Food manufacturers have urged the FDA to give them more time to consider its proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the American diet.
Ritter Sport and a German consumer group will go head-to-head in a court battle over the naturalness of vanilla flavoring piperonal.
Simply paying African cocoa growers more will not incentivize them to move away from the encroaching, more lucrative industries of palm and rubber, says Barry Callebaut.
AarhusKarlshamn (AAK) claims its filling fat Chocofill NH 110 is lower in saturated fats than lauric fats and can save confectioners money by eliminating the tempering stage compared to polymorphic fats.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas.
Fats and oils supplier IOI Loders Croklaan claims that its crystallization starter CristalGreen gives specific chocolate confectionery applications a clean label and longer shelf-life.
This year’s almond crop has produced the smallest almonds in 40 years, meaning potential problems for food manufacturers that rely on a particular size of whole or sliced almond, according to Blue Diamond Growers.
Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label trend.
The industry needs to think how farmers can be incentivized to grow organic cocoa because premiums do not currently compensate the productivity shortfalls from not using pesticides and fertilizer, according to Tradin Organic’s cocoa director.
The chocolate industry can only go so far to reduce fat in the EU, says Mars R&D manager, meaning portion size is the only current option.
A synbiotic combination of a Baccilus probiotic and two dietary fibers holds promise in dark chocolate, according to research.
Many confectioners are sidestepping responsibilities on sustainable palm oil by only ensuring products meet ‘inadequate’ RSPO standards, according to Greenpeace.
Natra is developing a range of Spanish olive oil, cheese and wine filled chocolates; the company hopes that the integration of these Mediterranean ingredients will put Spain on the map for chocolate.
Waste shells from cocoa processing are rich in fibre and antioxidants and carry great potential as food ingredients, according to Australian plantation-to-bar manufacturer Daintree Estates.
The company behind Australia’s first single origin chocolate says the country’s cocoa is rich in polyphenols and is set for a big future. Its executive chairman, Cadbury veteran Barry Kitchen talks to ConfectioneryNews.
Barry Callebaut has recorded a 4.9% drop in net profit for the fiscal year 2012/13 as it integrates Petra Foods’ cocoa business and experiences capacity constraints.
Mondelez International has developed a method to prepare hard and soft candies and gum without the energy and time intensive cooking process.
Swedish ingredients supplier AarhusKarlshamn (AAK) has reported record Q3 operating profit as its chocolate & confectionery fats segment made a recovery.
Confectionery giant Mars has defended its use of artificial colors in M&Ms after being urged to ditch them in a petition on change.org accompanied by a press release from the Center for Science in the Public Interest (CSPI) describing them as “neurotoxic chemicals”.