Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
The Institute of Economic Affairs (IEA) has said categorically it does not accept state money, following accusations by a Malaysian media outlet that the UK think tank is in bed with the Malaysian Palm Oil Council and the country’s government.
Swapping full-calorie foods and drinks for ones containing low or zero calorie sweeteners results in modest weight loss, according to a new systematic review of clinical data.
The biggest players in the industry are already exploring ways to reduce bitterness and to up cocoa content in chocolate with MycoTechnology’s mushroom myceliation process, says the company’s founder.
Ritter Sport has purchased land for a cocoa plantation in Nicaragua to eventually cover 30% of its cocoa needs and give it greater control of its supply.
The amount of cocoa processed in Asia in the second quarter (Q2) grew 5.21%, according to figures from the Cocoa Association of Asia.
Wrigley has filed a patent to develop chewy confectionery products without animal-derived texturizing agents such as gelatin.
Current industry uses of food additive Sunset Yellow FCF (E 110) are not a safety concern, according to the European Food Safety Authority (EFSA), which has upped the acceptable daily intake for the color.
Barry Callebaut says that high flavanol milk chocolate would be too expensive, but is hopeful that its blood flow health claim for dark chocolate will galvanize the functional chocolate market.
The amount of cocoa processed in Europe dropped 1% in the second quarter falling below traders’ expectations, but it's too soon to tell if chocolate demand is sliding.
Researchers claim that dark chocolate could improve the walking ability of peripheral artery disease patients.
Swedish-Danish oils and fats giant AarhusKarlshamn (AAK) has acquired Colombian company Fabrica Nacional de Grasas (FANAGRA), which specializes in vegetable oils and fats for the bakery segment.
As start-up food business Sweet Virtues claims to be launching the UK’s first hand-made ‘superfood’ truffles, one industry pundit questions whether confectionery with a health dimension will ever move beyond a bite-sized niche.
Epicatechin is the gold standard cocoa flavanol says a medical doctor, but Barry Callebaut claims all flavanols have a positive effect on cardiovascular health.
Fortified chewing gums that go beyond dental could reinvigorate the stagnant global chewing gum market, according to a Datamonitor analyst.
Archer Daniels Midland (ADM) will buy WILD Flavors for €2.3bn citing fast-growing demand for natural food and beverage flavors and ingredients as the rationale.
Barry Callebaut has registered sales growth in its nine month results driven by the recently acquired Petra Foods cocoa business.
Partly replacing vegetable fats in confectionery fillings with maltodextrin gels can cut fat content and calories without impacting taste, according to research.
An older and younger farmer discuss what the chocolate industry can do to ensure there is a future generation of cocoa farmers.
Taura Natural Ingredients is teaming up with France-based Phoenix Ingredients for European distribution of its Gourmet Series fruit line.
Materne Industries propose traditional, innovative and trendy fillings, suitable for cereal products (breakfast cereal, biscuits, cake...