Bookmark this section to see what the big names in ingredients supply are up to from Cargill and ADM to Barry Callebaut, AAK and Palsgaard. Stay up to speed with developments in cocoa butter and powder, fat reduction, milk powder and gelatin.
Consumer research leads Cargill to believe that it has finally rounded the stevia taste bend, just in time for the revamp of nutrition labeling phases in over the next several...
The “war on sugar” has dented demand of sweet snacks as 47% of global consumers look for foods with limited or no added sugar, according to a recent survey by Euromonitor....
Floral flavours in food are on trend in Europe thanks to their perceived healthiness and sophistication. But which are the preferred categories, are extracts better than natural aromas and what...
Barry Callebaut has expanded its chocolate factory in Singapore to meet growing demand for chocolate across Asia.
Spanish supplier Natra has joined the bite size trend by offering five chocolate ranges in resealable sharing formats.
Startup couverture supplier Sambirano Valley Chocolat has opened a chocolate technology center in Canada and has plans for its own cocoa plantation in Madagascar.
Non-GMO verification is moving beyond branded goods as more ingredient suppliers look to become certified, says certification body FoodChain ID.
Stevia supplier Steviva has received Safe Quality Food (SQF) certification at its new headquarters based in Portland.
Barry Callebaut plans to acquire a chocolate plant from Mondelēz International in Halle, Belgium, under an agreement to supply the Milka maker 30,000 metric tons of liquid chocolate annually.
Consuming xylitol does prevent cavities despite recent uncertainty over its anti-caries properties, according to a DuPont study.
The European Commission says it has opened an investigation to see if the proposed merger of Dow and DuPont is in line with the EU Merger Regulation.
Using powerful food smells could increase feelings of fullness as a study has demonstrated the orosensory transfer of satiety expectations when certain odours are paired with specific foods.
The zeal for sugar reformulation could blinker companies against producing the healthiest versions of their products, experts told FoodNavigator following the FDF’s latest sugar reduction guidelines.
Barry Callebaut has opened a chocolate academy in Mumbai as it anticipates growth in India’s premium and gourmet chocolate segment.
Steviva Ingredients has introduced a sugar replacer, Erysweet + Ultra stevia and erythritol blend, that it claims can solve sugar-free chocolate's tempering issues and deliver up to 99% sugar reduction.
Barry Callebaut says protein chocolate is poised to expand beyond traditional granola and energy bars to clusters and trail mixes.
A review article published in a dentistry journal makes the case that erythritol is superior to xylitol or sorbitol in preventing adhesion of harmful bacteria to teeth.
Canadian confectionery manufacturers are now able to use sodium hydrogen malate-added powder, developed by Corbion, to improve the sour flavor profile of their products, says the supplier.
Cargill has suspended new business with IOI and called on the palm oil supplier to “take further action to resolve the charges that resulted in its RSPO suspension and address longstanding...
Barry Callebaut is to supply Tony’s Chocolonely cocoa butter that can be traced to the Dutch firm’s partner cooperatives in Côte d’Ivoire.
Tesco – the UK’s largest supermarket chain – has pledged to use only cocoa from Rainforest Alliance sources in its private-label chocolate.
Swedish oils giant AAK has struck a deal to buy Richmond, CA-based California Oils Corp from Mitsubishi Corp in a bid to increase its presence in the US market.
Sugar alternatives may actually increase an individual’s appetite for real sugar by interfering with the way glucose is used in the body, a study has found.
Barry Callebaut has grown revenues and sales volumes despite declines in the overall global chocolate confectionery market.
Next-gen food colourings like Merck’s new silica-based pigment could offer a compromise between colouring foodstuffs and synthetic products. Yet, experts have questioned potential for consumer acceptance.