A German appeal court has ruled that Ritter Sport’s vanilla flavor in its whole hazelnut product is correctly labelled after consumer group Stiftung Warentest challenged it.
The European Commission has cleared Ferrero’s acquisition of hazelnut supplier Oltan and says there are no competition concerns due to ample alternative suppliers on the market.
Mars has filed a patent for a method to process unfermented cocoa beans that it claims would maintain the final chocolate taste and allow for a more consistent flavor.
A study says regular dark chocolate consumption raises children's exposure to cadmium but they would have to eat over 100 regular sized bars a month to exceed health guidelines.
People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.
Wild Flavors has developed a natural color series that includes a blue derived from microalgae spirulina, giving confectioners a natural option for fruit flavors like blueberry.
Hershey has partnered with its supplier Cargill to bring its cocoa sustainability program to the Côte d’Ivoire, helping farmers achieve UTZ certification.
Consumers in producer countries are increasingly interested in Fairtrade certified products as a means of supporting their domestic economy, according to Fairtrade International’s annual report.
Cargill joins Barry Callebaut as the joint industrial chocolate powerhouse after its acquisition of ADM’s chocolate operations, but the move is risky in the volatile cocoa economy, says an analyst.
Biotec firm Lycotec has submitted a dossier to the European Food Safety Authority (EFSA) to gain a health claim for its L-tug ingredient, which it claims can be added to chocolate to reduce cholesterol.
Cargill has agreed a deal to acquire ADM’s global chocolate business for $440m.
The International Cocoa Organization (ICCO) has revised its estimate for the 2013/14 cocoa season and now expects a slightly larger supply surplus.
Over half of cocoa grown on certified farms may be sold as conventional cocoa rather than commanding a premium price for farmers.
When Michael Jolley left his carob orchard in South Australia to attend his first Asian food industry show in Hong Kong recently, he was amazed by the response of visitors who had never before seen the ingredient.
Ingredients supplier Tate & Lyle has filed a patent for a method to produce low sugar content soft gums and caramel using reduced sugar corn syrup.
Buying certified cocoa only from third party organizations such as UTZ Certified is now an essential part of doing business for all chocolate companies, not just the big ones, says Scandinavian confectioner Cloetta.
Cargill and Copersucar have successfully completed all required regulatory clearances to form Alvean, their new 50/50 sugar trading joint venture.
Barry Callebaut has opened its first plant in Chile to source Latin American confectioners Arcor and other industry players.
Scientists at the University of Cambridge are to research how to keep chocolate from melting in hot, tropical regions.
Demand for the sustainable oil is rising faster than supply for the first time as total sales of Certified Sustainable Palm Oil (CSPO) reach more than 2.4 million metric tonnes (MT).