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News > Ingredients

Ingredients

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.

Bayn Europe creates sugar replacer for no-added sugar chocolate for Chinese market

Bayn Europe, which creates formulations for sugar reduction, has created a sugar replacement for chocolate, for the Chinese market.

Purple chocolate ups the possibilities for healthy indulgent foods: Herza

Purple chocolate, coloured with nutrient-packed fruit and vegetable powders, can make healthy foods such as muesli more appealing or give indulgent ice cream a healthy halo, says Herza Schokolade.

Editor’s Blog

Ruby chocolate: New gem in confectionery crown or pink misfit?

Ruby chocolate may become as popular as white chocolate within three decades, but observers say the craft movement is skeptical and secrecy of the process may mean it is unjustly...

Sustainability database can help manufacturers avoid buying bad palm oil

There's "a gold rush mentality" in the palm oil sector preventing it from becoming truly sustainable, says Danish NGO NepCon. But its database Sourcing Hub can help manufacturers make the most sustainable...

Dispatches from Shanghai

Ruby chocolate a fourth category 'naturally colored' from cocoa, says Barry Callebaut CEO

Barry Callebaut claims it has created the fourth category of chocolate, adding to milk, dark and white.

South Asia radius

Indian colour major continues westward push with Italian acquisition

Roha’s aggressive expansion strategy continues with the acquisition of its second Italian company is less than a year. 

Danish supplier serves up a healthy dose of hemp product innovation

Bored with the usual hemp launches - granola and cereal bars - one Danish supplier is helping manufacturers think outside the box. Hemp cheese, gin, salami and marzipan are just...

Evolva to axe almost half its workforce in restructuring overhaul

Evolva will cut its workforce by 43% and spin off its Indian R&D laboratory to become a product-based company. "Technology will always be the backbone at Evolva but we've reached...

People on the move

Barry Callebaut taps Unilever for innovation chief; names new Americas president

Barry Callebaut has made changes to its executive committee as its CEO and president Americas is set to retire.

News in brief

BRC & FDF call for submissions for sugar alternative ingredients

The British Retail Consortium (BRC) and the Food and Drink Federation (FDF) are calling on ingredient manufacturers, product specialists and researchers to submit details of sugar alternative ingredients to help...

Olam reports ‘significant headwinds’ in cocoa business

Olam says lower cocoa prices impacted profitability in its cocoa business in the first half of 2017, but it expects profits in the division will improve.

Givaudan targets SMEs with IMCD tie-up

Ingredients group Givaudan aims to make its flavour technology more accessible to small- and medium-sized food and drink businesses in Western Europe through a strategic tie-up with distributor IMCD....

Chinese supplier Layn to bring monk fruit to Europe

Chinese supplier Guilin Layn Natural Ingredients wants to be the first firm to sell monk fruit in Europe, and has submitted a request for a scientific opinion to the European Food Safety Authority...

News in brief

Fruit d'Or gets 'health maintenance' claim in Canada for cranberry seed oil

Fruit d’ Or has announced approval by Health Canada for the omega-3 and omega-6 content of its multifunctional cranberry seed oil ingredient.  The approved claim wording includes “for the maintenance of...

Millennials prefer grain-enhanced chocolate confectionery

Grains such as quinoa, and cereals including corn flakes and rice puffs, are attracting attention globally as an ingredient or flavor in chocolate confectionery but not so much in Germany.

EFSA rejects Cargill’s health claim on erythritol and dental health

Cargill cannot prove a cause-and-effect relationship between eating sugar-free candy sweetened with at least 90% erythritol and a reduced risk of dental caries, the European Food Safety Authority (EFSA) has said.

News in brief

Stevia-based flavour modifier cuts need for expensive cocoa and vanilla

Stevia supplier Pure Circle has developed a stevia-based flavour modifier that enhances vanilla and cocoa flavours as well as sweetening.

Long-fibre prebiotics show promising sweetness, say scientists

How to keep things sweet without adding calories – is it a Holy Grail or could UK scientists have found a solution thanks to long-fibre prebiotics?

Caramel supplier Nigay to open €20m French factory

French caramel supplier Nigay is to invest €20 million in a second factory in Northern France.

IFT 2017

Protein yet to plateau in chocolate confectionery, says Barry Callebaut

Barry Callebaut has expanded its protein product portfolio by launching its FortiPro brand, a chocolate coating that contains 15% to 20% protein per serving. 

News in brief

Sweetech flavor enhancers can help firms slash sugar by up to 50%

Sweetech, a new family of flavor enhancers from Bell Flavors and Fragrances, can help food and beverage manufacturers achieve significant (20-50%) reductions in sugar and retain a clean label, claims...

US demand for cocoa fibers to grow amid FDA review, says Moner Cocoa

Moner Cocoa is targeting the US cookie market for its cocoa fiber ingredient FICAO as the Food and Drug Administration reclassifies dietary fiber.

Barry Callebaut revenues grow with Mondelēz and GarudaFood deals

Barry Callebaut has grown revenues by +2.9% for the nine-months of fiscal 2016/17 driven by supply deals with Mondelēz and Indonesian biscuit maker GarudaFood.

IFT 2017

Cargill to launch new stevia sweetener for chocolate and candy

Cargill will launch EverSweet, a new stevia product that combines Reb M and Reb D, for US confectionery makers in 2018.

IFT 2017

Steviana offers bitterness-free stevia for US candy and chocolate firms, claims developer

Steviana Bioscience says its stevia extract produced through a patented technology contains no bitter aftertaste. 

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