UK chocolate company Cadbury will launch two Bournville variants to retailers from this month - Cadbury Bournville Old Jamaica and Cadbury Bournville Orange. Both are available in 180g bars which retail at £1.65.
Clutched to the president’s chest like a medal of nationalisation, Cargill Venezuela cannot be sitting very comfortably this week as it awaits the fate of its rice plant.
DSM and Roquette have announced that they are to commercialize the production of bio-based succinic acid by the end of 2009 after trials have shown that producing the acid via biological means, rather than using petrochemicals, is commercially viable.
Consuming green tea may offer protection against gum disease, a condition that may affect over 30 per cent of the population, suggests a new study from Japan.
TIC Gums has developed a fast-drying shell coating system for chewing gum, confectionery and nuts, which it said was prompted by continued high demand and uncertain supply of gum arabic.
A new partnership between a stevia supplier and a flavors and ingredients firm will speed the process of bringing low-calorie stevia-sweetened products to market, the companies claim.
Maryland could become the first US state to ban several artificial food colorings which have been linked to hyperactivity and behavioral problems in children, if proposed legislation is approved.
Seeds of the Osmanthus fragrans plant may offer a novel red colour for food formulators, and tap into the growing demand for natural colours, says new research from China.
German ingredients firm Alfred Wolff rolls out a one-step polishing agent for chocolate-coated cereal flakes to meet the industry's need for improved surface shine and protective coatings.
Protein manufacturer Proliant continues to push ahead with its re-entry into the dairy sector through the global launch of a new ingredient it says can provide added value in food formulation, whilst cutting costs compared to other dairy solids.
GLG Life Tech has announced six new stevia seed strains said to have a high content of Rebaudioside A (rebiana) – a development it says will enable direct planting in the fields.
The new EU flavouring regulation should cause no immediate panic amongst food manufacturers, says Synergy, but there are some aspects of the law that are left open to interpretation.
Alberta, Canada-based Bioneutra has applied to the UK Food Standards Agency (FSA) for European Union Novel Foods approval for a prebiotic, isomalto-oligosaccharide sweetener.
Superfruits top the bill for sweet flavour predictions in 2009, suggesting confectionery formulators mindful of innovation in a testing climate should increasingly consider exotic flavours in their new product designs.
The Centers for Disease Control and Prevention (CDC) has highlighted the difficulty of investigating ingredient-driven illness and called on manufacturers to inform consumers of the origin of their peanut ingredients.
Marabel Farms, an independent producer and supplier of cocoa beans from the Dominican Republic, has opened its first warehouse and distribution centre in the US.
GSB Flavor Creators continues to tap into the trend for more adventurous flavor combinations with the launch of three new pairs of ‘shuffled flavors’ for the Christmas holidays.
The UK’s Food Standards Agency (FSA) has called on food manufacturers to come forward if they wish their company or brands to be included in a list of those that are free from the so-called ‘Southampton six’ colours.
More stevia sweetened products are lining up for launch but campaigners are calling for the FDA decision that signaled that the sweetener could be used in food and beverages to be reversed.
Scientists have warned that food manufacturers should move quickly if they wish to reformulate their products befor the official calorific value for fibre goes up next October.
The FDA has given the long-awaited green light for Reb A, the sweetener made from the stevia leaf, to be used in food and beverages - opening the flood gates for new product launches.
Avebe has extended its Etenia range of potato starches with two new applications, including a vegan alternative to gelatine for soft jellies and wine gum-type confectionery.
The development of a new enzyme for low-lactose milk and dairy products can cut out the formation of off-flavours following processing, according to its manufacturer.
The prospect of antidumping measures for citric acid looms in the US after an investigation found Chinese companies selling products below market value. But one industry player says the duties would have a limited impact.
Leatherhead Food International (LFI) is investigating the potential of novel and emerging technologies for emulsions which could help food manufacturers reduce fat content of products without sacrificing mouth-feel.
Chocolate consumers are becoming more adventurous, enjoying darker, more unusual flavour combinations with higher cocoa percentages, according to Mintel.
Cargill Texturizing Solutions' regional director explains how combinations of texturisers can produce the required effect in foods, and how texture descriptions like 'velvety' and 'crunchy' now crop up in promotional materials.
Henry Hussell, European marketing manager for Cargill Sweetness, explains what the recent EU approval of erythritol's zero-calorie claim means for food manufacturers.
Spanish cocoa firm Natra is launching a line of functional chocolate ingredients, which would allow manufacturers to improve the health profile of their products though the addition of omega-3 and fibre.
Cargill is launching its first ever lecithin from sunflower, which it expects to attract interest from manufacturers pursuing allergen-free claims and to prove particularly popular for confectionery.
Persimmon and Masala are among the flavor trends that Mintel has named in its new forecast for 2009, which focuses on exotic fruits and ethnic influences.
Ingredients manufacturer National Starch Food Innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products.
UK ministers have agreed with a Food Standards Agency proposal on voluntary phasing out of the ‘Southampton six’ food colours by the end of 2009, according the agency’s chief executive.
The line between children’s and adult’s food is blurring along with a growing interest in Asian flavors and hidden nutrition, according to a report looking at opportunities for food and beverage manufacturers.
Solbar is exploring new applications for its Bontex steam textured soy proteins, and believes that attention to their nutritional benefits could make them attractive for bakery and confectionery goods geared towards health.
While the availability of whey and lactose products continue to climb during 2008, price volatility has managed to hamper hikes in profitability of the segment as manufacturers hunt for cheaper ingredients, says a new report.
When the going gets tough, the tough innovate. So is the message underpinning this year's food trade exhibition SIAL, with swathes of new product designs potentially injecting innovative ideas into the portfolio of confectionery firms operating in...
A new range of natural sweetness enhancers have been introduced to try and recreate the syrupy mouth feel that comes with sugar but tends to be lost in low-calorie products.
Ocean Spray has opened what it describes as the largest cranberry processing facility in the world but it said that it could be expanded further, if only there was enough fruit to go round.
Tate & Lyle has announced plans to build a new polydextrose line in The Netherlands, which it says will be the first facility for the manufacture of the prebiotic fibre and bulking agent in Europe.
A Chinese chocolate brand sold in Australia and New Zealand has been recalled after authorities found it to be contaminated with the chemical melamine, source of an ongoing contamination scandal.
Tate & Lyle is to appeal against a court ruling which concluded that Chinese importers and manufacturers of sucralose did not infringe the sugar giant’s patents, as it had claimed.
Cargill says that efficient chocolate making and other industry start up challenges will be the order of the day for participants of its chocolate workshop taking place this November.
Maja Foods is introducing a range of natural butter flavours in Europe that are produced using fermentation technology, as it aims to cater to natural flavour needs and the challenges posed by new regulations.
