Coloring Foods supplier GNT says the global confectionery market will rapidly move away from artificial and additive colors as an implementation period to conform with EU rules on colors looms.
There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place to help mitigate risk.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be a delivery vehicle.
Chocolate makers can up the premium proposition of tablets with imperfect nut inclusions visible on the surface, claims Barry Callebaut’s Spanish nut business La Morella Nuts.
Arla Foods Ingredients is showcasing a new high-protein ingredient for cake mixes that the company hopes can take advantage of the 'snackification' trend.
Dairy commodity prices rose nearly 11% earlier today on the Fonterra-owned Global Dairy Trade (GDT) auction platform.
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.
German scientists say they may be able to improve chocolate’s mouthfeel after researching the molecular interactions with lecithin during conching.
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 hopes to bring Australia and New Zealand's rules on levels of Acesulphame Potassium in gum in line with international standards.
The republic of Trinidad & Tobago will have a cocoa-processing facility for the first time in its history.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
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.
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.
At least five premium chocolate makers are looking to build up India’s cocoa sector to produce single origin Indian chocolate.
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.
The Ecuadorian government hopes to industrialize its fine flavor cocoa sector with large scale cluster plantations producing novel varieties of cacao.
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.
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.
Sucrose esters are commonly used in confection to speed up sugar crystallisation. Sisterna proved that sucrose esters effectively prom...