America’s biggest chocolate supplier has acquired a manufacturing plant in Shanghai as part of an estimated US$40m investment in a fully integrated bean processing and chocolate manufacturing facility.
Beneo has developed translucent chewing gum coatings from isomalt that allows colors and designs in the gum's core to be visible in the finished product.
The news that food giant Mars will phase out all artificial colours from their global food and drink offerings in the next five years, follows similar actions carried out by...
Mantrose-Haeuser edible coatings and specialty ingredients for the food, confectionery, pharmaceutical, agricultural and industrial industries, has acquired Holton Food Products Company.
Demand for organic cocoa is on the rise but market analysts are predicting supply shortages unless more cocoa producers switch to organic farming – but where’s the incentive to do so...
Chocolate manufacturers can drive growth in the premium space with heat resistant chocolate nibbles and clean-label Belgian caramel chocolate without added flavors, claims supplier Barry Callebaut.
A study linking the consumption of sucralose and cancer in mice, led by Italian researcher Morando Soffritti, has been published.
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...