Health & functionality

“It’s very difficult to get an intense sweetener from a natural source; while the need exists. That explains the success of stevia leaf extract,” says Cargill sugar confectionery specialist

Special Edition - Beyond sugar: Hitting the sweet spot

Hard and sweet: The elusive candy promise

By Annie-Rose Harrison-Dunn

Between laxative effects, clean labeling and GM, ConfectioneryNews takes a walk through the different sweetener options for hard, soft and jelly candies and the associated pros and cons for each.  

EFSA says the review is one of the most comprehensive risk assessments of aspartame ever undertaken

Aspartame is safe, EFSA concludes

By Caroline SCOTT-THOMAS

The European Food Safety Authority (EFSA) has completed a major review of aspartame’s safety, and has concluded that the sweetener is safe for the general population at current consumption levels.

Protein has a big ‘ordinary’ future, says Glanbia

Dispatches from #FIE2013

Protein has a big ‘ordinary’ future, says Glanbia

By Shane STARLING

Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.

Taura says fruit doesn't need an EFSA claim, it stands on its own feet

Dispatches from FiE

Is the next generation of fruit functional?

By Annie-Rose Harrison-Dunn

Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas. 

Barry Callebaut says its new red food color could home in on seasonal retail opportunities

DISPATCHES FROM FIE 2013

What’s the occasion for Barry Callebaut’s E-free red?

By Annie-Rose Harrison-Dunn

Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label trend.

Mars Chocolate: EU regulations limit industry efforts to cut fat

Dispatches from FiE 2013

Mars: Chocolate fat reduction challenge in EU

By Annie-Rose Harrison-Dunn

The chocolate industry can only go so far to reduce fat in the EU, says Mars R&D manager, meaning portion size is the only current option.

Flavanol health claims are dangerous ground at the moment, says new Scottish confectioner, IQ Chocolate, which is preparing its own EFSA health claim

IQ Chocolate preps sports performance cocoa health claim

By Annie-Rose Harrison-Dunn

Scottish chocolate start-up, IQ Chocolate, has high hopes for its “raw” dark chocolate bars within the high quality, functional foods sector and is currently in the initial stages of preparing a dossier for a health claim. 

Is the lure of antioxidant-enhancing dried fruit inclusions causing chocolate makers to think twice about experimenting with extreme flavors?

Dried fruit health halo prompts rise as chocolate inclusion

By Oliver Nieburg

Chocolate makers are increasingly opting for dried fruit inclusions over sharper flavor additions like chilli and nuts because of their perceived healthy image and flavor enhancing properties, according to confectionery equipment supplier Egan Food Technologies...

Infographic: The facts behind low calorie sweetener consumption

Infographic: The facts behind low calorie sweetener consumption

By Nathan Gray

Sweeteners are widely used to replace sugar in diet and low calorie products within the food and beverage industry. However, many consumers are still worried about these ingredients. So, what are the facts behind low calorie sweeteners?