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Demand for ‘natural’ drives Europe’s food colouring growth

Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market...

Report and industry clash over artificial sweeteners' role in childhood obesity

A new research report has said that artificial sweeteners may not help reduce obesity in children – a claim that the industry has dismissed.

Slump in sugar prices driving down overall food prices: FAO

A sharp drop in sugar prices is the main factor behind a fall in overall global food prices, says the UN’s Food and Agriculture Organisation (FAO).

Barry Callebaut eyes food supplements after EU opens cocoa flavanol health claim doors

The EC has handed Barry Callebaut cocoa extract blood circulation marketing tools in new sectors – including food supplements for the first time.

Half-year results

Barry Callebaut outperforms chocolate market but cocoa business troubled

Barry Callebaut has outgrown the chocolate confectionery market in its half-year results, but its cocoa ingredients arm continues to be hampered by low cocoa ratios.

Commission allows more time to assess Cargill’s ADM chocolate buy

The European Commission has extended its deadline to investigate Cargill’s proposed acquisition of ADM’s chocolate business.

Xylitol’s efficacy in fighting tooth decay ‘unproven’

There is little evidence to prove natural sweetener xylitol prevents tooth decay in children and adults despite an EFSA-backed health claim, says a Cochrane review.

Unlocking aroma: Barry Callebaut borrows Belgian beer techniques to control cocoa fermentation

Barry Callebaut has employed techniques similar to those used in the Belgian beer industry to develop a yeast for controlled cocoa fermentation that it claims will lead to better tasting...

Olam opens ‘one of the world’s most advanced cocoa plants’ in Côte d’Ivoire

The world’s third largest grinder Olam has inaugurated a cocoa processing factory in San Pedro that partly runs on energy created from waste cocoa shells.

Mars defends artificial dyes and says natural switch 'won't happen overnight'

Mars says it is exploring natural alternatives but sees no safety concerns with artificial colors and flavors.

Probe launched

Commission fears Cargill’s ADM chocolate buy could lead to price hikes

The European Commission has opened an in-depth investigation into Cargill’s proposed acquisition of ADM’s industrial chocolate business amid concerns it could lead to price increases.

Clear label pledge

Hershey's Milk Chocolate and Kisses to go non-GM

Hershey intends to remove genetically-modified ingredients from Hershey’s Milk Chocolate and Kisses by the end of the year.

Nestlé USA to ditch artificial colors and flavors

Nestlé intends replace all artificial colors and flavors in confectionery sold in the US with ingredients from natural sources by the end of the year.

Chocozero aims to counter ‘tasteless’ lactose-free chocolate segment

A Swiss company has introduced lactose-free chocolate Chocozero, which it claims will help manufacturers offer a better tasting option for a rising global population of lactose intolerants.

Barry Callebaut adds US plant in World's Finest Chocolate outsourcing deal

Barry Callebaut has entered a long-term agreement to supply industrial chocolate to World's Finest Chocolate and has leased the latter’s Chicago plant.

The tropical fruit with a vibrant red colour and anti-oxidant credentials

Breathing fire into confectionery: Dragon fruit a ‘promising’ ingredient for functional confections

Red pitaya fruit puree could prove a ‘promising and safe functional ingredient’ for gummy confections, according to a new Malaysian study.

Certification to assure soy-free sunflower lecithin

Cert ID Europe has introduced a certification programme to confirm that sunflower lecithin does not contain traces of soy.

The fourth degree: Our heat tolerant chocolate doesn’t skimp on taste, says Barry Callebaut

Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than a standard chocolate recipe without compromising on taste.

Barry Callebaut grows above chocolate confectionery market in Q1

Leading cocoa processor Barry Callebaut has reported volume growth ahead of the global chocolate confectionery market in its first quarter.

Intense sweeteners have no proven nutritional value, says French authority

Recommending intense sweeteners as a way to reduce sugar intakes cannot be justified as a public health strategy, the French Agency for Food, Environmental and Occupational Health & Safety (ANSES)...

Cocoa flavanols may fend off age-related cognitive dysfunction, says Mars-backed study

A Mars-backed study has provided further evidence that high cocoa flavanol consumption may help improve cognitive function, possibly through changes to insulin sensitivity.

Cocoa processing still a ‘three horse race’ after Olam’s ADM Cocoa buy: Analyst

Olam’s $1.3bn deal to acquire ADM Cocoa is likely to have little impact on the price of cocoa ingredients for chocolate makers because grinding capacity is still concentrated with three...

News in brief

Olam International strikes 'transformational' deal to acquire ADM's global cocoa business for $1.3bn

ADM has struck a deal to sell its global cocoa business to Olam International Limited for $1.3bn.

Dietitians ‘ambivalent’ about recommending low-calorie sweeteners

Not all dietitians recommend the use of low-calorie sweeteners in weight management, a study published in The European Journal of Public Health has found.

Cargill opens $100m Indonesian cocoa plant

Cargill has opened its first cocoa processing facility in Asia in the East Java region of Indonesia.

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