Barry Callebaut wants to push the limits of chocolate and sees drinks as an exciting category where consumers will see a lot of innovation over the next few years.
The Russian government is considering imposing a tax on palm oil and sugary drinks in a bid to fill state coffers and improve public health, according to reports.
The California-based gum company, Project 7, launched new gum line, of which each product contains at least two flavors, the company’s CEO, Tyler Merrick, said.
The Illinois-based candy company, Ferrara, names NBA star James Harden the first brand ambassador for its sour gummy line, Trolli, launching Weirdly Awesome campaign across its social media channels.
Nestlé Japan has added Nihon-shu, aka Japanese sake, to its KitKat regional flavor line.
A free-to-attend ProSweets panel discussion featuring Mondelēz and Nestlé will assess how chocolate makers can develop and reformulate products to comply with self-imposed nutrition guidelines.
Beneo claims previously untested varieties of inulin and isomalt come closer to matching the taste and mouthfeel of sugar in chocolate than ever before.
Barry Callebaut has posted increased volumes and revenue in the first quarter of financial year 2015/16 despite declines in the global chocolate confectionery market.
Stevia is closing in on mainstream acceptance as a non-caloric sweetener, but the product will need additional innovation before it is fully accepted by consumers.
While stevia, a natural sweetener, is not yet widely known in the US, the product may benefit from consumers demanding healthier products.
A scientist says a New York Daily News article suggesting his new study shows dark chocolate has preventative effects against pancreatic cancer because it contains magnesium is misleading.
Dominique Speleers is a long-time Beneo man who has seen a lot in his 15 years with the European ingredients giant from back when it was Belgian inulin and chicory player...
Sugar confectioners can branch out into chewing gum with a starch-based ingredient that creates a novel confection half-way between chewing gum and chewy candy that doesn’t require expensive lamination equipment....
Rebaudioside M is safe and can be added to the list of EU-approved steviol glycosides (E960), the European Food Safety Authority (EFSA) has concluded. The agency said this was the...
Chocolate will continue to be an indulgence product, but may have a healthier profile than today, innovation heads at two top industry suppliers predict.
Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference...
Roquette has introduced a starch-based ingredient it claims can be used to make the first gelatine-free chewy candy with a long-lasting chewiness.
At FiE the nutrients and ingredients industry quacked a good game, but can it really walk like a sustainability-loving duck? Or is it a sitting duck for hypocrisy and business...
French supplier Solvay Aroma Performance has launched a range of natural vanilla flavors as the chocolate industry starts to ditch synthetic vanillin.
Ferrara Candy Company’s Black Forest brand has launched its first USDA-certified organic gummies, which are currently available at Kroger, and will be rolling out to major US retailers such as...
Israel-based ingredients supplier Frutarom has introduced an extract from a ‘superfruit’ that was used by the Incas before battle.
This week we will be bringing you all there is to know about the latest trends and issues in food and nutrition live from Food Ingredients Europe (FiE).
Gelatine should be seen as a functional ingredient for use in ‘better for you’ products, according to gelatine supplier Rousselot.
Swiss Chocolate titan Barry Callebaut has handed the job of taking EU heart health claim winning cocoa flavanols to the supplements sector to French herbals leader Naturex.
Valrhona Chocolat claims it has opened doors to a new category of confections with a chocolate couvertures made from double-fermented cocoa beans using fruit juice.