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.
Gelatine should be seen as a functional ingredient for use in ‘better for you’ products, according to gelatine supplier Rousselot.
Swiss Chocolate titan Barry Callebaut has handed the job of taking EU heart health claim winning cocoa flavanols to the supplements sector to French herbals leader Naturex.
Valrhona Chocolat claims it has opened doors to a new category of confections with a chocolate couvertures made from double-fermented cocoa beans using fruit juice.
Fully hydrogenated oils (FHOs) do not create harmful trans-fats, and could replace partially hydrogenated oils (PHOs) in many applications. However, manufacturers are reluctant to use them because the word ‘hydrogenated’...
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a...
Solazyme is aiming to launch the latest addition to its micro-algae-based ingredients portfolio in early 2016 - an algae butter - which it says could replace hard fats such as...
Cargill plans to close its chocolate plant in Lititz, Pennsylvania in January 2016 as it restructures its manufacturing footprint in its chocolate and cocoa business.
The market for dairy permeate powder will “explode into life” once a Codex Alimenatarius standard is adopted, says Arla Foods Ingredients.
Watch a live stream of the World Chocolate Masters in Paris where contestants compete to be the best chocolate chef in the world.
Candy makers using natural coloring foods should dump negative no artificial colors on-pack claims, says supplier GNT.
Asian chocolate players are expected to opt for compound coatings over real chocolate in 2016 due to the rising costs of cocoa, says supplier Aalst.
With consumer interest in health and specialty oils growing, FoodNavigator takes a look at the positioning of superfood newcomers and well-established favourites in Europe.
Olam International has concluded a deal for ADM’s cocoa unit and expects its new cocoa business to deliver EBITDA of $180m-200m by 2018.
Pecans could become a mainstay ingredient across the bakery and snacks industry as consumers look for more versatility in their products, says the Center for Pecan Innovation.
Tate & Lyle plc has been ordered to pay £18M in damages to American Sugar Refining (ASR) by the Commercial Court in London after the US firm acquired its EU...
Coloring Foods supplier GNT says the global confectionery market will rapidly move away from artificial and additive colors as an implementation period to conform with EU rules on colors looms.
Corbion has successfully patented a proprietary acid powder coating technology, using partially-neutralised acid instead of fat coatings, the company announced.
Edible oils AAK has acquired a 51% share of Indian specialty oils and fats company, Kamani, to strengthen its foothold in India.
Archer Daniels Midland is set to open first facility built under the aegis of its new WILD Flavors and Specialty Ingredients business unit. The new facility in Cranbury, NJ, will...
There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place...
Cargill will pay a $110,000 civil penalty over alleged violations of the Clean Air Act at its Vitamin E manufacturing facility in Eddyville, Iowa.
British Sugar has withdrawn a UK advert for Truvia which claimed sweetener was natural - despite having paid out €5m in a US court for the same claim two years ago....
Chocolate makers can up the premium proposition of tablets with imperfect nut inclusions visible on the surface, claims Barry Callebaut’s Spanish nut business La Morella Nuts.
Arla Foods Ingredients is showcasing a new high-protein ingredient for cake mixes that the company hopes can take advantage of the 'snackification' trend.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.