Valrhona has introduced a higher than usual cocoa percentage milk chocolate couverture with Brazilian beans and has stepped up sourcing activities in Jamaica.
Tiana Fair Trade Organic's claims that its coconut nectar is a “guilt free sugar substitute” are in breach of regulations, the British advertising authority has ruled.
Cémoi has begun a five-year, €2m ($2.3m) research program called Frenchoc Premium to obtain consistent chocolate quality via cocoa fermentation, using science applied in the wine industry.
Barry Callebaut has posted volume growth above the chocolate confectionery market in its half-year results, but net profit fell mainly due to currency fluctuations and a challenged cocoa ingredients business.
It’s the world’s most popular food flavour but less than 1% of global demand for vanilla can be met by the natural vanilla orchid – and this year’s supplies have...
From non-GMO glycerine-based solvents to sustainably sourced hydrocolloids, more and more companies are seeking ethical certification for 'invisible' ingredients – but what’s fuelling this demand when consumers probably don’t even...
The focus on sugar intensified yesterday with news of a tax on soft drinks in the UK. But assuming a shift to low or no-sugar foods and drinks will lead...
A tax on palm oil destined for food could be on the cards in France as the government votes on its Biodiversity Bill this week.
GreenPalm sustainable palm oil certificates will now offer buyers traceability back to the mill, meaning it is now the only fully inclusive supply chain open to all growers, says the...
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.