Breaking News on Confectionery & Biscuit Processing


News headlines

Coloring Food with food: Will EU regulations spur a global shift to natural colors in confectionery?

Confectioners to ditch non-artificial additive colors as EU rules enter full force, says GNT

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.


Even a small bit of peanut can cause a recall: Why you must fight allergens in baking

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 to lean on healthy snacks and digital media to expand margins

Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.

Chocolate unsuitable for cocoa flavanol delivery despite new heart health pros, says Mars-backed consortium

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.

‘Nature is not perfect’: Visible Mediterranean nuts to give chocolate imperfect artisanal touch, says Barry Callebaut

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's protein-rich cake formula takes advantage of snackification trend

Arla Foods Ingredients is showcasing a new high-protein ingredient for cake mixes that the company hopes can take advantage of the 'snackification' trend.

Global Dairy Trade commodity prices climb for second auction running

Dairy commodity prices rose nearly 11% earlier today on the Fonterra-owned Global Dairy Trade (GDT) auction platform.

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. 


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.

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