Confectionery manufacturers are expected to put twists on classic Easter eggs in 2015 as consumers start to display Easter treats at home like works of art, according to Barry Callebaut.
Barry Callebaut is receiving a growing number of requests for confections with sparkling colors that combine crunch and bitterness at its decorations lab in the Netherlands.
Chocolate makers must completely replace sugar and reduce fat content to a legal minimum to be able to make a ‘light in calories’ claim in the EU, according to Barry...
Shrinking a confection is a surefire way to reduce calories, but can it aggravate consumers and even discourage sales?
Manufacturers can create reduced or no sugar hard and soft candy product extensions without the risk of changing the taste of a proven seller through reformulation, according to Cargill.
Barry Callebaut plans to expand its chocolate plant in Lodz, Poland to help supply Central and Western Euro
Cocoa powder demand for use in compound confectionery coatings is rising rapidly in Asia and Eastern Europe as rising cocoa butter prices up the cost of chocolate manufacturing.
Barry Callebaut CEO Juergen Steinemann will resign next year after his company posted revenue and net profit growth in fiscal 2014.
CEO Henry Miller had a vision for his company, Henry’s Humdingers, when he founded it. He wanted to give consumers a new take on honey and at the same time...
Tate & Lyle used the recent Food Ingredients-Asia trade event in Jakarta as a springboard for its mounting ambitions in the country of 250 million people as well as other...
Barry Callebaut will increase capacity at its factory in Extrema, Minas Gerais in Brazil in anticipation of rising demand in the region.
The natural sweeteners market has continued to grow as consumers seek to cut both sugar and artificial sweeteners from their diets – but it still has a long way to...
European appetite for isoglucose is still uncertain – despite the impending end to quotas.
Dairy and bakery businesses are expected to benefit from a change in the EU’s sugar policy, which would considerably boost isoglucose production, according to a leading industry analyst.
Cargill, long a leader in stevia technology, says its taste prediction model forms the foundation of its new stevia technology, called viaTech.
Barry Callebaut has confirmed it is sourcing 15% of its cocoa from sustainable sources but has not set targets to scale up to 100%.
Europe is the fastest growing market for food colourings driven by demand in natural and organic products, according to a new report from Grand View Research.
Archer Daniels Midland Company (ADM) has completed its acquisition of Wild Flavors GmbH, the company said on Wednesday.
Fats and oils supplier EFKO has reported sales growth for its confectionery fats division in H1 as multinational confectioners post sales gains in Russia.
Barry Callebaut is considering establishing manufacturing capacity in India.
Malaysia hopes to double its palm oil production by 2020 without having to dedicate more land to palm plants, according to a Malaysian minister.
DSM Nutritional Products (DNP) wants to engage with commercial, government and academic entities at a 2-day open innovation (OI) summit with selected participants in December.
A German appeal court has ruled that Ritter Sport’s vanilla flavor in its whole hazelnut product is correctly labelled after consumer group Stiftung Warentest challenged it.
The European Commission has cleared Ferrero’s acquisition of hazelnut supplier Oltan and says there are no competition concerns due to ample alternative suppliers on the market.
Wild Flavors has developed a natural color series that includes a blue derived from microalgae spirulina, giving confectioners a natural option for fruit flavors like blueberry.