Archives for December 17, 2013

Special Edition - Beyond sugar: Hitting the sweet spot

‘It is chocolate with steviol glycosides that stands out’ - Barry Callebaut innovation chief

Steviol glycoside sweetened chocolate is currently the best proposition for sugar-free chocolate, according to Barry Callebaut.

Sugar prices to edge higher as deficit looms

Sugar prices are set to edge upwards of 8% next year due to a decline in global production, according to Rabobank.

Special Edition - Beyond sugar: Hitting the sweet spot

Chewing over sweeteners for sugar-free gum

Stevia leaf extract and unblended xylitol offer the strongest potential for sweetening chewing gum, according to experts.

Special Edition - Beyond sugar: Hitting the sweet spot

A bittersweet symphony for alternative sweeteners in chocolate

Reducing or replacing sugar in chocolate confectionery is no easy task, but possibilities do exist.

Special Edition - Beyond sugar: Hitting the sweet spot

Hard and sweet: The elusive candy promise

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.  

Hershey ups palm oil pledge but Greenpeace wants more

Hershey has committed to purchasing 100% traceable and sustainably-sourced palm oil by the end of 2014. Greenpeace has welcomed the move, but has reservations about timelines and terminology.

Social climbers: Aussies plump for premium chocolate

Lindt, Ferrero and artisanal chocolatiers could be set to profit from thriving demand for premium chocolate in Australia, market analysts Leatherhead Food Research say.