Perilous working conditions for sugarcane growers in Central America have claimed around 20,000 lives in the past decade and supply chain advisor Solidaridad says the food and drink industry can no longer ignore the epidemic.
German scientists say they may be able to improve chocolate’s mouthfeel after researching the molecular interactions with lecithin during conching.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
Wrigley hopes to bring Australia and New Zealand's rules on levels of Acesulphame Potassium in gum in line with international standards.
The republic of Trinidad & Tobago will have a cocoa-processing facility for the first time in its history.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
The Norwegian national investment fund has cut ties with four major Asian companies, citing the risk of ‘severe environmental damage’ as a result of palm oil plantations.
The National Confectioners Association (NCA) is pushing for Australia to be allowed to export more sugar to the US under the Trans Pacific Partnership (TPP) as it decries plans to maintain current US sugar rules.
At least five premium chocolate makers are looking to build up India’s cocoa sector to produce single origin Indian chocolate.
While consumer demand for natural colors in the U.S. lags behind that in the U.K., it is nearing “a tipping point” as parents’ concerns increase about the potential impact on children’s health of artificial colors and more natural options become available, according to recent industry research.
The Ecuadorian government hopes to industrialize its fine flavor cocoa sector with large scale cluster plantations producing novel varieties of cacao.
The cocoa and chocolate industry acknowledges it must do more to combat cocoa child labor after the number of kids working in hazardous conditions on cocoa farms in Ghana and Côte d’Ivoire rises 18%, a report from Tulane University shows.
Financial agri services group Rabobank predicts cocoa futures will remain above $3,000 per metric ton until after Côte D’Ivoire’s October general election.
The European Commission has approved Cargill’s acquisitions of ADM’s chocolate business on the proviso it sells a plant in Manheim, Germany.
Cocoa grinds in North America have fallen 9% in the second quarter and remain flat in Europe as cocoa processors lose profitability and developed market economies harm chocolate consumption.
Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.
The British Medical Association (BMA) is pushing for a tax on sugary drinks rather than confectionery, but has urged voluntary added sugar reduction targets for confectioners and a crackdown on confectionery marketing to children.
Lack of media differentiation between different study designs has helped warp public perception of low- and no-calorie sweeteners, according to registered dietitian and diabetes educator Hope Warshaw.
Germany is a leading market for stevia-derived sweeteners in Europe – but more education is needed to further boost its usage, according to Mintel.
Barry Callebaut has outgrown a declining global chocolate confectionery market hurt by a bout of wholesale price increases in its nine-month results.
Recent research has demonstrated that more and more confectioners are experimenting with new ingredients and flavors, as well as reduc...
Consumers are buying sodas with all sweetener types.Ask 15,000 consumers what sodas they buy and, just as important, what they...
Zerose® erythritol – a zero-calorie, natural bulk sweetener – is an excellent option to not only reduce sugar in confection...