Barry Callebaut wants to push the limits of chocolate and sees drinks as an exciting category where consumers will see a lot of innovation over the next few years.
Commercial cocoa plantations poised to double share of global cocoa output while fine flavor cocoa nations rally behind a commodity described as the 'poverty crop'. Discover our key takeaways from Chocoa 2016.
A free-to-attend ProSweets panel discussion featuring Mondelēz and Nestlé will assess how chocolate makers can develop and reformulate products to comply with self-imposed nutrition guidelines.
Mondelēz International has agreed to pay a $750,000 settlement to the Office of the Attorney General (OAG) California Department of Justice in a probe against excessive levels of lead in its Nabisco Ginger Snaps cookies.
Beneo claims previously untested varieties of inulin and isomalt come closer to matching the taste and mouthfeel of sugar in chocolate than ever before.
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
Barry Callebaut has posted increased volumes and revenue in the first quarter of financial year 2015/16 despite declines in the global chocolate confectionery market.
Europe’s cocoa grind climbed 6% in the fourth quarter and 2% for the full year 2015, according to figures from the European Cocoa Association.
Retailers are improving the quality of their own label white chocolate brands to keep pace with growing sales of premium dark chocolate, says Italian brand and contract manufacturer ICAM.
A scientist says a New York Daily News article suggesting his new study shows dark chocolate has preventative effects against pancreatic cancer because it contains magnesium is misleading.
Colombian cocoa processor Cacao Pacifico will sell chocolate couvertures made with fine flavor Colombian cocoa in Europe through a partnership with Swiss Global Enterprise.
Flavanol-rich dark chocolate may boost endurance and exercise performance in moderately-trained male cyclists, says a new study.
ConfectioneryNews is hosting three live debates at the world’s largest confectionery trade fair next year, featuring representatives from the industry’s biggest players.
The International Cocoa Initiative (ICI) says it will not alter its approach to tackling cocoa child labor after a sharp rise in the worst forms of child labor, and is optimistic a $4.5m US government grant and industry commitments will contribute to a future drop.
Rebaudioside M is safe and can be added to the list of EU-approved steviol glycosides (E960), the European Food Safety Authority (EFSA) has concluded. The agency said this was the case provided 95% of its components were converted to steviol.
Chocolate will continue to be an indulgence product, but may have a healthier profile than today, innovation heads at two top industry suppliers predict.
Roquette has introduced a starch-based ingredient it claims can be used to make the first gelatine-free chewy candy with a long-lasting chewiness.
French supplier Solvay Aroma Performance has launched a range of natural vanilla flavors as the chocolate industry starts to ditch synthetic vanillin.
Israel-based ingredients supplier Frutarom has introduced an extract from a ‘superfruit’ that was used by the Incas before battle.
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.