All news articles for February 2017

© iStock/Ben185

Water emulsions can achieve up to 20% fat reduction

By Niamh Michail

By swapping fat particles for water or air, manufacturers have achieved up to 20% fat reductions in chocolate and cheese - but the technology can be applied to almost any water-in-fat suspensions, according to emulsion experts Micropore.

Georgia Nut eyes gummy consumers with fortified chocolate gems

Georgia Nut eyes gummy consumers with fortified chocolate gems

By Stephen Daniells

Illinois-based Georgia Nut is targeting the vitamin, mineral and supplement consumers with its chocolate gem technology to deliver a range of bioactives, from vitamins C and D, to melatonin, probiotics, turmeric, and more.

The Kit Kat sushi is available until February 14.

SPOTLIGHT JAPAN

Have a break...have a Kit Kat sushi

By Gary Scattergood

Japan is known for its love of weird and wacky Kit Kat flavours, but Nestlé might have just taken the biscuit with its sushi version.

White packaging rebrand sees Toffifay enter untapped affordable luxury segment in the US. Photo: Storck

Storck makes big US push with Toffifay

By Oliver Nieburg

August Storck has repositioned its Toffifay brand in the US to appeal to female shoppers and hopes to compete in the affordable premium space.

© iStock/slpu9945

Industry reacts to RSPO's Impact Report

By David Burrows

FoodNavigator approached industry and campaigners for their reflections on the Roundtable for Sustainable Palm Oil (RSPO)'s 2016 Impact Report. What are the challenges and opportunities in the next 12 months?

Counterfeit Western chocolate brands such as Ferrero Rocher seized by Chinese police. ©iStock/Authenticcreation

Fake Ferrero and Mars chocolate seized in China

By Douglas Yu

Chinese police recently seized 300,000 counterfeit chocolate pieces during the 2017 Lunar New Year worth around 700 RMB ($102) per box, after a wedding candy store owner received complaints from local consumers.