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.
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....
The UK Advertising Standards Agency (ASA) has dismissed complaints that a TV advert for Mondelēz International's Barny cake bar was an implied health claim and that it encouraged poor nutritional...
A sensor that detects some synthetic organic food dyes has been created by Iranian researchers.
Jelly Belly is experimenting with natural color spirulina after a major reformulation project.
Ritter Sport has been granted an injunction preventing a German consumer group from claiming the chocolate firm is deceiving consumers with misleading natural flavor claims.
Leatherhead Food Research has identified the in-fashion flavors for sugar and gum confectionery.