The European Commission has approved the use of the high-intensity sweetener advantame in a variety of food and drink categories.
DSM Nutritional Products has entered in to an exclusive worldwide partnership with Dutch firm Isobionics for the distribution of its valencene and nootkatone ingredients.
Leading Dutch supplier Sensus is pushing inulin as a sugar and sweetener replacer with minimal taste and texture tariffs.
DSM has developed a stress-reducing chocolate that it says could allow manufacturers to take the relaxation category beyond drinks.
Chocolate and cocoa firm Barry Callebaut has identified the flavored milk market as one of the best opportunities for use of its cocoa flavanol EU health claim.
Vital Solutions has developed a concept chocolate bar that it claims can improve cognitive function.
Biotec firm Lyctoec is poised to apply for an EU-approved health claim for cholesterol lowering chocolate.
Natra’s cocoa and chocolate business reported a 1.6% fall in sales in the first quarter due to sharp increases in cocoa prices.
Cargill says that chocolate manufacturers can now make the switch from soy lecithin to the “more sustainable” sunflower lecithin after Japan became the last country to approve the emulsifier....
Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.
Near record-high cocoa butter prices have driven up the cost of chocolate production by as much as 20%; a price hike that will likely be seen on shelf, according to...
Archer Daniels Midland (ADM) has announced that it will retain the majority of its cocoa processing operations but will sell its chocolate business.
Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from...
Previously reluctant chocolate manufacturers are more attracted to partly replacing cocoa butter with emulsifiers to obtain cost-savings and improve molding processes, according to supplier Palsgaard.
Chocolate purists may turn to alternative vegetable fats amid escalating cocoa butter prices, but taste and regulatory stumbling blocks remain, according to an analyst.
German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.
Mars follows in Cadbury footsteps as it looks to source cocoa from India, a crop that still only accounts for a tiny fraction of world production.
AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.
Food manufacturers have pampered to health-conscious Europeans with a raft of new fruit-based product launches in 2013, with overall fruit ingredient launches up 22% over the preceding year, according to...
Barry Callebaut has returned to net profit growth in its half year results as it further integrates the cocoa ingredients business acquired from Petra Foods.
Copersucar and Cargill have announced an agreement to combine their global sugar trading activities into a new joint venture that will produce, commercialise and trade raw and white sugar.
Cargill will expand production at specialty cocoa liquor plants in France and Germany to meet rising demand for single origin and premium chocolate.
An all-natural fermentation process using mushrooms to remove bitter and acidic qualities from food ingredients created by food technology firm MycoTechnology Inc. claims it will revolutionize the coffee and chocolate...
Barry Callebaut says chocolate makers can produce products in novel colors far easier with its new flower-shaped food colorant pellets compared to using high doses of powder and liquid dyes....
Powder praline will help confectioners cut waste and save production time previously lost with paste separation, says French chocolate maker Weiss.