Breaking News on Confectionery & Biscuit Processing

Calls for more stevia safety tests threaten market launches

The safety of stevia has been called into question again after scientists at the University of California said further tests were needed on potential cancer causing properties before the sweetener is used in food and drink.

Cargill’s Ghanaian cocoa plant to go live in November

Agricultural firm Cargill’s new cocoa processing facility in Ghana is set to go online in November, according to reports.

Global Sweeteners secures corn starch supplies through acquisition

Glucose and maltose syrup supplier Global Sweeteners receives the green light to acquire Jinzhou Yuancheng Bio-chem Technology, thereby securing supplies for corn starch, the key raw material in its sweetener production.

DSM shuts Chinese citric acid plant

DSM will quit its Wuxi, China-based citric acid plant after being told by the Chinese government its site is required for urban development.

Sweet results for Lindt despite sour times

Despite increasing raw material prices and unfavourable local currencies, Lindt & Sprungli still report a “pleasing” first half to 2008.

‘Energy’ enters foods, confirm Mintel findings

Foods that claim to deliver energy are carving out a distinct place in the marketplace, as consumers start to look beyond energy drinks for an added boost, according to Mintel.

Price actions on cost rises deliver steady H1 for Kerry ingredients unit

Food firm Kerry delivers like-for-like trading profit of €134 million at its ingredients and flavours unit for the first half of 2008, thanks in part to 'prudent price actions' that have brought good cost recovery to the group.

Vanilla research demonstrates breeding potential

A study into the origin of Tahitian vanilla has provided insight into opportunities for breeding new commercial varieties of the popular spice, claim scientists.

Weekly comment

Omega-3 reality check

The market predictions for omega-3 products are endlessly buoyant but a closer look at the state of play reveals very few omega-3 functional foods and beverages have moved beyond niche sales levels.

Temperature key for chocolate formulations "study"

Controlling temperature may be key to ensuring no oil migration from an oily filling to its chocolate coating, says a new study.

News briefs: cost crunch hits choc makers

In a week of major upheaval for a number of leading confectioners, reports suggest Cadbury may enact a number of job cuts in its New Zealand and Australian operations, while Mars joins rival Hershey in pushing up prices for its brands.

Pressure mounts for removal of artificial colors

Manufacturers in the US need to take responsibility when it comes to food coloring and replace controversial artificial dyes with natural alternatives, according to the Center for Science in the Public Interest.

Interest in chocolate high despite price increases

Hershey has raised its wholesale prices for chocolate bars by 11 per cent, but analysts say sales are unlikely to be substantially affected by such increases.

Industry claims festive focus vital to annual pack reduction

Confectionery groups are playing up their efforts to strike a balance between Christmas spirit and green packaging, claiming the focus reflects an all year round environment drive not just consigned to the festive period.

Natural preservative knowledge lags behind demand, warns authority

Research on natural food preservatives is lagging behind market demand for replacements for synthetic ones that have fallen out of favour with consumers, warns an expert, and a coordinated effort is needed to bridge the gap.

Leatherhead project to analyse chewed-up food

Researchers from Leatherhead are proposing to study the effect of chewing on food structure, to gain an insight into where ingredients should be located in the product for best enjoyment.

Cocoa flavanols may boost blood flow in the brain

Flavanol-rich chocolate may boost blood flow in the brain and reduce the risk of dementia and stroke, Boston-based researchers have reported.

Chewing gum linked to surgery recovery

Chewing gum may help in the recovery of intestinal function following surgery to remove all or part of the colon, according to an analysis of studies on the topic.

Oil combo to facilitate trans-fat free margarine: study

A blend of canola oil, palm stearin, and palm kernel oil can produce margarine free of trans-fats and desirable textural properties, says new research from the US.

Weekly comment

False starting in the stevia race

The Greeks have a saying that goes something like this: ‘If you’re in too much of a rush, you’ll trip up’. The food and drinks industry could well benefit from the simplistic wisdom of such traditional advice as they race to bring the natural sweetener stevia to market.

High cocoa costs continue to plague industry

Confectionery manufacturers are facing increasing cost pressures as cocoa prices reach their highest in over 20 years as cocoa futures prices soared by 3 per cent.

Troubled times feared for almond supply

Food manufacturers who have benefited from record almond crops over the last few years could see supplies dry up as growers warn of a turbulent year ahead amid “unrelenting global demand”.

New code to protect image of Belgian chocolate

The Belgian Royal Association of the Chocolate, Praline, Biscuits and Sugar Confectionery Industry (CHOPRABISCO) has developed a ‘Belgian Chocolate Code’ that provides guidelines for labelling chocolate as coming from Belgium.

EFSA confirms safety of Unilever GM ice protein

Low-fat ice cream made with GM yeast to ensure a creamy consistency may soon be possible in Europe following the European Food Standards Authority’s (EFSA) opinion on Unilever’s novel technology.

Low-fat fudge bits launched for confectionery, baked goods

UK firm Pecan Deluxe has updated its range of fudge and caramel inclusions for use in cakes, cereal and desserts, as part of its recently announced focus on health and indulgence ingredients.

Survey supports raspberry’s rise as ingredient

Smoothies, desserts, and yoghurts are benefiting from growing consumer awareness of health benefits of raspberries in North America, according to a new consumer survey.

AAK builds profits on cocoa butter equivalents

The high price of cocoa butter has led to greater demand for AAK’s cocoa butter equivalents (CBEs) from specialty vegetable oils, and in turn has yielded strong growth in its confectionery fat business area.

Barry Callebaut pursues growth in India with new academy

Swiss firm Barry Callebaut is continuing its strategy for growth in emerging markets with the opening of its first chocolate academy in India.

Weekly comment

Why food is the new oil

“Food is a weapon – don’t waste it.” This message, which featured on a Second World War poster issued by the US Office of War Information in 1943, is a lesson from history we would do well to heed.

EFSA requests more data on certain flavourings

EFSA has identified information gaps relating to some flavouring substances as part of its ongoing evaluation of additives, and is asking industry to provide more information on their safety.

Packaging testing tool can aid quality control, claims Mecmesin

Macmesin said it will be demonstrating how critical it is to test packaging and maintain quality control at the Interplas show in September.

Saimo aims for less of the same in European sweet packaging

A China-based manufacturer of weighing and packaging products is looking for greater collaboration with confectioners and other food manufacturers to establish itself on the European market.

New Cargill center to focus on Asia markets

Cargill says it will create innovative new dairy and confectionery products and help bring them to a growing market in Asia with the opening of its new application centre.

Food watchdog detects lead risk in confectionery chain

Heavy metal risk to the confectionery supply chain comes under the spotlight this week in the US as health officials detect banned levels of lead in two different chocolate confectionery brands.

Researchers make prickly pear powder for red food

A new study has devised an optimal process for spray drying the juice of betalain-rich Opuntia stricta, or prickly pear, so it can used as a natural red food colouring in yoghurts and soft drinks.

DNA data to spur new kiwifruit species

New commercial varieties of kiwifruit optimised for their flavour, colour and health attributes will become available in the next few years, thanks to the publication of a huge collection of DNA sequences from the fruit.

Natra launches healthy chocolate bar for private label needs

Spanish chocolate firm Natra sets its sights on the booming health and wellness market for adults and children, launching a chocolate bar with a healthy twist for the private label market.

UK firm puts fruit fibres to use in flavours

Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.

Low cost texture analyser can measure food and packaging, says firm

A new easy-to-operate texture tool is a cost effective way for processors to measure the texture of food products as well as their packaging, says developer Brookfield Engineering.

Premium chocolate offers hope as food inflation soars in eurozone

While the food inflation rate continues to gallop ahead in the eurozone, observers speculate as to whether premium chocolate products could help confectionery firms ride the storm.

Weekly comment

Bringing an end to the food waste shame

Have you ever scavenged through a supermarket bin looking for your next meal? It’s a strange question to put to business readers – and most would shrink at the thought. But that’s just how the ‘freegans’ decide what’s for dinner.

Special edition: natural colours

Ongoing research in natural colours

In the final part of our series on natural colours, FoodNavigator looks at the science behind potential pigments for food and beverages.

Natra seeks further growth on back of sales success

Spanish food firm Natra has reported yet more impressive sales and revenue growth as its integration of newly acquired All Crump continues with success.