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.
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
The UK-based specialty ingredients developer, Thew Arnott, is now offering a vegan alternative to shellac in its range of AraTAs coatings for confectionery products. Shellac is a resin secreted by...
Film maker Michael Dorgan went to the forests of Latin America and Africa to investigate palm oil production while observing a palm oil-rich diet and returned convinced only multi-stakeholder action...
Ingredient supplier DSM has asked EFSA scientists to complete a scientific opinion for its fermentation-derived stevia.
The Roundtable on Sustainable Palm Oil (RSPO) is battling a number of issues, from its own members adding 'palm oil-free labels' on product packaging to calls at an EU level...
Dutch watchdog Foodwatch is holding its annual public elections for the year’s most misleading products. We take a look at this year’s nominees.
Barry Callebaut plans to up capacity at its American Canyon facility in California as it anticpates growing demand for chocolate and compound products on the US West Coast.
Barry Callebaut has outpaced the overall global chocolate market in its full-year results as long-serving chairman Andreas Jacobs announces plans to step down.
Consumers appear to becoming more sophisticated and specific about which ingredients or characteristics they find most troublesome in packaged foods and beverages, new research from CivicScience suggests.
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.