SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

Ingredients

News headlines

Sugarcane conditions kill: The deadly epidemic confectioners and soft drink makers ‘can’t walk away from’

Perilous working conditions for sugarcane growers in Central America have claimed around 20,000 lives in the past decade and supply chain advisor Solidaridad says the food and drink industry can no longer ignore the epidemic.

From trial-and-error to chocolate physics: Molecular dynamics can replace guesswork, claim researchers

German scientists say they may be able to improve chocolate’s mouthfeel after researching the molecular interactions with lecithin during conching.

We can pack ‘glass of milk’ level of calcium into chocolate, says Delavau

Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.

Wrigley pushes to up permitted level of Ace K for gum in Australia and NZ

Wrigley hopes to bring Australia and New Zealand's rules on levels of Acesulphame Potassium in gum in line with international standards.

Cocoa processing comes to Trinidad and Tobago for first time

The republic of Trinidad & Tobago will have a cocoa-processing facility for the first time in its history.

Candy science observatory: ‘Pro health biscuits’

Bee pollen may up biscuits’ protein, fiber and polyphenol game: Researchers

Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.

Money talks! Norway withdraws from 4 Asian palm oil firms

The Norwegian national investment fund has cut ties with four major Asian companies, citing the risk of ‘severe environmental damage’ as a result of palm oil plantations.

Keeping sugar same in TPP ‘unsustainable and unacceptable’: NCA

The National Confectioners Association (NCA) is pushing for Australia to be allowed to export more sugar to the US under the Trans Pacific Partnership (TPP) as it decries plans to maintain current US sugar rules.

Emerging origin

Bean-to-bar chocolate makers circle India for single origin opportunity

At least five premium chocolate makers are looking to build up India’s cocoa sector to produce single origin Indian chocolate.

IFT Annual Conference

Demand for natural colors increases as 80% of parents cite artificial color safety concerns, survey finds

While consumer demand for natural colors in the U.S. lags behind that in the U.K., it is nearing “a tipping point” as parents’ concerns increase about the potential impact on children’s health of artificial colors and more natural options become available, according to recent industry research. 

Origins

Undiscovered flavors? Ecuador unveils plans to bolster fine flavor cocoa sector

The Ecuadorian government hopes to industrialize its fine flavor cocoa sector with large scale cluster plantations producing novel varieties of cacao.

Tulane Survey

Hazardous cocoa child labor climbs 18% in West Africa: ‘Rallying call’ for chocolate industry to step up

The cocoa and chocolate industry acknowledges it must do more to combat cocoa child labor after the number of kids working in hazardous conditions on cocoa farms in Ghana and Côte d’Ivoire rises 18%, a report from Tulane University shows.

Cocoa prices to stay high amid election run-up in Côte D’Ivoire, says Rabobank

Financial agri services group Rabobank predicts cocoa futures will remain above $3,000 per metric ton until after Côte D’Ivoire’s October general election.

Cargill must sell German plant to finalize ADM chocolate deal, says European Commission

The European Commission has approved Cargill’s acquisitions of ADM’s chocolate business on the proviso it sells a plant in Manheim, Germany.

Q2 cocoa grind analysis

‘They are losing money’: Cocoa grinds stall in developed markets as processors fail to break even

Cocoa grinds in North America have fallen 9% in the second quarter and remain flat in Europe as cocoa processors lose profitability and developed market economies harm chocolate consumption.

Cocoa fermentation with beer yeasts up chocolate quality, say researchers

Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.

Confectionery escapes UK tax calls, but marketing practices probed

The British Medical Association (BMA) is pushing for a tax on sugary drinks rather than confectionery, but has urged voluntary added sugar reduction targets for confectioners and a crackdown on confectionery marketing to children.

Are low-calorie sweeteners helpful for weight loss? The answer may depend on study design…

Lack of media differentiation between different study designs has helped warp public perception of low- and no-calorie sweeteners, according to registered dietitian and diabetes educator Hope Warshaw.

One-third of Germans question stevia's healthiness

Germany is a leading market for stevia-derived sweeteners in Europe – but more education is needed to further boost its usage, according to Mintel.

Barry Callebaut outgrows a global chocolate market rocked by price hikes

Barry Callebaut has outgrown a declining global chocolate confectionery market hurt by a bout of wholesale price increases in its nine-month results.

Related News

Key Industry Events

Product Innovation