Barry Callebaut has completed an expansion of its Region Americas head office in Chicago and has added a new applications laboratory to simulate a full-scale manufacturing plant.
Fructose may lead to overeating by creating fewer reward signals in the brain, suggests a small pilot study published in PLOS ONE.
Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.
A majority of UK shoppers aged 16-34 think that organic products are important (54%), compared to under a third (30%) of over-55s, according to a market research report.
As widely expected, the FDA has finalized plans to revoke the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the US food supply. However, it says manufacturers may petition the agency to permit specific uses of PHOs.
Dark chocolate often steals the spotlight for health claims, but new research suggests milk chocolate, which is sweeter, fattier and more popular, could offer the same benefits in high doses.
Euromonitor International expects more chocolate makers will take vertical control of their supply chains by acquiring commodity suppliers as prices continue to climb.
The European Commission has given the green light for Olam to acquire ADM’s cocoa operations.
Leading chocolate ingredients supplier Barry Callebaut has announced the current president of Unilever Foods Antoine de Saint-Affrique will become its next CEO.
Barry Callebaut has acquired nut producer American Almond Products Co., soon after almond prices reached all-time highs in May.
The National Confectioners Association has hit back at U.S. senators it says mischaracterized the chocolate industry’s efforts on preventing labor rights abuses on cocoa farms in West Africa. But some Fair Trade chocolate companies say industry is being disingenuous.
It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just how much of a joke it often is.
Two family-owned U.S. candy firms say a switch from artificial to natural colors and flavors is financially risky and claim many technical difficulties still exist.
A major sanitary threat to Brazil’s cocoa crop has prompted Brazilian authorities to suspend green (arabica) coffee imports from Peru indefinitely.
Gummies fortified with collagen peptide or magnesium could be money-spinners outside niche drugstore channels, says Swiss functional confectionery producer Hunziker.
Chocolate is a more effective delivery system than capsules and tablets for probiotics and could be an attractive alternative for consumers, according to Croatian supplement firm Milsing.
Brazilian biscuit makers are set for a tough year in light of planned energy price hikes and a sharp currency depreciation, warns Brazil's Association of Biscuit, Pasta, Industrial Bread and Cake Industries (ABIMAPI).
Italy’s confectionery major Ferrero has purchased almost 700 hectares of fertile agricultural land controlled by Serbian agricultural company Aleksa Santic for €7.95m ($8.64m).
Nestlé has filed a patent for heat-resistant chocolate made by adding fibre from sources such as wheat or citrus fruits.
Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.
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