Breaking News on Confectionery & Biscuit Processing

Sectors > Cocoa & Sugar

Soluble cocoa fibre could replace muffin fat

Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.

Cocoa smuggling undermines Ghana’s aim to boost production

Ghana’s drive to boost cocoa production to 1m tonnes by 2012, is being frustrated by smugglers, warn government agencies.

Large cocoa purchase to have negligible impact on choc industry, ICCO

The reported purchase of 240,100 tonnes of cocoa on the London futures market by a sole trader will not impact hugely on supply to industry, as cocoa processors have already...

Cocoa bean grind up in US and Europe

North American cocoa bean grind in the second quarter of 2010 again showed double digit gains from the same quarter a year ago, according to data from the US National...

Cocoa players set to meet Liffe governors on speculation

Talks are expected to begin imminently between European cocoa players and the governors of the London futures markets in regards to speculation in the commodity following a threat by traders...

ABF reports strong growth in sugar, food ingredients

Higher sugar prices and volumes have helped boost third quarter revenues at Associated British Foods, signalling continued strong performance into the second half of the year.

High-flavanol cocoa repairs blood vessels in CVD patients - Mars

Cocoa flavanols could improve poor blood vessel function in patients with coronary artery disease (CAD), according to research by a team of researchers, including scientists from confectionery maker, Mars Inc.

Singapore group buys up CSR sugar division

Singapore based Wilmar International, in a surprise deal, will acquire the sugar and renewable energy business of Australian giant CSR for US$1.47bn, a move which trounces the recent bid by...

European cocoa industry launches formal complaint to Liffe

The extent of speculation in the London cocoa market has prompted 16 European organizations to sign a letter addressed to the Liffe exchange calling for increased hedge transparency, according to Reuters.

City: Sugar sale gives Tate & Lyle firepower to develop £500m added value ingredients business

The proceeds from Tate & Lyle's sale of its EU sugar business should give bosses the firepower to develop an added-value food ingredients business of at least £500m, according to...

Industry debates NGO admission to cocoa sector forum

Observer status for non-governmental organisations (NGOs) on a new cocoa industry consultative board is proving a sticking point at the UN Cocoa Conference in Geneva this week, which aims to...

News in brief

Ivorian cocoa exports gather pace

Cocoa exports from major grower Ivory Coast are said to be picking up, but imprecise counting techniques and smuggling brings figures into question, according to reports.

Spanish researchers point to method for healthy cocoa butter alternatives

Healthy hydrogenated trans-free and short chained fatty acid-free solid alternatives to cocoa butter for chocolate production can be produced from sunflower oils enriched in stearic and oleic acids by means...

Concern over sugar consumption driving stevia market, analysts

Sugar consumption is an escalating concern among Australian and UK consumers, and sweeteners with natural credentials are benefiting from this trend, according to a new report from independent business analyst...

Supply worries keep cocoa prices rising

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...

Radical new twist in Ajinomoto vs Asda 'nasty' battle

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...

Stevia tops preferences for low-cal chocolate

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.

Cargill gets Novel Foods for Xtend sucromalt

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 shifts focus as profits fall

Tate & Lyle has announced a major shake-up of its business, shifting focus to specialty food ingredients and away from its traditional sugar business.

Italian Chocolate producer ICAM targets North American market

A new US sales office will provide private label chocolatier ICAM with a platform to expand into North America and Mexico.

'Very large confectioner' in baobab trial

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 sweetness enhancer responds to lower-sugar demand

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.

Randomness may be key to reduced sugar products

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.

New joint venture aims to secure higher quality cocoa supply

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.

Researchers claim novel method to boost polyphenol levels in cocoa products

A wet heat treatment process that avoids the cocoa fermentation and roasting steps produces polyphenol-rich cocoa powder, claims a Spanish study.

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