Barry Callebaut has signed an agreement to acquire Spain’s Chocovic, in a deal that will give the chocolate giant its first manufacturing plant in Spain.
Increasing consumer interest in healthy eating ideals is the driver behind US confectionery maker Necco’s switch to natural colours and flavourings for its wafer candy.
Senomyx has received notification from the Flavor and Extract Manufacturers Association (FEMA) that its new sucrose enhancing flavor ingredient is GRAS (generally recognized as safe).
In the second part of our special series on the health benefits of cocoa polyphenols, NutraIngredients looks at the science behind the claims, and asks how much is too much
Stevia sweeteners have already hit on the radar screens of one in three moms, a PureCircle survey indicates – but the next step from awareness is building a good impression.
Cargill has reported a 65 percent drop in earnings for the first quarter of fiscal 2010 from the same period last year, partly due to the company’s investment in phosphate and potash suppliers The Mosaic Company.
Symrise has reorganised its natural food colourings range and is now offering tailored advice to manufacturers that want to avoid artificial hues that will soon require off-putting warnings on labels.
Borregaard is launching four new vanillin ingredients for use in chocolate, bakery, dairy, and sweets, which are said to be better tuned to the taste of the product.
Replacing the sugar in strawberries with the natural sweetener stevia could lead to a new range of low-calorie dried fruit products, says a new study from the Americas.
Danisco is introducing two new carrageenan ingredients for use in powdered jellies and hot milk-based powdered desserts, said to provide a gelatine-like texture but withstand warm conditions better.
Bell Flavors & Fragrances claims to have developed ‘the next big flavor’ with an exclusive license agreement for Peppadew, the sweet and spicy South African pepper.
Daily supplements of a flavonoid-rich chocolate may reduce biochemical markers of arterial hardening and boost heart health, say results of a randomized controlled trial.
Stevia could soon be adopted by ice cream manufacturers, claims a partnership of ingredient developers which believes it has overcome the technical challenges of producing frozen desserts using the natural sweetener.
Some 70.4 million tonnes of sweeteners were used by the global food and beverage industry in 2008, including sugars. But which sweeteners are most used, in volume terms?
Achieving the ideal sweetener blend is a scientific undertaking, making or breaking a product’s acceptance. In the second part of our special series on sweetener blends, FoodNavigator look at what makes a blend a success.
The first stevia-sweetened products have begun to emerge, but until the sweetener blend is perfected, they could potentially harm consumers’ interest in stevia, said a senior analyst at Mintel.
The health benefits of wine could be available to those who prefer not to drink alcohol, says a German team who are adapting the by-products of red wine production to make a powder for use in yoghurts and chocolates.
Vegetable milk made from a blend of peanuts and cowpea may offer an alternative to dairy for milk chocolate formulations, suggests a new study from Ghana.
Chr Hansen has developed a new natural white colour from calcium carbonate, which it claims is the first non-chemical alternative to titanium dioxide available to coated confectionery and chewing gum manufacturers.
Baobab fruit pulp has been given the green light of approval for use in some food and drink applications, with the US FDA signing off GRAS status for the vitamin C-rich ingredient.
Barry Callebaut has confirmed it has ended negotiations with Spanish chocolate producer Natra over the integration of its European consumer chocolate business, citing differences over valuation.
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Barry Callebaut’s Acticoa blend of high-antioxidant cocoa and chocolate ingredients is being expanded across a range of products under Prestat’s Choxi+ brand in the UK.
The zero-calorie sweetener erythritol may exert a strong antioxidant activity which may protect vascular health of diabetics, says a new study from The Netherlands.
AHD is entering the stevia sweetener market in the US with an extract sourced from Japan; meanwhile, Sweet Green Fields has announced that it has received GRAS notification for its stevia from the FDA.
Brenntag UK has purchased Cargill’s packaged glucose syrup business for the UK and Northern Ireland, taking direct responsibility for customers as of next month.
BioPlus is introducing a new sucralose to manufacturers around the world, and sees future market growth in developing new versions of the popular sweetener.
Look at the globe and you’d be hard pressed to find two countries further apart than Ireland and New Zealand. But they stand side-by-side on the folic acid fortification issue – it is not needed.
Scientists have developed an ‘electronic tongue on a chip’ to quickly and accurately identifies sweetness, giving manufacturers an inexpensive quality control tool.
Industry-wide focus on flavor issues is crucial to the long term success of stevia-derived sweeteners, says the executive vice president of Reb A supplier Blue California.
Firmenich has extended its collaboration with Senomyx over the development and commercialisation of sweetness enhancers, with a view to helping reduce levels of sucrose, fructose and rebaudioside.
Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
A component of the common food additive lecithin my help the liver process fat and glucose, opening up lecithin to a potential role in the growing health ingredients category.
Wild has launched a blend of plant extracts to help chocolate manufacturers create antioxidant rich products without needing to buy special quality cocoa beans.
NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.
Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
Food and beverage ingredient demand has been ‘stable’ in Tate & Lyle’s Q1, says the company in its interim statement, and the year so far has exceeded expectations.
A UK manufacturer of traditional seaside rock has been fined for using too high levels of Ponceau 4R, one of the ‘Southampton Six’ colours implicated a study of hyperactivity in children.
Not again! As if industry is not struggling enough with the severity of the European Food Safety Authority’s nutrition and health claims rulings so far, the situation has not been helped by the kind of articles that appeared in the UK press today and...
A High Court judge has found in favour of Asda in its court battle with Ajinomoto over food and beverage ‘no nasties’ labelling, which listed aspartame as an ingredient not used. Ajinomoto plans to appeal.
Bell Flavors and Fragrances has developed a range of honey replacers to respond to uncertainties on the global honey market as colony collapse disorder (CCD) has diminished bee colonies around the world.
