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.
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.
Aerated products such as marshmallows are among the best carriers for whey ingredients, according to Herbertz Dairy Food Service.
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.
Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.
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 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 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 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...
The International Association of Color Manufacturers (IACM) has hit out at a recent study questioning the safety of food additive Brilliant Blue for children.
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.
Barry Callebaut has recorded flat revenues in its first quarter results released today as cocoa ingredient prices fell year-on-year.
ADM Cocoa has separated its organizational structure into five key regions and business units, it announced today.
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...
With Berg + Schmidt’s Indian deoiled lecithin plant in India now working to capacity, the lipid company has joined with its Volkmar Wywiol stablemate, Sternchemie, to invest in a Singapore plant...
Sugar-free milk chocolate can carry functional properties with inulin best by using sugar substitute maltitol, according to a study.
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. ...
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....
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.
The Institute of Food Technologists (IFT) claims that grape seed extracts can up the antioxidant content in cookies by 10 times when microencapsulated.
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.
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.
The chief executive of Danish chocolate and extruded whipping cake emulsifiers major Palsgaard has outlined the reasons behind the company's recent significant investment in the Asia-Pacific region.
Kraft Foods has filed a patent for tooth-whitening chewing gum that uses encapsulated solid peroxide within the base.
The trend toward natural colours for foods, drinks and sweets is here to stay – but raises huge technical challenges, according to Steve Tolliday, principal product technologist at Nestlé’s Product...