News in brief

Upgrade to eco-packaging measurement tool

An upgraded version of a computer programme that measures the carbon footprint of packaging has been released.

Premium products and Asia-Pacific market drive growth for Barry Callebaut

Leading industrial chocolate supplier Barry Callebaut reported buoyant third quarter sales volume gains of 11.3 per cent, based it said upon growth in Asia-Pacific and the luxury chocolate category.

New technology delivers omega-3 chews for private label

UK-based Oxford Nutrascience has teamed up with Ocean Nutrition Canada (ONC) to develop omega-3 chews, which it plans to supply to dietary supplement firms around Europe for their own-label lines.

Stevia-added chocolate needs high DP inulin for sensory appeal, study

Blends of stevia rebaudiana extract with inulin and polydextrose as bulking agents can produce sucrose free chocolate with little differential noted between it and sucrose sweetened milk chocolate in terms...

Choc-blood pressure meta-analysis sees need for dietary habit studies

A new meta-analysis of studies investigating the effect of dark chocolate and flavanols on hypertension has drawn mixed conclusion and suggest more studies be done on dietary habits and genetic...

No risk posed from magnolia bark extract in gum and mints, says ACNFP

Magnolia bark extract could be used in chewing gum and mint confectionery and is unlikely to pose any risk to consumers at the use level specified by the manufacturer, according...

Seaweed extracts could offer edible flavor films

French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options.

EFSA publishes data guidance for flavour approvals

The European Food Safety Authority has published its final guidance for data required to assess new food flavourings, and is looking to build on experience gained during evaluations to establish...

Industry debates NGO admission to cocoa sector forum

Observer status for non-governmental organisations (NGOs) on a new cocoa industry consultative board is proving a sticking point at the UN Cocoa Conference in Geneva this week, which aims to...

Satiety and oral health demands drive Asia-Pacific confectionery market

Chocolate that suppresses appetite and delivers oral health benefits has been highlighted in a new survey of confectionery product launches in the Asia-Pacific region conducted by Datamonitor’s Product Launch Analytics....

Pectin-protein combo may extend ingredient microencapsulation

A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.

News in brief

Ivorian cocoa exports gather pace

Cocoa exports from major grower Ivory Coast are said to be picking up, but imprecise counting techniques and smuggling brings figures into question, according to reports.

Spectrometer simplifies cadmium in chocolate analysis - company

Thermo Fisher Scientific said it has developed a new, simple and accurate method for analysing the presence of cadmium in chocolate.

Blue California develops fermentation process for Reb A extraction

Blue California, manufacturer of the Good & Sweet-brand Reb A stevia extract, has developed a natural fermentation process that it will be using to extract the sweetener by next March,...

News in brief

Cadbury heiress to launch chocolate company - reports

The heiress to the Cadbury’s fortune is to sell her £27m country estate in a bid to launch a chocolate company, according to UK media reports.

Danisco positive on FY despite sweetener struggles

Danisco achieved 6 per cent in revenue for its full year 2009/10 and strong profit growth; all divisions with the exception of sweeteners contributed to its margin expansion.

Loders Croklaan innovation centre targets confectioners

Oil and fats supplier IOI-Loders Croklaan has opened a creative studio in the Netherlands for confectioners to develop and market new concepts and formulations.

Special edition: Natural and clean label

Consumers' views on natural and clean label terminology

‘No-additives’, and ‘no-preservatives’ are the most popular clean label claims with consumers, while ‘natural’ struggles because of over-use and lack of definition, according to research.

Spanish researchers point to method for healthy cocoa butter alternatives

Healthy hydrogenated trans-free and short chained fatty acid-free solid alternatives to cocoa butter for chocolate production can be produced from sunflower oils enriched in stearic and oleic acids by means...

Confectioners give cautious backing to EU labelling vote

Representatives of Europe wide confectionery, biscuit and chocolate makers have given a cautious backing to the much-anticipated EU parliament vote on amendments to the proposed food information regulation, which has...

What ‘natural’ means in food regulations

‘Natural’ has become a word consumers like to see on food product packages, while ‘clean label’ is an industry term to describe an E-number-free ingredients list. But exact definitions depend...

Russia and Ukraine choc sales fuelling Theegarten growth

Confectionery wrapping machine supplier Theegarten Pactec claims Russia and the Ukraine have been the fundamental growth drivers for the firm over the past three years, citing greater affluence and increasing...

Concern over sugar consumption driving stevia market, analysts

Sugar consumption is an escalating concern among Australian and UK consumers, and sweeteners with natural credentials are benefiting from this trend, according to a new report from independent business analyst...

News in brief

Private equity firm cleared to acquire Mieszko

Lithuanian company Eva Grupe has been given clearance by Poland’s competition regulator to attain a majority stake in Polish confectioner Mieszko.

Special edition: Natural and clean label

Mintel: Natural and clean-label trend still driving NPD

While shoppers’ enthusiasm for low-fat, low-sugar or low-calorie claims (‘minus’ claims) or added functional ingredients claims (‘plus’ claims) has waned; their interest in natural claims has continued to grow, according...

Hershey move from old factory to bring 500-600 job losses

Hershey is modernising its production facilities in a $250 to $300m investment plan that will see the company move out of a century-old chocolate factory and cut 500 to 600 jobs.

Nestle frontrunner for Kraft’s Polish chocolate firm Wedel - analyst

Kraft Foods is accepting final bids for Wedel with Nestle best placed to secure the Polish chocolate business according to one industry insider.

Comment

World Cup is an own goal for food culture

Sorry guys, the World Cup is not all about football. It’s about food too, and this year’s tournament should kick off a whole new debate about our sporting food culture....

Supply worries keep cocoa prices rising

As demand continues to outstrip supply, the world price of cocoa was more than 12 per cent higher at the end of last week compared with a year ago, according...

FDA orders seizure of adulterated Chinese honey

FDA officials have seized 64 drums of honey imported to the US from China, because it is adulterated with an antibiotic that could cause serious illness or death.

New sweet factory planned to meet rising demand

Scottish sweet maker, Tilly Confectionery, plans to build a new £1.1m confectionery factory in the Stirlingshire town of Alva in response to rising demand for its brands of fudge, macaroon...

Godrej Hershey set to introduce chocolate products in India, report

Indian joint venture Godrej Hershey is reported to be introducing chocolate products into amdist strong competition from dominant players such as Cadbury and Nestlé.

New eco white film for premium confectionery

UK cellulose acetate film supplier Clarifoil has produced a new ultra-gloss white film for luxury confectionery packaging to meet the demand for differentiation in this category.

Symrise and partner to increase L-menthol production

Symrise is planning a major increase in its capacity of synthetic menthol as demand from confectionery and oral care sectors is surging, especially in emerging markets.

New hope for peanut allergy sufferers thanks to low-allergy nuts

America’s 3m peanut allergy sufferers could benefit from low-allergy peanuts developed by United States Department of Agriculture (USDA) scientists using conventional breeding and nut mixing techniques.

Chupa Chups facility relocated as Asia-Pacific demand grows

Perfetti van Melle, the Dutch-Italian confectioner, has announced plans to relocate a Chupa Chups production factory in Spain in order to adapt production capacity to global market demand, with recent...

Third of European children are obese, warns report

More than one third of European children are obese or overweight, according to the latest report from research organisation Datamonitor.

New studies fail to challenge opinion on ochratoxin A, says EFSA

New research does not contradict or change the conclusions drawn in the European Food Safety Authority’s opinion on ochratoxin A (OTA) in foods such as cocoa products and liquorice, claims...

Chocolate could lower cholesterol for CVD risk group, study

Short-term cocoa consumption can significantly lower blood cholesterol, but only in modest quantities and only in those with risk factors for heart diseases, according to a meta-analysis of randomised controlled...

Fairtrade chocolate proving recession proof in UK

A hike in sales volumes of Fairtrade chocolate in the UK are expected following a retailer’s decision to extend its own brand range of the ethically sourced chocolate.

Special Edition: Nanotechnology

Nano risk assessment a work in progress

The risk assessment framework for nanotechnology in Europe – like so much else connected to the technology – appears to be in its infancy but developing at a rapid pace.

BASF to start supplying mint flavour L-Menthol

BASF is constructing what it calls the world’s largest plant for the mint aroma L-Menthol, which it will start to supply as a flavouring agent to the global food, cosmetics...

Special Edition: Nanotechnology

Food sector and R&D need to chew the nano fat for wider take-up: analyst

The benefits for nano-packaging, showing how it can overcome current food and drink industry challenges in terms of shelf life, distribution or sustainability, need to become more apparent in order...

Stevia tops preferences for low-cal chocolate

Beverages formulated with stevia are preferred by consumers over similar products sweetened with sugar or other common high intensity sweeteners, says new research from Croatia.