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Dark chocolate’s link to warding off pancreatic cancer overplayed in media reports, says researcher

A scientist says a New York Daily News article suggesting his new study shows dark chocolate has preventative effects against pancreatic cancer because it contains magnesium is misleading.

NutraInterview: Dominique Speleers, Beneo executive board member

Beneo: EFSA forced us to change our strategy

Dominique Speleers is a long-time Beneo man who has seen a lot in his 15 years with the European ingredients giant from back when it was Belgian inulin and chicory player...

A route into chewing gum? Roquette says starch ingredient paves way for new entrants

Sugar confectioners can branch out into chewing gum with a starch-based ingredient that creates a novel confection half-way between chewing gum and chewy candy that doesn’t require expensive lamination equipment....

EFSA backs safety of new stevia form

Rebaudioside M is safe and can be added to the list of EU-approved steviol glycosides (E960), the European Food Safety Authority (EFSA) has concluded. The agency said this was the...

Chocolate formulations of 2030: Barry Callebaut and Olam Cocoa R&D chiefs foretell chocolate’s future

Chocolate will continue to be an indulgence product, but may have a healthier profile than today, innovation heads at two top industry suppliers predict.

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference...

Veggie and kosher candy conundrum: Dispatches from FIE in Paris

Halal and kosher candy cracked? Roquette says it’s found answer for gelatine-free chewy candies

Roquette has introduced a starch-based ingredient it claims can be used to make the first gelatine-free chewy candy with a long-lasting chewiness.

Guest article

Is industry too old-fashioned to connect with living, breathing, sustainability-loving consumers?

At FiE the nutrients and ingredients industry quacked a good game, but can it really walk like a sustainability-loving duck? Or is it a sitting duck for hypocrisy and business...

Dispatches from FIE in Paris

Solvay fills 'new need for natural flavors for chocolate' with Vanifolia range

French supplier Solvay Aroma Performance has launched a range of natural vanilla flavors as the chocolate industry starts to ditch synthetic vanillin.

Ferrara Candy CEO: Black Forest gummies to seize on US organic candy surge

Ferrara Candy Company’s Black Forest brand has launched its first USDA-certified organic gummies, which are currently available at Kroger, and will be rolling out to major US retailers such as...

Dispatches from FIE in Paris

Lost Inca battle berry could be winner in adult energy gummies, claims Frutarom

Israel-based ingredients supplier Frutarom has introduced an extract from a ‘superfruit’ that was used by the Incas before battle.

News in brief

Are you going to this year’s FiE? We are

This week we will be bringing you all there is to know about the latest trends and issues in food and nutrition live from Food Ingredients Europe (FiE).

Gelatine is more than just a texturiser: Rousselot

Gelatine should be seen as a functional ingredient for use in ‘better for you’ products, according to gelatine supplier Rousselot.

Naturex CEO: “There is already quite an interesting list of first contacts.”

Naturex takes Barry Callebaut cocoa flavanols to the supplements aisles

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.

‘Something between chocolate and orange juice’: Valrhona claims new confections category from double-fermented cocoa with fruit juice

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.

Do we need new labeling conventions around fully hydrogenated oils?

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’...

Time for candy makers to prepare for FDA added sugar label changes, says consultant

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 to launch algae butter in early 2016: We’re offering a hard fat from a completely new source

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...

130 jobs axed: Cargill to close Pennsylvania chocolate plant

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.

Permeate market will 'explode into life' once Codex standard set: Arla Foods Ingredients

The market for dairy permeate powder will “explode into life” once a Codex Alimenatarius standard is adopted, says Arla Foods Ingredients. 

Streaming from Salon du Chocolat in Paris

Watch Live! World Chocolate Masters 2015 - World finals

Watch a live stream of the World Chocolate Masters in Paris where contestants compete to be the best chocolate chef in the world.

Era of negative claims over? Colored with fruit and veg claim can replace no artificials label, says GNT

Candy makers using natural coloring foods should dump negative no artificial colors on-pack claims, says supplier GNT.

Asia's real chocolate shift slowed by rising costs, says Aalst

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.

Old-time favourites or one-time fads: Which specialty oils are trending in Europe?

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.

OlamCocoa expects $200m earnings by 2018 after closing ADM Cocoa deal

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.