Moderate chocolate consumption may help expectant mothers and their fetuses by reducing stress and providing antioxidants that guard against reproductive diseases and pregnancy complications, say Italian researchers.
Cocoa farmers operate in a chocolate supply chain that perpetuates poverty and bear the bulk of the risk, claims Cacao for Change as it proposes an alternative model.
Chocolate makers can draw on coffee industry grading standards to develop a common quality system for cocoa, says Lutheran World Relief’s manager of coffee and cocoa.
High-flavanol cocoa supplementation may have positive impacts on facial wrinkles and skin elasticity in photo-aged Korean women, says a new study from scientists from Seoul National University.
Russian chocolate-maker Goldberg is planning to establish a factory in the UAE, as it targets the Middle East and North Africa as its first major export market.
Gelatine should be seen as a functional ingredient for use in ‘better for you’ products, according to gelatine supplier Rousselot.
Barry Callebaut has found previously undiscovered cocoa polyphenols as it works with Bremen-based Jacobs University to crack the commodity’s molecular code.
Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be addressed.
Swiss Chocolate titan Barry Callebaut has handed the job of taking EU heart health claim winning cocoa flavanols to the supplements sector to French herbals leader Naturex.
UK palm oil imports were 72% sustainable in 2014 – up from 55% in 2013, according to an annual progress report from the Department for Environment, Food and Rural Affairs (DEFRA).
Valrhona Chocolat claims it has opened doors to a new category of confections with a chocolate couvertures made from double-fermented cocoa beans using fruit juice.
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
Solazyme is aiming to launch the latest addition to its micro-algae-based ingredients portfolio in early 2016 - an algae butter - which it says could replace hard fats such as palm oil or partially hydrogenated oils in a variety of applications spanning confectionery, bakery and spreads.
Consuming up to two grams per day of cocoa flavanols for 12 weeks is well tolerated in healthy men and women, says a new study from scientists from Mars Inc. and the University of California, Davis.
The chocolate market will exceed $26bn in the US by 2018, according to a recent report.
Mondelēz International has scaled up its cocoa sustainability program through a partnership with its major supplier Barry Callebaut and has set a long-term goal of professionalizing the cocoa sector.
Cargill plans to close its chocolate plant in Lititz, Pennsylvania in January 2016 as it restructures its manufacturing footprint in its chocolate and cocoa business.
Candy makers using natural coloring foods should dump negative no artificial colors on-pack claims, says supplier GNT.
Kosher product manufacturer Kayco has launched Chocolate Leather, a chewy candy bar lower in calories, fat and sugar than an average chocolate bar.
Asian chocolate players are expected to opt for compound coatings over real chocolate in 2016 due to the rising costs of cocoa, says supplier Aalst.
A traditional gummy candy is characterized by its texture, its gum-like “bite,” mouthfeel, taste and color, as well as its clear and s...
Sucrose esters are commonly used in confection to speed up sugar crystallisation. Sisterna proved that sucrose esters effectively prom...