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.
Barry Callebaut has completed an expansion of its Region Americas head office in Chicago and has added a new applications laboratory to simulate a full-scale manufacturing plant.
Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.
Barry Callebaut has announced it will establish a chocolate plant on the premises of Indonesian biscuit firm GarudaFood to supply it 10,000 metric tons of compound chocolate per year.
The European Commission has given the green light for Olam to acquire ADM’s cocoa operations.
Gusto Cola says it can overcome mainstream preconceptions about cola with its craft brand, offering something that ‘pushes the right buttons’ with consumers.
BioVittoria and Guilin GFS Bio-Tech Co have doubled their monk fruit supply and significantly boosted production capacity following a multi-million-dollar investment leading to the formation of a new company -...
Leading chocolate ingredients supplier Barry Callebaut has announced the current president of Unilever Foods Antoine de Saint-Affrique will become its next CEO.
A proprietary carrier particle can reduce sugar content and calories by more than 50% – without a loss in sweetness or a rise in costs, says Israeli company DouxMatok.
Barry Callebaut has acquired nut producer American Almond Products Co., soon after almond prices reached all-time highs in May.
Two family-owned U.S. candy firms say a switch from artificial to natural colors and flavors is financially risky and claim many technical difficulties still exist.
Ingredients supplier Beneo says obesity concerns may convince mainstream chocolate makers to swap sucrose for low-glycemic and tooth friendly sugar isomaltulose.
Ingredients supplier Roquette has developed 'detoxifying' chewing gum and gummy bears containing microalgae chlorella.
Gummies fortified with collagen peptide or magnesium could be money-spinners outside niche drugstore channels, says Swiss functional confectionery producer Hunziker.
Chocolate is a more effective delivery system than capsules and tablets for probiotics and could be an attractive alternative for consumers, according to Croatian supplement firm Milsing.
Tate & Lyle has announced a restructuring that will see it make changes to its struggling Splenda sucralose business and exit most of its European Bulk Ingredients business.
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market...
A new research report has said that artificial sweeteners may not help reduce obesity in children – a claim that the industry has dismissed.
A sharp drop in sugar prices is the main factor behind a fall in overall global food prices, says the UN’s Food and Agriculture Organisation (FAO).
The EC has handed Barry Callebaut cocoa extract blood circulation marketing tools in new sectors – including food supplements for the first time.
Barry Callebaut has outgrown the chocolate confectionery market in its half-year results, but its cocoa ingredients arm continues to be hampered by low cocoa ratios.
The European Commission has extended its deadline to investigate Cargill’s proposed acquisition of ADM’s chocolate business.
There is little evidence to prove natural sweetener xylitol prevents tooth decay in children and adults despite an EFSA-backed health claim, says a Cochrane review.
Barry Callebaut has employed techniques similar to those used in the Belgian beer industry to develop a yeast for controlled cocoa fermentation that it claims will lead to better tasting...
The world’s third largest grinder Olam has inaugurated a cocoa processing factory in San Pedro that partly runs on energy created from waste cocoa shells.
Mars says it is exploring natural alternatives but sees no safety concerns with artificial colors and flavors.