Mondelēz International’s heat resistant chocolate, new product development and increased penetration in under-represented parts of the world offers the company considerable potential for the future, chocolate head Bharat Puri has claimed.
Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.
As the European Food Safety Authority (EFSA) welcomed a broad range of stakeholders to its Italian HQ today to debate data and process transparency, the food industry asked at what point openness brakes innovation and competitive advantage?
From the 20th International Congress of Nutrition in Granada, Spain
The food industry came under attack last week at the International Congress of Nutrition (#ICN20) for not doing enough to improve the healthiness of its portfolios…unfairly, says Unilever.
A company making handmade fudge is predicting a 40% to 60% rise in turnover over each of the next two years as high-end retailers increasingly seek to stock its products.
Confectionery is a novel way to control your weight, according to private label firm Carmit Candy which has just launched a weight management chocolate wafer bar.
Chocolate is a strong carrier for probiotics and could present an opportunity for brand manufacturers to introduce products to improve gut health, according to supplier DuPont.
Aggrieved companies and trade groups have already mounted legal actions against the EU’s strict health claim laws – they are in process – but the regulation’s workings could face fresh challenge from governments signed up to the World Trade Organization...
A new interactive graphical database offering market insights for food and beverage ingredients will help manufacturers and suppliers identify new trends and grow their business, according to RTS.
Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.
German confectionery coatings firm Capol plans to venture into the supplements sector to establish a second business pillar for growth and gain technological knowledge, its CEO says.
Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process consuming 50% less energy than conventional tempering.
Anti-microbial air treatment systems will become a “very important” hygiene factor in the food manufacturing industry in coming years, Ecolab’s Marcus Ley told reporter Mark Astley.
