Barry Callebaut has outgrown the chocolate confectionery market in its half-year results, but its cocoa ingredients arm continues to be hampered by low cocoa ratios.
The European Commission has extended its deadline to investigate Cargill’s proposed acquisition of ADM’s chocolate business.
There is little evidence to prove natural sweetener xylitol prevents tooth decay in children and adults despite an EFSA-backed health claim, says a Cochrane review.
Barry Callebaut has employed techniques similar to those used in the Belgian beer industry to develop a yeast for controlled cocoa fermentation that it claims will lead to better tasting...
The world’s third largest grinder Olam has inaugurated a cocoa processing factory in San Pedro that partly runs on energy created from waste cocoa shells.
Mars says it is exploring natural alternatives but sees no safety concerns with artificial colors and flavors.
The European Commission has opened an in-depth investigation into Cargill’s proposed acquisition of ADM’s industrial chocolate business amid concerns it could lead to price increases.
Hershey intends to remove genetically-modified ingredients from Hershey’s Milk Chocolate and Kisses by the end of the year.
Nestlé intends replace all artificial colors and flavors in confectionery sold in the US with ingredients from natural sources by the end of the year.
A Swiss company has introduced lactose-free chocolate Chocozero, which it claims will help manufacturers offer a better tasting option for a rising global population of lactose intolerants.
Barry Callebaut has entered a long-term agreement to supply industrial chocolate to World's Finest Chocolate and has leased the latter’s Chicago plant.
Red pitaya fruit puree could prove a ‘promising and safe functional ingredient’ for gummy confections, according to a new Malaysian study.
Cert ID Europe has introduced a certification programme to confirm that sunflower lecithin does not contain traces of soy.
Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than a standard chocolate recipe without compromising on taste.
Leading cocoa processor Barry Callebaut has reported volume growth ahead of the global chocolate confectionery market in its first quarter.
Recommending intense sweeteners as a way to reduce sugar intakes cannot be justified as a public health strategy, the French Agency for Food, Environmental and Occupational Health & Safety (ANSES)...
A Mars-backed study has provided further evidence that high cocoa flavanol consumption may help improve cognitive function, possibly through changes to insulin sensitivity.
Olam’s $1.3bn deal to acquire ADM Cocoa is likely to have little impact on the price of cocoa ingredients for chocolate makers because grinding capacity is still concentrated with three...
ADM has struck a deal to sell its global cocoa business to Olam International Limited for $1.3bn.
Not all dietitians recommend the use of low-calorie sweeteners in weight management, a study published in The European Journal of Public Health has found.
Cargill has opened its first cocoa processing facility in Asia in the East Java region of Indonesia.
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?