News & Analysis on Chocolate, Candy and Cocoa
'The number one consumer driver is natural or clean label, followed by glycemic index and keto friendly...'
Are sugar alcohols losing their luster, will allulose take off, and is stevia still hot? FoodNavigator-USA caught up with Icon Foods, Cargill and Beneo to explore formulation trends as brands come under increasing pressure to reduce sugar and keep labels...
AIPIA Summit Americas
Smart packaging and connected packaging is on the radar of senior executives and is attracting significant investment across the value chain, according to Deloitte.
Spotlight on Madagascar
Ever since the first cocoa trees were planted in the 18th century, Madagascar has been cultivating its single origin chocolate in a unique environment insulated from the rest of the world.
The joint venture, which will be renamed Alland & Sayaji, will aid access to a growing Indian economy and manufacturing sector, particularly in flavors, confectionery and beverages.
Manufacturing
The €50m ($56m) ‘state of the art’ factory in Novi Sad, Serbia, will be a hub for the region, with an annual production capacity over 50k tonnes.
Traceability
Known as SCiO, the technology will allow traders to analyze the full moisture of cocoa beans on location and non-invasively – in under one minute.
The ‘snack evolution’ will continue for the foreseeable future as half of consumers are snacking at least three times a day, according to IRI’s Sally Lyons Wyatt.
Malaysia’s home-grown confectionery and biscuit brand Julie’s is experiencing fast growth in China’s e-commerce space, with sales growing by five-fold in the past three years.