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.

Palsgaard backing Asian confidence with increased investment

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 develops new formulation for tooth-whitening gum

Kraft Foods has filed a patent for tooth-whitening chewing gum that uses encapsulated solid peroxide within the base.

‘No way back’ from natural colour trend, says Nestlé scientist

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...

News in brief

Vitafoods Europe 2013 calls for conference speakers

Vitafoods Europe wants speakers to get in touch for its annual scientific an commercial conference which runs in conjunction with the trade fair to be held in Geneva, Switzerland on...

Beneo thinktank produces ‘Tooth-friendly’ and fibre-boosting sweets

Belgian supplier Beneo’s dessert thinktank is showing off some product concepts using sugar-free, ‘tooth-friendly’ isomalt and an already launched oligofructose-stevia blends for functional fibre candy.

Healthy indulgence: What’s possible in chocolate reformulation?

Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also...

Gelatine price increases continue at Rousselot

Rousselot has said it plans to increase gelatine prices 7% up to low double digit levels for 2013 as continued growth in demand has not been met by raw material supply.

Asian innovation: Wasabi Kit Kats and cheese chocolate

Confectioners are vigorously innovating to build market share in the developing Asian market. We take a look at some of the latest products to hit Asia.

Halve processing times with novel gum resin, says Wacker

German chemical group Wacker has developed a solid resin for gum bases that it claims halves processing times and eliminates the need for additional flavorings.

Stevia chewing gum appeals to ‘natural’ ingredients trend, says Cargill

Cargill has developed a stevia chewing gum that it claims will appeal to consumers looking for natural ingredients.

Supergrains! Why quinoa, farro, chia and amaranth should be in every formulator's toolkit

'Super grains' - from farro, spelt, kamut, millet, quinoa and amaranth to chia, freekeh and teff - are high in fiber, protein, vitamins and minerals. They also come with a...

Exotic flavor trend prompts Imperial passionfruit bar launch

Portuguese confectioner Imperial-Produtos Alimentares has added a new passionfruit chocolate bar to its Regina brand as it looks to seize on a market trend for exotic flavors.