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No future for chocolate if cocoa farmers are deep-rooted in poverty

Chocolate could become a small and expensive niche product unless we all do more to help cocoa farmers escape poverty, writes UTZ Certified executive director Han De Groot.

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Asian cocoa grind up 4% in Q1

The amount of cocoa processed in Asia grew 4% in the first quarter of 2014 compared to the same period last year.

Chocolatiers back project for world’s first certified sustainable hazelnuts

UTZ Certified has begun a three-year initiative to develop a certified sustainable hazelnut supply in Turkey, which accounts for 70% of global production.

Easter bunny boils over rising chocolate prices

Near record-high cocoa butter prices have driven up the cost of chocolate production by as much as 20%; a price hike that will likely be seen on shelf, according to commodity analysts Mintec.

ADM to retain cocoa presses, but chocolate factories up for sale

Archer Daniels Midland (ADM) has announced that it will retain the majority of its cocoa processing operations but will sell its chocolate business.

Special Edition: The possibilities of chocolate with reduced cocoa butter

Scientists discover novel sources for cocoa butter alternatives

Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from mango seed to camel hump fat.

Special Edition: The possibilities of chocolate with reduced cocoa butter

Emulsifiers in chocolate: Is an e-number a 'show stopper'?

Previously reluctant chocolate manufacturers are more attracted to partly replacing cocoa butter with emulsifiers to obtain cost-savings and improve molding processes, according to supplier Palsgaard.

Special Edition: The possibilities of chocolate with reduced cocoa butter

Price pressures: Will chocolate makers bite the bullet on cocoa butter alternatives?

Chocolate purists may turn to alternative vegetable fats amid escalating cocoa butter prices, but taste and regulatory stumbling blocks remain, according to an analyst.

A sweet tooth is just as genetic as asthma, says researcher

About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.   

News in brief

Vitafoods Live! debate: Cocoa flavanol science and the potential for better-for-you chocolate

ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.

Symrise wins battle for Diana Group with €1.3bn bid

German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.

Mars develops heat resistant chocolate with polyol mix

Mars has filed a patent for heat resistant chocolate that can withstand hot climates, following an earlier application from Mondelēz and Nestlé.

Mars to source cocoa from India

Mars follows in Cadbury footsteps as it looks to source cocoa from India, a crop that still only accounts for a tiny fraction of world production.

European cocoa grind slows in Q1

The amount of cocoa processed in Europe has remained flat in the first quarter of 2014 following three quarters of growth, according to the European Cocoa Association.

‘Scientific substantiation’ needed before WHO reduces sugar guidance, says CAOBISCO

More research is required before the World Health Organization (WHO) cuts its guidance on daily sugar intake by half, according to the Association of Chocolate, Biscuits and Confectionery Industries of Europe (CAOBISCO).

News in brief

AAK to acquire Belgian bakery fats specialist

AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.

CIUS calls for close monitoring in ‘uncertain’ EU sugar market

European Sugar Users (CIUS) has called on the European Commission to implement temporary market measures should sugar end stocks fall below a certain threshold amid uncertainly in the EU sugar supply.

Fruit ingredients shows super European growth

Food manufacturers have pampered to health-conscious Europeans with a raft of new fruit-based product launches in 2013, with overall fruit ingredient launches up 22% over the preceding year, according to Innova Market Insights.

Oligomers in cocoa may prevent obesity and reduce diabetes risk – mice study

Researchers believe a class of compounds found in cocoa known as oligomers may prevent weight gain and reduce diabetes risk, but the lead author says it is too soon to draw a link with dark chocolate.

‘We’re not big candy’: NCA says most confectioners are small to medium sized family companies

The US National Confectioners Association (NCA) has hit out at claims from the American Sugar Alliance that the confectionery industry is dominated by big players and is crying poor about sugar prices.

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