Bookmark this section to see what the big names in ingredients supply are up to from Cargill and ADM to Barry Callebaut, AAK and Palsgaard. Stay up to speed with developments in cocoa butter and powder, fat reduction, milk powder and gelatin.
Palm oil supplier IOI Loders Croklaan surpassed its goal to increase volumes of certified sustainable palm oil to 30% of total European sales last year – and has certified all...
Barry Callebaut has acquired the remaining 51% stake in organic certified cocoa bean supplier Biolands.
Ingredients supplier AAK sees great potential in the Brazilian market and plans to construct a new factory in Jundiai, São Paulo.
Confectioners should keep quiet about sugar reduction or risk irritating consumers, according to analysts at Euromonitor International.
Bubble gum manufacturers can win over health conscious parents with tooth-friendly versions, according to supplier Beneo.
Sweetener supplier PureCircle claims that it has identified the ideal blends of stevia for chocolate and gum under its Stevia 3.0 strategy.
Confectioners should replace white color titanium dioxide with rice starch to alleviate consumer health concerns, says supplier Beneo, even though toxicity has not been demonstrated by any authority in typical food uses....
Belgian chocolate is profiting from a consumer trend for authentic and traceable products, according to industrial chocolate producer and ingredients supplier Puratos.
Barry Callebaut revenues for the first three months of fiscal 2013/14 were up 21.4% driven by a strong chocolate performance in Europe and the newly acquired Petra Foods cocoa business.
The US Food and Drug Administration has amended food additive regulations to allow expanded safe use of acacia gum (gum arabic) in foods, in response to a petition filed by...
A new global campaign will bring together experts and policy makers to tackle the current global epidemic of obesity and diabetes by reducing 'unnecessarily high' levels of sugar in food...
Replacing sugar with fibers in chocolate could be more effective in reducing global sugar consumption than cutting portion sizes, but will come at a cost, according to Barry Callebaut.
Leatherhead Food Research has identified the in-fashion flavors for sugar and gum confectionery.
Freeze drying could unlock the potential of red berries and citrus fruits as decorations and inclusions in chocolate while preserving the color and nutrients of the fruit, says supplier Chaucer...
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Barry Callebaut and Petra Foods have called on arbitrators to resolve a dispute over payment terms from the sale of Petra’s cocoa ingredients business to Barry Callebaut.
Steviol glycoside sweetened chocolate is currently the best proposition for sugar-free chocolate, according to Barry Callebaut.
Cargill has announced plans to invest $48m to double capacity at its plant in Mouscron.
Reducing or replacing sugar in chocolate confectionery is no easy task, but possibilities do exist.
Between laxative effects, clean labeling and GM, ConfectioneryNews takes a walk through the different sweetener options for hard, soft and jelly candies and the associated pros and cons for each. ...
Stevia leaf extract and unblended xylitol offer the strongest potential for sweetening chewing gum, according to experts.
Chemical ingredients firm Renessenz has developed a cooling agent for chewing gum and candies that it claims outlasts all other menthol derivatives on the market.
Fats and oils supplier EFKO has noted a recovery in the Russian confectionery market as demand for its functional cocoa butter substitutes soared in its 9-month results.
Puratos and Mars have partnered to improve yields and quality in the Vietnamese cocoa sector.
Ritter Sport and a German consumer group will go head-to-head in a court battle over the naturalness of vanilla flavoring piperonal.