Confectionery is a novel way to control your weight, according to private label firm Carmit Candy which has just launched a weight management chocolate wafer bar.
Ingredients firm Mantrose-Haeuser has launched its Certicoat antisticking polish and glazing agent in Europe after success in the US and has also developed an organic variety.
Cargill claims to be revolutionising the chocolate market with a caramel offering that is the “fourth type of chocolate” alongside milk, white and dark.
Rousselot has launched a range of synergistic gelatine systems to improve texture, stability or emulsification in a range of products.
Researchers are calling for a review of food colors in India after finding that the majority found in popular products exceed legal limits and almost a fifth of products contain illegal colors.
A Rainforest Foundation ethical food product guide based on companies’ palm oil use unjustly discourages the use of palm oil even if it is sustainably sourced, claims the Roundtable on Sustainable Palm Oil (RSPO).
Chewing gum has long been considered a potential appetite suppressant, but new research says there is no evidence it can control hunger and mint-flavored varieties may even deter people from healthy foods like fruit.
SunOpta plans to increase its cocoa processing capacity with a new facility in Middenmeer, Netherlands as it looks to grow its organic and specialty cocoa business to serve the specialty chocolate industry.
Barry Callebaut has developed a formula to reduce the bitterness of high cocoa chocolate using green coffee that doesn’t give a coffee taste and ups antioxidant content.
On the day 27 associations issued a joint open letter imploring the EU to keep to its word and scrap widely despised sugar quotas across the bloc in 2015 - not 2020 as the sugar industry wants - Tate & Lyle Sugars jumped into the debate by saying neither plan would fix a “dysfunctional” market.
Carmit Candy Industries’ expertize in specialty free-from candy formulations will give a competitive edge to its new line of functional confectionery targeting specific health functions and demographics, it CEO says.
The taste and mouthfeel of silicon microparticles may be acceptable for inclusion in a functional chewing gum that aids bone health, according to researchers.
Wrigley has filed a patent for a mouthwash compound-based chewing gum composition to combat bad breath.
Texture and stabilization specialist TIC Gums is now strong in gum arabic replacement for confection coatings, but this business shift started as a mere disaster plan, its president says.
Aerated products such as marshmallows are among the best carriers for whey ingredients, according to Herbertz Dairy Food Service.
Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.
Barry Callebaut has unveiled new cocoa and chocolate products at ISM in Cologne, including Cameroon origin cocoa for baked goods, and single origin chocolate from Cameroon and Java.
Cargill has said it intends to create a new sweeteners and starches joint venture in Saudi Arabia with agri-business firm Arasco, saying it will give the company a foothold in the fast-growing Middle East and North African market.
Adding hardfats to cocoa butter boosts heat resistance in chocolate that can melt in hot climates, according to new research.
Barry Callebaut has recorded flat revenues in its first quarter results released today as cocoa ingredient prices fell year-on-year.