‘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.

Financials: Ajinomoto income down; AAK ingredients' record quarter

Only an extraordinary pension return of Y27.7bn (€268m) dragged Japanese food, ingredients and pharma player Ajinomoto into the black for the March-September period as ordinary income slid 11% to Y39.2bn...

Chr Hansen profits up despite Eurozone slowdown

Shares jumped more than 3% to just over €24.05 this morning in Danish enzymes, colours and cultures company Chr Hansen as its yearly revenue hit €699m. Profits improved 10.7% to...

Study claims optimum soya milk chocolate method

Soya milk chocolate can be perfected by increasing the refining time, according to new research.

IOI Loders Croklaan opens new oils and fats refinery

IOI Loders Croklaan has opened a new oils and fats refinery in Wormerveer in the Netherlands, with a particular focus on sustainably sourced oils.

News in brief

Barry Callebaut appoints new chief innovation officer

Barry Callebaut has appointed ex-Unilever man Peter Boone as its new chief innovation officer.

AAK files patent for composition to prevent fat bloom

Danish ingredients firm AAK has filed a patent for a composition that it claims prevents chocolate fat bloom.

TCHO launches bar after crowdsourcing

US artisan chocolate producer TCHO has launched a new coffee chocolate bar after conducting a unique testing program with customers and working directly with cocoa farmers.

Barry Callebaut plans Chilean plant after securing Arcor supply deal

Barry Callebaut has reached an outsourcing agreement with a subsidiary of Argentinean confectionery giant Arcor and plans to build a new factory in Chile.

Motion sickness chewing gum gives platform for active ingredient formulation – researchers

A medicated chewing gum prototype that combats motion sickness could give a platform to incorporate other active ingredients with objectionable tastes into gum.

Cocoa supplement market close to breakthrough

Positive science results are helping cocoa flavonols make progress in the market, and resolving issues around supply, around sustainability, and even around basic analytical methods could open the field of...

Natra profits rise after cocoa price letup

Spanish chocolate and cocoa processor Natra has more than doubled its operating profit in its ninth-month results helped by relaxing cocoa prices, North American expansion and a shift to value...

India ready to send huge quantities of non-GMO emulsifiers to Europe

Adani Wilmar, one of the largest soy producers in South Asia, has gained non-GMO soya lecithin certification, which it will use to provide the European food industry with 30 tonnes...