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.
Cert ID Europe has introduced a certification programme to confirm that sunflower lecithin does not contain traces of soy.
Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than a standard chocolate recipe without compromising on taste.
Leading cocoa processor Barry Callebaut has reported volume growth ahead of the global chocolate confectionery market in its first quarter.
Recommending intense sweeteners as a way to reduce sugar intakes cannot be justified as a public health strategy, the French Agency for Food, Environmental and Occupational Health & Safety (ANSES)...
A Mars-backed study has provided further evidence that high cocoa flavanol consumption may help improve cognitive function, possibly through changes to insulin sensitivity.
Olam’s $1.3bn deal to acquire ADM Cocoa is likely to have little impact on the price of cocoa ingredients for chocolate makers because grinding capacity is still concentrated with three...
ADM has struck a deal to sell its global cocoa business to Olam International Limited for $1.3bn.
Not all dietitians recommend the use of low-calorie sweeteners in weight management, a study published in The European Journal of Public Health has found.
Cargill has opened its first cocoa processing facility in Asia in the East Java region of Indonesia.
Confectionery manufacturers are expected to put twists on classic Easter eggs in 2015 as consumers start to display Easter treats at home like works of art, according to Barry Callebaut.
Barry Callebaut is receiving a growing number of requests for confections with sparkling colors that combine crunch and bitterness at its decorations lab in the Netherlands.
Chocolate makers must completely replace sugar and reduce fat content to a legal minimum to be able to make a ‘light in calories’ claim in the EU, according to Barry...
Shrinking a confection is a surefire way to reduce calories, but can it aggravate consumers and even discourage sales?
Manufacturers can create reduced or no sugar hard and soft candy product extensions without the risk of changing the taste of a proven seller through reformulation, according to Cargill.
Barry Callebaut plans to expand its chocolate plant in Lodz, Poland to help supply Central and Western Euro
Cocoa powder demand for use in compound confectionery coatings is rising rapidly in Asia and Eastern Europe as rising cocoa butter prices up the cost of chocolate manufacturing.
Barry Callebaut CEO Juergen Steinemann will resign next year after his company posted revenue and net profit growth in fiscal 2014.
CEO Henry Miller had a vision for his company, Henry’s Humdingers, when he founded it. He wanted to give consumers a new take on honey and at the same time...
Tate & Lyle used the recent Food Ingredients-Asia trade event in Jakarta as a springboard for its mounting ambitions in the country of 250 million people as well as other...
Barry Callebaut will increase capacity at its factory in Extrema, Minas Gerais in Brazil in anticipation of rising demand in the region.
The natural sweeteners market has continued to grow as consumers seek to cut both sugar and artificial sweeteners from their diets – but it still has a long way to...
European appetite for isoglucose is still uncertain – despite the impending end to quotas.
Dairy and bakery businesses are expected to benefit from a change in the EU’s sugar policy, which would considerably boost isoglucose production, according to a leading industry analyst.
Cargill, long a leader in stevia technology, says its taste prediction model forms the foundation of its new stevia technology, called viaTech.
Barry Callebaut has confirmed it is sourcing 15% of its cocoa from sustainable sources but has not set targets to scale up to 100%.