Breaking News on Confectionery & Biscuit Processing

EFSA recommends max limits for d-camphor flavouring

EFSA has published its panel’s opinion on camphor as a flavouring, deeming it unlikely to cause acute effects in foods with less than 2mg per kg of body weight per large portion, but recommending that maximum limits be set.

CAOBISCO articulates today's challenges

Filippo Cerulli, the new president of CAOBISCO talks to ConfectioneryNews.com about challenges facing the €45.4 billion chocolate, biscuit and confectionery industry in the 21st century, and how this leading European trade association intends to stay ahead of the times, supporting its members along the road to growth.

More cost savings on the cards at Cadbury

Cadbury has signalled that it will take “whatever measures are necessary” to deliver on its 2008 performance promises – despite H1 results that show good profit growth.

Exclusive interview

Nurturing the next generation of food scientists

The number of food science graduates is falling across the globe, but measures are in place to halt the decline. Has disaster been averted? Is the industry’s future assured?

FTC calls for nutrition standards for food marketed at kids

Nutrition-based standards are needed for marketing food to children, which continues to be a billion dollar business despite progress in curbing the practice, says a new report.

EU gives green light to Wrigley-Mars merger

US confectionery giant Mars receives the all clear from the European Commission to buy number one gum maker Wrigley in a deal worth €15 billion.

Weekly comment

Can we believe the Danisco – Apax rumours?

Rumour, according to the Romans, is a feathered beast with a myriad eyes and tongues. Last week she went bristling through the Danish business pages, spreading the news that Danisco could be bought by a private equity firm.

Barry Callebaut sells Chococam to focus on cocoa sourcing

Focusing further on cocoa bean sourcing and processing, Zurich-based Barry Callebaut spins-off Chococam, the last of its consumer activities in Africa, to South African food firm Tiger Brands.

Fructose again linked to fat build-up: study

Fat build-up from fructose consumption may be greater than what occurs when we eat other types of sugars, such as glucose and sucrose, according to a new study.

UK cake-eaters prefer smaller treats

Good things come in small packages. That seems to be the belief of time-pressed consumers in the UK, who are buying more cakes that come in individual packages than five years ago.

Xylitol bears show dental health potential - study

Gummy bear candies, not traditionally seen as a first line of defence in battling tooth decay, may play some role in providing oral health care to children when containing some sugar alcohols, according to a new clinical trial in the US.

Gap is closing on aspartame’s lead over sucralose: Mintel data

The number of new food and beverage products containing aspartame has continued to fall since 2005, indicates data from Mintel, while the number of those using sucralose has risen.

Smuggled cocoa beans impact supplies from Ghana

Cocoa supplies in Ghana, the world's second largest producer of beans, are being hit by smugglers taking the valuable beans abroad as prices crash through the $3000 barrier.

Tate & Lyle gets go-ahead for sale to Bunge

The sale of Tate & Lyle’s international sugar trading business to US oilseed firm Bunge is now unconditional, removing the UK sweetener group from the volatile sugar market.

Ethical and premium brands lock in consumer awareness for chocolate makers

Ethical and premium brands will bring strong gains to chocolate makers with fresh evidence suggesting they hold sway in the mind of the consumer.

Wild taps potential for fruit and blossom combos

Wild is extending its use of blossoms in flavour blends for use in beverages and other products, and is working with more companies to use the likes of lavender, rose and elderberry in combination with fruit flavours.

Oyster-friendly microalgae may colour food blue-green

The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.

Weekly comment

Budweiser to be Belgian? Big deal

The news that all-American brewer Anheuser-Busch is to be sold to Belgium’s InBev for $52bn has made sports bar patrons across the US weep into their Budweisers. But the idea that an American firm must remain American for all time runs counter to the world of global commerce.

FSA sets out areas for healthy eating action

The UK Food Standards Agency has set out core challenges for the food industry as part of its strategy to beat obesity, but recognises that work is already underway by industry to make food products healthier.

Mars shares sweets online with digital ad campaign

Confectionery behemoth Mars plunges into the world of online sharing, with the launch of an ad campaign for the Gummi Burst addition to its Starburst sweets line.

Coffee aroma may have stress-busting qualities

Just the smell of freshly brewed coffee can help relieve stress, say researchers who studied the effects of coffee aroma on sleep-deprived rats.

Eco-label scheme extended to food and drink products

An environmental labelling scheme has been extended to food and drink products, under new proposals announced this week by the European Commission.

Givaudan alternatives to ease lemon oil squeeze

The high cost of citrus, mainly as a result of poor weather in prime growing regions, has led Givaudan to develop a new range of lemon oil replacers, which it claims are a precise match for the flavour profile and functionality.

Korean confectionery giant Lotte enters European market

Asian confectionery giant Lotte Confectionery breaks into the European premium chocolate sector, acquiring Belgian firm Guylian for €105 million.

Imperial Sugar ups Wholesome Sweetener investment

Imperial Sugar has laid out $4m to increase its stake in the Wholesome Sweeteners joint venture, a move that recognises opportunities in the organic sweetener sector.

News briefs: Cadbury websites criticised, Aero redesigned and bioethanol

This week, Cadbury criticised over websites, Aero gets new packaging and confectionery maker in bioethanol move

Danisco gets go-ahead for emulsifier buy

Danisco has obtained European approval for its planned acquisition of ABF Ingredients' Abitec emulsifier business, which is expected to strengthen its position in some key European markets.

Steady citrus supplies whatever the weather

Ingredients companies may look to more consistent sources of citrus fruit outside of the US to compensate for Mother Nature, according to Blake Anderson, president of Symrise's North America flavor division.

Weekly comment

Diet better than statins in kids' cholesterol control

The prescribing of statins for eight years-olds is tantamount to saying that food and diet have failed, and that children are incapable of changing their eating habits and lifestyle.

Danisco Sugar to be sold to Nordzucker

Danisco has announced that it will sell its sugar division to Nordzucker for DKK5600m, around €751m, bringing to an end months of speculation as to whether it would agree to a sale or opt to spin off sugar into a separate business.

Pressure for chocolate industry as cocoa breaks $3000 barrier

Strategies for confectionery makers to absorb rocketing price rises are essential as cocoa prices crash through the $3000 barrier, with demand outstripping supplies and pulling the stocks-to-grindings ratio to a 22-year low.

Mini batch processors target small-scale testing

Two miniature-scale batch processors for high viscosity products, including toffees, jellies and jams, were launched at last week's IFT food trade fair in New Orleans.

Novelties grow despite lackluster ice cream performance

Frozen novelties are providing opportunities for growth in a mature ice cream market where there is little room for maneuver, according to a new report from Mintel.

Healthy decadent chocolate

Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.

Novel food draft report released

The European Parliament has published its draft report on amendments to the novel foods regulation, having made revisions to ensure better clarity.

Best practice for chocolate industry urgent, voices child labour watchdog

Herculean efforts are required by the global chocolate industry to ensure that sourced cocoa supplies are not linked to exploited or trafficked child labour, underlines labour watchdog International Labor Rights Forum.

Health boom sets sales soaring for dark chocolate

The wave of health and wellness comes ashore for chocolate makers, with latest figures from Mintel showing the fresh healthier image for dark chocolate has brought a much-need, and strident, upward shift in sales for 2007.

Colourings to come with a warning

The European Parliament has adopted a legislative package that will see products containing any of six artificial colours labelled with a health warning for children.

Sugar beet pectin-protein nanoparticles show encapsulation potential

Using sugar beet pectin to coat proteins could lead to the formation of core-shell systems for use as encapsulators or fat replacers, suggests new research.

Recent advances pave way for fish gelatine for food

Increasing demand for gelatine, coupled with consumer concerns over the mammalian variety, may open the door for fish gelatine to fill the gap for food formulators, says a new review.

Wild launches refreshing confectionery flavour

Ingredients firm Wild has developed a line of natural flavours that can be used to bring a refreshing effect to confectionery products.

Food prices high on the agenda at G8 summit

The global food industry will be tracking events at this year's G8 summit that starts today in Hokkaido, Japan, with rising food and energy prices set to dominate the agenda.

Hope for improved honey crop

The US honey crop is expected to see a significant improvement this year following a dismal performance in 2007, according to a spokesman for Sue Bee Honey.

New film provides cost-effective low-temperature sealing, says Wipak

A new low-temperature sealing biaxially oriented polypropylene (BOPP) grade film can increase output for bakery and chocolate manufacturers, while reducing their environmental impact, claims Wipak.

Weekly comment

A half measure of alcohol reforms

Knife crime, obesity and skiffle music. Out of all the evils currently threatening the welfare of Western teenagers, recent US headlines finger the main culprit as the caffeinated alcoholic beverage.

CIAA questions need for labelling law

The need for new European legislation on nutrition labelling has been called into question by the CIAA (Confederation of Food and Drink Industries in Europe), as a survey indicates that uptake of its voluntary scheme has been significant.

PureCircle sells 20 per cent to Olam and Wilmar

Olam and Wilmar have entered a joint venture to acquire a 20 per cent stake in PureCircle in a partnership aimed at strengthening the supply chain and increasing sales of natural high-intensity stevia sweeteners.

Tate & Lyle spins off sugar trading unit to Bunge

UK sweetener group Tate & Lyle reduces risk to earnings from today's volatile commodity markets, announcing the sale of its international sugar trading operations to US oilseed giant Bunge.

Blue California nears self-affirmed GRAS stevia launch

Ingredients group Blue California says it expects to obtain self-affirmed generally regarded as safe (GRAS) approval for its stevia-derived sweetener compound by next month.

New chocolate maker contracts boost volumes for Barry Callebaut

New outsourcing contracts for industrial cocoa from new and existing chocolate makers boost volume growth for cocoa supplier Barry Callebaut, helping to offset harmful exchange rates, energy prices and inflation.