Wild Flavors has developed a natural color series that includes a blue derived from microalgae spirulina, giving confectioners a natural option for fruit flavors like blueberry.
Cargill joins Barry Callebaut as the joint industrial chocolate powerhouse after its acquisition of ADM’s chocolate operations, but the move is risky in the volatile cocoa economy, says an analyst....
Biotec firm Lycotec has submitted a dossier to the European Food Safety Authority (EFSA) to gain a health claim for its L-tug ingredient, which it claims can be added to...
Cargill has agreed a deal to acquire ADM’s global chocolate business for $440m.
Natra has secured credit to mitigate the effect of rising cocoa prices, which have harmed its chocolate business.
Cargill has appointed Inge Demeyere as its new managing director for the firm’s Europe, Middle East, Africa and Asia cocoa & chocolate business.
Ingredients supplier Tate & Lyle has filed a patent for a method to produce low sugar content soft gums and caramel using reduced sugar corn syrup.
Cargill and Copersucar have successfully completed all required regulatory clearances to form Alvean, their new 50/50 sugar trading joint venture.
Barry Callebaut has opened its first plant in Chile to source Latin American confectioners Arcor and other industry players.
A new patent application that covers the efficient and sustainable production of sweeteners including Rebaudioside M (Reb M) using fermentation technology has been published by Evolva and Cargill.
Fire has damaged Barry Callebaut’s chocolate processing at Banbury in Oxfordshire, but the company has reassured customers that it could maintain normal levels of service by drawing on other facilities....
Barry Callebaut has cancelled its annual managers’ meeting in Côte D’Ivoire over fears of the Ebola virus, despite no reported cases in the country.
Archer Daniels Midland (ADM) has confirmed that it will sell its chocolate operations in the next quarter, but the buyer or buyers are still unknown.
Steviva Ingredients has launched Erysweet, a non-GMO version of zero calorie sweetener erythritol.
The biggest players in the industry are already exploring ways to reduce bitterness and to up cocoa content in chocolate with MycoTechnology’s mushroom myceliation process, says the company’s founder....
Merck has entered in to an agreement with Azelis for the distribution of its Candurin pearl effect pigments in Benelux.
Barry Callebaut says that high flavanol milk chocolate would be too expensive, but is hopeful that its blood flow health claim for dark chocolate will galvanize the functional chocolate market.
Epicatechin is the gold standard cocoa flavanol says a medical doctor, but Barry Callebaut claims all flavanols have a positive effect on cardiovascular health.
Archer Daniels Midland (ADM) will buy WILD Flavors for €2.3bn citing fast-growing demand for natural food and beverage flavors and ingredients as the rationale.
Barry Callebaut has registered sales growth in its nine month results driven by the recently acquired Petra Foods cocoa business.
Taura Natural Ingredients is teaming up with France-based Phoenix Ingredients for European distribution of its Gourmet Series fruit line.
A new plan to tackle childhood obesity by curbing sugar consumption from Action on Sugar (AoS) has been slated by food manufacturers.
The US Food and Drug Administration (FDA) is unlikely to regulate caffeine levels in confectionery products, according to caffeine chocolate firm Awake Chocolate.
A heated panel debate over the reality of a consumer industry based on 100% sustainable palm oil broke out at the European Round Table on Sustainable Palm Oil held in...
Anti-sugar campaigners are targeting the damage it can do to teeth as well as tackling its contribution to obesity in the UK.