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News > March 2008

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Weekly comment

Temporary workers and corporate responsibility

As ever more food companies find themselves in the position of having employed migrants who were mistreated by illegal labour providers, it may be time for firms to start taking...

Cargill to hold confectionery texture conference

US ingredients company Cargill is to highlight the importance of texture in confectionery manufacturing at the annual PMCA meeting this year.

Barry Callebaut takes majority stake in Malaysian cocoa firm

Swiss chocolate company Barry Callebaut is to purchase a 60 per cent share of Malaysia's KL Kepong Cocoa Products in a move designed to increase its sourcing capacity in Asia.

Mintel's new club promotes packaging innovation

Mintel Research Consultancy is launching a packaging innovation club for businesses involved in the fast moving consumer goods (FMCG) packaging industry.

Food safety worries makes consumers label-savvy

US consumers are increasingly turning to the information on their food labels amid the growing incidence of food safety scares, according to the Hartman Group.

Nestle eyes Russia for European growth

Global food firm Nestle sees Russia as one of the most important areas for future European growth, the company said today.

Cargill launches system for chewy-creamy ice cream

Cargill has developed a new functional system for the creation of frozen desserts and lollies with a chewy-creamy texture, a concept that could engender much innovation amongst manufacturers.

Mars: Sterol chocolate reduces cholesterol levels

An industry sponsored, peer reviewed study has found consuming chocolate containing plant sterols and cocoa flavanols can lower cholesterol and blood pressure levels.

Meiji recalls GM sweetener in Japan

Japan's leading chocolate maker Meiji Seika has recalled a range of confectionery products, after it was discovered that they contained a novel sweetener made with an unapproved genetically modified enzyme.

Danisco reshuffles ingredients ahead of sugar split

Danisco is reorganising its ingredients business in a bid to target market trends like health and wellness more closely, and deal with issues that have been affecting parts of its...

Healthy trend poses challenges for confectionery

The growing trend for healthy products meant a drop in the value of the UK confectionery market but an increased popularity of dark chocolate, says a new report.

Datamonitor highlights confectionery novelties

Recent innovations in novel confectionery products include an energy-giving lollipop in a can, chocolate flavoured sea salt, and edible whole flowers, according to new data released by Datamonitor.

News briefs: Cocoa, Cadbury and Sweet China

In financial news this week, cocoa prices go up yet again, Cadbury reveals more de-merger plans, and Sweet China is allowed to return to the London stock market.

Frutarom develops taste for energy market

Israel-based supplier Frutarom has launched an "ingredient concept" around the energy sector to assist manufacturers with new product development.

Consumers seek new tastes from origin chocs, survey

More than a third of regular chocolate-eaters would relish more choice in the kinds of products available, indicates a new survey by Barry Callebaut that also shows growing interest in...

Initiative to reduce seasonal confectionery packaging

The Waste and Resources Action Programme (WRAP) is coordinating a confectionery working group in order to reduce the packaging of seasonal products such as Easter eggs.

Chocolate academy strengthens Callebaut's US presence

Barry Callebaut is hoping to strengthen relationships within the industry and build its business in North America with the opening of a chocolate academy in Chicago.

New evidence for diacetyl, lung disease risk

Diacetyl - a chemical used in butter flavouring - damages the lungs of mice when inhaled over a period of three months, according to a new US study.

Weekly comment

Allergen-free: time for clarity

Claiming 'free from' is not a light statement to make. Lives depend on it. As scientific progress questions the validity of such claims, it is time to establish exact guidelines...

Healthy confectionery to drive billion dollar market growth

A new report predicts that healthier eating patterns and strong economic growth, in both developing and developed markets, will boost global confectionery sales to $159.6bn by 2010.

Ghanaian cocoa hybrids have no nutritional drawbacks

Four hybrid cocoa species developed in Ghana to have improved resistance to pest damage during storage have similar nutritional properties to conventional cocoa, says a study that topples a barrier...

New proposal for global, legal junk food ad ban

A new code that would restrict the marketing of unhealthy foods to children has been proposed by two international lobby groups who claim the food industry is failing to self-regulate,...

Chocolate in drinks may aid athletic recovery

Studies show that there's a low fat chocolate flavoured drink that can refuel and re-hydrate athlete's bodies after exercise, making dairy drinks a more marketable prospect to sports fans.

Wrigley gives gum a makeover

Wrigley will rework the packaging and flavour portfolio of its US gum products in an attempt to boost sagging sales in the area, the company announced yesterday.

Acquisitions sweeten Glisten profit

Confectionery and snack manufacturer Glisten yesterday posted record profit for the first half of the year, attributed by the company to successful acquisitions in the UK market.

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