In 2007 the notorious Southampton study linked certain artificial food colourings to hyperactivity in children. Since then, confectioners have been under increasing pressure to replace some of the vibrant hues used in their products with natural alternatives. Trouble is, it’s not always easy to find suitable, stable sources for the natural shades they need.
Manufacturers should be wary of using pictures to depict artificial flavourings, warn food lawyers as a German court ruling sets a new precedent for misleading marketing....
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.
Organic premium candy firm Torie & Howard has expanded its product offering to include soft fruit chews and is taking its hard candies into larger grocery and club channels.
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.
Jelly Belly Candy Company is launching a line of USDA certified-organic candies, including fruit flavored snacks, gourmet jelly beans and other confections, the firm’s CEO and president told FoodNavigator-USA exclusively....
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market...
Chemistry and art would be good subjects for aspiring confectioners to study – as well as developing a bit of business acumen - says the co-founder of Boston-based McCrea’s Candies. ...
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.
Nestlé says it will remove artificial flavors in confectionery across Europe, but refuses to confirm whether it will implement European price hikes to offset declining confectionery margins.
Red pitaya fruit puree could prove a ‘promising and safe functional ingredient’ for gummy confections, according to a new Malaysian study.
ConfectioneryNews Personality of the Year, Jelly Belly's R&D manager Ambrose Lee, talks flavor development.
Mars has filed a patent to make natural blue colors derived from anthocyanins resistant to color changes in hard panned confections.
Cargill, long a leader in stevia technology, says its taste prediction model forms the foundation of its new stevia technology, called viaTech.
Europe is the fastest growing market for food colourings driven by demand in natural and organic products, according to a new report from Grand View Research.
Adding grape-skin powder to fruit candies may increase antioxidant content, open fiber claim doors and shorten dehydration time, according to a study.
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.
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.
Consumers over 55 associate ‘natural’ products with healthy lifestyle and diet and prefer it to ‘organic’ food, according to a report from Canadean.
Neocandenatone, a purple pigment found in the heartwood of Dalbergia congestiflora trees, could hold colorant possibilities for gummy and hard candies, according to Mexican research.
Archer Daniels Midland (ADM) will buy WILD Flavors for €2.3bn citing fast-growing demand for natural food and beverage flavors and ingredients as the rationale.
Taura Natural Ingredients is teaming up with France-based Phoenix Ingredients for European distribution of its Gourmet Series fruit line.
Confectionery manufacturers showing their latest products offer a glimpse of current and upcoming industry trends, including hot ingredients, growing categories, and standout packaging.
German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.
Barry Callebaut says chocolate makers can produce products in novel colors far easier with its new flower-shaped food colorant pellets compared to using high doses of powder and liquid dyes....