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Ingredients

News headlines

R&D

Potential cocoa substitute: Jackfruit seeds create chocolate aroma, say researchers

Jackfruit seeds are a waste product that can be fermented, roasted and converted to flour imparting a chocolate aroma, according to research.

Health perception of chocolate drives sales in Japan: Euromonitor

The percieved health benefits of cocoa among Japanese consumers continues to drive the domestic chocolate market, according to a report by Euromonitor International.

News in brief

BRC & FDF call for submissions for sugar alternative ingredients

The British Retail Consortium (BRC) and the Food and Drink Federation (FDF) are calling on ingredient manufacturers, product specialists and researchers to submit details of sugar alternative ingredients to help companies reformulate their products.

Olam reports ‘significant headwinds’ in cocoa business

Olam says lower cocoa prices impacted profitability in its cocoa business in the first half of 2017, but it expects profits in the division will improve.

Ferrero in talks to develop hazelnut production in Azerbaijan

Ferrero has discussed increasing hazelnut production in Azerbaijan with the country’s government.

Mondelēz scales up Cocoa Life, but total volumes sourced sustainably flat at 21%

Mondelēz International reached more farmers via its Cocoa Life program in 2016, but total volumes of sustainable cocoa were unchanged year-on-year.

Barry Callebaut joins Bonsucro to ramp up 100% sustainable sugar pledge

Barry Callebaut has joined global sugarcane platform Bonsucro to support its move to 100% sustainable ingredients.

Petrow sees demand rise for ‘free-from’ ingredients as its invests $131k in powder fill machine

Petrow Food Group has invested £100k ($131k) on an Auger powder fill machine for dry mixes.

Ferrero to map 100% of its cocoa supply to farm gate by 2018

Ferrero says it is on course to trace its entire cocoa supply to farm gate by next year, which it says will support its commitment to zero deforestation.

‘Underestimated’ water scarcity could hit the EU confectionery market

Agricultural commodities core to Europe’s confectionery industry such as sugarcane, hazelnuts and almonds are vulnerable to water scarcity in the near term, according to an EU-funded report.

Nestlé’s innovation platform HENRi@Nestlé marks one year anniversary

From initiating portion control advice on biscuits, alternative green packaging for Nestlé Waters and promoting Nespresso’s sustainability efforts - HENRi@Nestlé celebrates its one-year anniversary this month.

Nuts.com to expand in New Jersey creating 150 jobs

Nuts.com, which produces nuts, dried fruit, snacks and pantry staples, is set to expand in New Jersey, creating 150 jobs.

Millennials prefer grain-enhanced chocolate confectionery

Grains such as quinoa, and cereals including corn flakes and rice puffs, are attracting attention globally as an ingredient or flavor in chocolate confectionery but not so much in Germany.

Hershey moves forward with nutrition facts panel despite FDA’s delay

Hershey has decided to update its nutrition facts panel across its portfolio this fall, starting with some of the power brands including Hershey’s Kisses Milk Chocolate. 

ONS recognises “shrinkflation” as reason for smaller (but not cheaper) chocolates

Servings of confectionery, fruit juice and biscuits are getting smaller without getting any cheaper, the UK government confirm as findings appear to strengthen what many consumers have long suspected.

Nestlé launches cake-style KitKat upon renovating chocolate store in Japan

Nestlé will launch a KitKat Chocolatory Gateau Mignon exclusively at the KitKat Chocolatory Ginza store in Tokyo, Japan, on July 25, 2017. 

Barry Callebaut expands specialties and decorations arm with Italian purchase

Barry Callebaut has added to its European Specialties & Decorations segment with the purchase of Italian firm D’Orsogna Dolciaria for an undisclosed amount. 

Simple ingredients renovation

Next step: Mondelēz to cut sugar, salt, sat fat and artificial ingredients in power brands

Cadbury owner Mondelēz International plans to renovate its power brands with simpler ingredients and improved nutrition after meeting some of its well-being targets early.

Cocoa in the Congo: Emerging origin for organic chocolate makers

Cocoa production is thriving in the Democratic Republic of Congo, presenting an opportunity for the chocolate industry, say stakeholders working in the country.

IFT 2017

Protein yet to plateau in chocolate confectionery, says Barry Callebaut

Barry Callebaut has expanded its protein product portfolio by launching its FortiPro brand, a chocolate coating that contains 15% to 20% protein per serving. 

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