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.
Chocolate companies should buy fine flavor cocoa directly from growers and pay greater premiums to expand the premium chocolate segment, says artisan firm Duffy’s Chocolate.
The EC has handed Barry Callebaut cocoa extract blood circulation marketing tools in new sectors – including food supplements for the first time.
The world’s third largest grinder Olam has inaugurated a cocoa processing factory in San Pedro that partly runs on energy created from waste cocoa shells.
Biotec firm Lycotec will prepare another dossier to support claims its L-tug ingredient lowers cholesterol after EFSA rejected its health claim.
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Cargill has developed an acoustic testing formula that it claims will help manufacturers maximize crunchiness in gum coatings.
The Barry Callebaut Group has won a patent to make reduced fat chocolate to help consumers cut calories.
Mars says it is exploring natural alternatives but sees no safety concerns with artificial colors and flavors.
Hershey intends to remove genetically-modified ingredients from Hershey’s Milk Chocolate and Kisses by the end of the year.
Adding in vitamins and minerals is one way the industry is getting around current health and nutrition regulation and creating a 'health halo' around otherwise unhealthy products, according to the European Consumer Organisation (BEUC).
A Swiss company has introduced lactose-free chocolate Chocozero, which it claims will help manufacturers offer a better tasting option for a rising global population of lactose intolerants.
New exposure data for Allura Red (E129) food colouring suggest that current intakes are safe, according to a revised opinion from the European Food Safety Authority (EFSA).
Chinese scientists have completed the genome sequencing of Vanilla shenzhenica, giving way to hopes that a synthetic version of the world’s second most expensive spice.
We must follow the example of Sweden and bring together the two “very noisy” movements of workers' trade unions and Fairtrade, the CEO of Fairtrade International Harriet Lamb has said.
Cocoa processors now have access to a futures contract that specifies the quality and physical delivery of cocoa in the same conventions as are used in the underlying cocoa market that they are active in, according to CME Group, the exchange behind the contracts.
Cert ID Europe has introduced a certification programme to confirm that sunflower lecithin does not contain traces of soy.
CME Group has launched the first euro-denominated cocoa futures contract, which it claims provides improved hedging mechanisms that better reflect the physical cocoa market.
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