number of products in its fruit colouring food stuffs range, which it said will allow manufacturers to diversify sweet confectionery products and keep an e-number free label.
Taura has launched an ingredients range that it claims allows manufactures to combine 100% ultra rapid concentrated (URC) fruit and vegetables with other ingredients for the first time in premium confectionery and baked goods.
Greater ownership and management of the stevia supply chain has helped to build a system that is sustainable, responsible, and scalable, say leading global suppliers PureCircle and Cargill.
Vitamin B12 may form a complex with a satiety-boosting hormone and provide formulators with a novel weight loss ingredient for use in products like chewing gum, preliminary research suggests.
In-depth understanding of how stevia works with different flavour systems, bulking agents, and other ingredients is required to optimise NPD or reformulation of existing food and drinks using the natural sweetener.
The world’s leading cocoa manufacturer Barry Callebaut has entered a joint venture with Indonesian cocoa exporter P.T. Comextra Majora and has announced plans to build a €24m manufacturing facility.
Irish researchers have patented the process for a non-sticky, biodegradable gum that uses cereal proteins to replace rubber gum bases in chewing gum and are looking for companies to commercialise the product.
Industrial chocolate supplier, Barry Callebaut, expects a lower rate of growth for the global confectionery market next year - 1 to 2% - and warns of continued volatility in raw material prices.
US firm Proliant Dairy claims to have developed a new dairy ingredient that can successfully replace expensive whey powder, lactose and skimmed milk powder in a variety of food systems.
Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
Asian-Pacific markets continued to provide solid growth opportunities for Kerry, notes the ingredients and flavours group as it released an interim management statement for the first nine months to 30 September 2011.
San Diego-based flavor firm Senomyx has reported increased revenues and narrowed loss in the third quarter – and also announced it has received GRAS status for two new savory flavor enhancers.
ADM (Archer Daniels Midland) Cocoa has released a new addition to its Unicao range of cocoa liquors from Ghana cocoa beans, following the release of a similar product from its Ivory Coast facilities last month.
Flavours and fragance house Givaudan, while posting third quarter results, said its decision to increase its prices will soften the impact of higher raw material input costs for products such as citrus and orange oil in 2011 and fully cover them in 2012.
Sensory research from Solae suggests that replacing whey proteins with less costly soy could save money without impacting on the taste or texture of chocolate-flavoured nutrition bars.
Consumers globally prefer natural over artificial colours, claims a survey of 5,000 respondents in 10 countries worldwide that Chr. Hansen commissioned from consumer research group Nielsen.
ADM Cocoa claims to have overcome the barriers that have historically prevented the development of premium bakery and confectionery fillings with a long shelf life through the use of lipid technology.
