Parle Products has launched Hide & Seek #WhipItUp – showcasing a collection of recipes from followers – to capitalise on the at home baking movement brought on by the outbreak of coronavirus.
Built Brands is celebrating its second anniversary with a brand refresh and an acceleration of manufacturing capabilities to bring new offerings to market.
A new study gives insight into what an ideal snack looks like to people without being biased by the loaded associations that come with labelling food as ‘healthy’ or ‘unhealthy’.
DouxMatok, the Israeli firm behind patented technology that makes sugar taste sweeter, has struck a deal with a North American sugar refiner to manufacture commercial quantities of its ‘enhanced’ sugar, with the first products containing the sugar likely...
Australian flavour and ingredient company The Product Makers (TPM) has used its sugarcane extract (Saccharum officinarum) to create a gold coloured chocolate product, citing potential for its use as a colouring agent and as an ingredient for healthier...
Ciranda, a leading supplier of organic and fair-trade food ingredients, has announced that Jean-Philippe (JP) Tournoy will become the company’s new chief executive officer.
Nestlé has announced a new range of its YES! snack bars, with each one packing in 10 grams of plant protein from peas and nuts and aimed at consumers looking to fuel an active lifestyle.
Researchers in New Zealand have revealed that a mint product can control sugar cravings by suppressing the sweet taste receptors on the tongue, leading to an overall decrease in desire to consume sweet foods.
Sales of alcohol-flavoured sweets rose by 20% in the UK while the country’s pubs were shut due to Covid-19, manufacturer Uncle Joe’s Mint Balls has revealed.
Global flavor company Givaudan registered a 3.6% sales increase in its flavors division where it experienced a shift demand from foodservice and alcoholic beverages to retail CPG products including juice-based beverages, culinary solutions, nutritional...
Sensient Flavors has published its latest ‘Trends to Taste’ flavour collection depicting current factors affecting consumers’ mindset and behaviour to provide inspiration for on trend bakery and snack launches.
The sugar industry is continuing to search for solutions to multiple growth challenges including the increased use of artificial sweeteners and a consumer focus on low or sugar-free products. One Israeli startup, DouxMatok, has an innovative solution...
Earlier this year, Mondelēz International patented a process for manufacturing chocolate using soluble corn fibre to help reduce the sugar and calorie content as well as announcing the reformulation of some Cadbury brands.
With almost one in four UK confectionery buyers now claiming they choose sugar-reduced or sugar-free sweets over standard ones, sugar reduction is big business.
Belgian chocolatier Pierre Marcolini, creative director of Maison Pierre Marcolini, has teamed up with fellow countryman and actor Stéphane De Groodt to produce a range of 11 jams for the Rêve de Cinéma charity, which acts on behalf of sick and disabled...
The global ingredients specialist has opened subsidiaries in Kenya, Ivory Coast, Ethiopia and Nigeria to cement customer relationships and localise production using indigenous raw materials, which will lessen the continent’s reliance on food imports and...
During the partial COVID-19 lockdown in Côte d’Ivoire, a sharp rise in child labour was observed. Yet according to the International Cocoa Initiative, it is too early to attribute the increase to the pandemic alone.
The ingredients supplier has set new targets to reduce greenhouse gas emissions and eliminate coal from its operations, reduce water use, beneficially use all its waste, and maintain support for sustainable agriculture by 2030.
Endangered Species Chocolate (ESC) has announced it is launching its first plant-based milk chocolate chip, following success of its Oat Milk Chocolate Bars earlier this year.
Health and wellness brands Swisse and Power Gummies say they are taking a “digital-first” strategy in India as uptake of online retail speeds up in the country.
Cargill has reported it has made significant progress in achieving sustainable impact on land use, climate, water, farmer prosperity and human rights in the run up to the UN’s 2030 target.
Organic ingredient supplier Ciranda has been at the forefront of healthy solutions for the past quarter of a century, while supporting sustainable agriculture practices and the livelihood of farmers around the world.
Sugar reduction is now a key mindset for consumers across the globe, however sugar replacement is not a straightforward process, writes Thomas Schmidt, BENEO’s marketing director.
More and more consumers are cutting back on sugar — 84% say they have reduced their sugar intakes over the past year, according to latest research, Ingredion’s Allulose is just one of the alternatives on the market that offers a noncaloric solution to...
Company says its flavour modulator range (FMP) is designed to address the upcoming European organic regulation regarding flavourings for organic food and beverages to have at least a 95/5 structure — meaning 100% natural with at least 95% derived from...
Better-for-you Icelandic brand Good Good – which produces no sugar added products, including keto and diabetic-friendly snacks, spreads and stevia drops – has closed a Series A round of investment.
Marika van Santvoort, founder of Pacha de Cacao, explains to ConfectioneryNews the benefits of cacao juice, not only for health-conscious western consumers, but also as potential extra revenue for cocoa farmers who are struggling on low incomes.
Breakout chocolate brand Prodigy has announced two new bars: Coconut Cahoots and Peanut & Caramel Cahoots, along with the slogan: ‘Eat No Evil’, to reinforce its clean-eating, plant-based products with plastic-free packaging.
Japan is still in the early adoption phase of sustainable confectionery, but there is plenty of potential for it to go mainstream, according to consumer research from Barry Callebaut.
The global sugar confectionery market size is anticipated to reach $69.5bn by 2026, growing at a rate of 4.3%, according to new research published by Polaris Market Research, as sugar stays stable on the commodity market.
Singapore dietary supplement firm Avida Health will be launching a chocolate ball functional food targeted at improving kids’ immunity amid the current COVID-19 outbreak.
The dietary effects of polyphenols on sporting activities are well documented but a review now thinks their gut microbiota interaction holds promise for enhancing cognitive function needed for peak athletic performance.
Coronavirus is impacting the lead time for natural color and flavor suppliers with some trying to process as much raw material as possible to build up inventory while others are transferring production to other factories.
Indonesia has seen export volumes for its palm oil, its top agricultural commodity, drop drastically since the start of the COVID-19 pandemic outbreak, with even bigger slumps set to come.
Cacao beans have been consumed by humans for over 3,000 years and the ingredient is well-known for its wide range of health benefits, recent research suggests it can provide stronger protection against influenza virus infection.
A newly-discovered class of colouring pigments called auronidins could open doors for the development of more stable and intense natural, plant-based food and beverage colourants.
Consumers are increasingly looking for ‘healthy added value’ in their food and beverages – a trend also seen in confectionery for products that combine health and indulgence.
Cocoa has a natural and familiar flavor,and has a huge role to play in meeting the consumer demand for natural flavors and colors … Just take a look at the shelves of your local supermarket.
