As demand continues to outstrip supply, the world price of cocoa was more than 12 per cent higher at the end of last week compared with a year ago, according...
The legal dispute between Ajinomoto and Asda over the right to call aspartame 'nasty' has taken a radical new turn following a Court of Appeal judgment effectively overturning last year's...
Beverages formulated with stevia are preferred by consumers over similar products sweetened with sugar or other common high intensity sweeteners, says new research from Croatia.
A sucromalt ingredient from Cargill has received Novel Foods approval in Europe, opening up the use of the sweetener in a range of food and beverage products in the bloc.
Tate & Lyle has announced a major shake-up of its business, shifting focus to specialty food ingredients and away from its traditional sugar business.
A new US sales office will provide private label chocolatier ICAM with a platform to expand into North America and Mexico.
Product developers at a “very large confectionery company”, a smoothie maker, a babyfood manufacturer and several cereal bar makers are conducting trials of products containing powder from the pulp of...
Comax Flavors claims to have ‘set a new standard’ for sweetness enhancers for foods and beverages with the latest addition to its Max FlavorLab range of enhancers.
Uneven distribution of sugar in a food may allow formulators to reduce the sugar content of foods without detrimentally affecting the sweetness of the finished product, Dutch researchers report.
Blommer Chocolate, Petra Foods, and Cemoi Chocolatier have created a joint venture that will establish 30 fermentation centres to improve the supply of high quality, fermented cocoa from the Ivory Coast.
A wet heat treatment process that avoids the cocoa fermentation and roasting steps produces polyphenol-rich cocoa powder, claims a Spanish study.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen....
Consumption of sucralose and sucralose-sweetened products does not affect gut hormones linked to hunger, or detrimentally affect blood sugar levels, says a new study from Australia.
The US Department of Agriculture (USDA) has said it will increase sugar quotas by 200,000 short tons in order to relieve supply pressure, but candy makers are still calling for more.
Dust produced by sugar and flour and other materials such as wood, metal, coal and paper, can produce explosive hazards if not contained, claims Imperial Sugar Company.
The market for sugar-free sweets in the US has declined in recent years, according to a new report from Leatherhead International.
Tate & Lyle has finalised a new sugar supply agreement with Jamaica, which secures just under 10 per cent of its annual stocks.
Latest data on cocoa output from the world's leading cocoa growers, the Ivory Coast and Ghana, shows that levels are well-below last year, according to Reuters.
Increasing intakes of sugars from processed and prepared foods may detrimentally affect levels of HDL ‘good’ cholesterol, says a new study from the US.
North American cocoa bean grindings revealed a double-digit growth in the first quarter of 2010, the first gain since 2008, according to the latest statistics released from the National Confectioners Association (NCA).
Many British consumers still regard sweeteners with suspicion, although in practice, very few actively avoid products that contain them, according to research commissioned by the British Nutrition Foundation (BNF).
Mars Inc is suing Nutraceuticals, Life Extension Foundation and Naturex for infringing nine patents covering the manufacture of its CirkuHealth cocoa flavanols.
EU approval for natural sweeteners from the stevia leaf has moved one step closer after scientists at the European Food Safety Authority (EFSA) gave them a clean bill of health.
European cocoa grindings in the first quarter of 2010 rose 8.1 per cent on the year, the biggest first-quarter gain in four years, according to data from the European Cocoa...
Blends of low-calorie sweeteners like maltitol with polydextrose boosted gut microflora when formulated in chocolate with excellent tolerance, says a new study from the University of Reading.