New cocoa powder taps rising consumer demand for intense flavour, says ADM Cocoa

ADM Cocoa has introduced a new intense cocoa powder at Gulfood in Dubai this week, tapping into consumer interest in richly coloured and intensely flavoured cocoa products.

TIC Gums: When a gum arabic disaster plan proves a success

Texture and stabilization specialist TIC Gums is now strong in gum arabic replacement for confection coatings, but this business shift started as a mere disaster plan, its president says.

ISM 2013 Cologne

Barry Callebaut talks customization, certification and Petra Foods

Barry Callebaut speaks to ConfectioneryNews.com about a growing trend for customization, rising demand for certified cocoa and its $950m bid to acquire Petra Foods’ cocoa ingredients division.

Stevia is not just another E-number, says Euromonitor

Stevia’s credentials as a plant-derived sweetener and uptake from large manufacturers will prevent it from being seen as just another E-number, according to market research organisation Euromonitor.

Natural vs. synthetic: ‘The consumer will always choose the natural product’

Switching to natural colours can be an important product differentiator, as consumers around the world will always choose a natural product when given the option, says ingredient firm Chr. Hansen.

ProSweets 2013 Cologne

Marshmallows ‘excellent’ with whey proteins, says Herbertz

Aerated products such as marshmallows are among the best carriers for whey ingredients, according to Herbertz Dairy Food Service.

AAK reports increased Q4 profit, despite hurricane Sandy

Sweden-based vegetable fats firm Aarhuskarlshamn AB (AAK) has reported increased operating profit for the fourth quarter, although volumes were hit by hurricane Sandy in the fourth quarter.

ISM 2013 Cologne

Convenience, shelf-life and health: Gourmet fruit range plugs all, says Taura

Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.

News in brief

Probiotech and Microbiota 2013 is next week

The latest from the microbiome project, the regulatory world and the cutting edge of business define Probiotech and Microbiota 2013 , which is only days away.

Fairtrade demand spurs rapid increase in supply

Fairtrade International has said the number of farmers and workers benefitting from the system increased by 13% in 2011 as the food and drink industry continues to pledge its support,...

Barry Callebaut targets authenticity with single origin cocoa and chocolate

Barry Callebaut has unveiled new cocoa and chocolate products at ISM in Cologne, including Cameroon origin cocoa for baked goods, and single origin chocolate from Cameroon and Java.

Cargill and Arasco agree Middle East joint venture

Cargill has said it intends to create a new sweeteners and starches joint venture in Saudi Arabia with agri-business firm Arasco, saying it will give the company a foothold in...

IACM slams ‘misleading’ blue colors study

The International Association of Color Manufacturers (IACM) has hit out at a recent study questioning the safety of food additive Brilliant Blue for children.

Callebaut ups Scandinavian capacity with $36m Carletti acquisitions

Barry Callebaut has acquired Sweden’s ASM Foods from Carletti and has taken over additional operations from Carletti in Demark to up its production capacity in Scandinavia.

Cocoa ingredient price drop keeps Barry Callebaut sales flat

Barry Callebaut has recorded flat revenues in its first quarter results released today as cocoa ingredient prices fell year-on-year.

News in brief

ADM restructures cocoa business

ADM Cocoa has separated its organizational structure into five key regions and business units, it announced today.

‘Surprising lag’ in European stevia launches in 2012, says Euromonitor

There was a surprising lag in the launch of new products containing stevia in Europe last year – but look out for a sharp increase in 2013, says Euromonitor International’s...

Maltitol best carrier for inulin in prebiotic milk chocolate

Sugar-free milk chocolate can carry functional properties with inulin best by using sugar substitute maltitol, according to a study.

EFSA on caramel colours: Consumer exposure lower than previously estimated

Consumer exposure to three caramel colours used in a variety of food and drink applications is ‘considerably lower’ than a 2011 scientific opinion published by EFSA suggested, says the Authority.  ...

Functional chocolate bars must target a niche, says Herza

There is no end to the possibilities of functional chocolate bar development and firms must specialize to succeed in a sector dominated by big players, a Herza Schokolade product developer says....

Patent Watch

Hershey develops pill-like film coating for confectionery

Hershey has filed a patent for an alternative to conventional coating and robing of confectionery products that uses film coating normally used to encase medical pills.

High antioxidant cookies possible with grape seed extracts, says IFT

The Institute of Food Technologists (IFT) claims that grape seed extracts can up the antioxidant content in cookies by 10 times when microencapsulated.

Stevia in Europe: PureCircle highlights emerging trends

Regulatory restrictions and lessons learned from other markets are shaping the way food manufacturers are using stevia-derived sweeteners in Europe, according to supplier PureCircle.

Gourmet fruit range targets artisan chocolatiers and bakers

Taura Natural Ingredients has developed a range of natural concentrated fruit pieces to specifically target and cater to the needs of artisan chocolatiers and bakers.