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.
Sensient Flavors has launched a Bakery Toolbox of tasting samples featuring four miniature cakes, dedicated to different seasons.to demonstrate the company’s expertise in flavour, texture and color in the bakery, confectionery, dairy and beverage sectors....
Apple flavors are in this year, says esarom, an Austrian producer of flavors and compounds for alcoholic beverages, confectionery, pastry products, ice cream and dairy products.
Made from fruit, vegetables and edible plants, EXBERRY’s Coloring Foods are an ideal option for manufacturers seeking to tap into this year’s vegan confectionery trend.
Coloring foodstuffs originate from edible raw materials (fruits, vegetables, flowers or micro-algae) that have not undergone selective extraction of the naturally occurring pigments – and this year’s on-trend shade is aqua.
Impressive nutritional attributes continue to position almonds as a popular value-added inclusion in the clean label category, with it becoming the most used tree nut in global new product introductions in 2018, according to Innova Market Insights.
Mondelēz International is expanding into the bakery category with a $1.2bn acquisition of a majority stake of Give & Go Prepared Foods Corp from private equity firm Thomas H. Lee Partners.
Arriving on the back of ‘Veganuary’, impassioned speeches on veganism by Hollywood actor Joaquin Phoenix, and a raft of new plant-based launches, companies promoting healthy alternatives became this year’s trendsetters at ProSweets Cologne.
Mars, Mondelez and Nestlé have insisted they are committed to their sugar-reduced items following accusations they do not back healthier versions of products with the necessary marketing spend.
Taza Chocolate claims to be ‘pushing the envelope’ with its stone ground chocolate bars, expanding its Almond Milk Chocolate line with three flavors: Classic, Cashew Crunch, and Crispy Quinoa.
The popularity of ruby chocolate is skyrocketing amongst local and international confectionery and bakery companies alike in Japan, with a further boom expected ahead of Valentine’s Day .
McVitie’s-owner pladis has expanded its £59m Chocolate Digestives brand with the addition of limited edition variants based on beloved British desserts.
The Chocoa Conference, held annually in Amsterdam for the past eight years, has gained a strong reputation for providing a platform for detailed discussions on sustainability and quality in the cocoa sector, ConfectioneryNews speaks to Jack Steijn, co-founder,...
Malaysian cocoa firm Vive Snack is banking on a strong local focus to further expand its reach in the domestic market, with an emphasis on its use of local ingredients and new product innovations.
Group launches 'M_lk Chocolate' at ISM2020 in Cologne, as part of a new 'Plant Craft' range that spans chocolate, cocoa, nut products, fillings and decorations. Chief innovation officer Pablo Perversi and marketing VP Bas Smit talk...
Natural ingredients supplier Beneo promises to take visitors to ISM2020 in Cologne 'on a sensorial journey' when it unveils its latest Sweets Collection, 'a compilation of inspirational, sugar-free candies that contains authentic flavours...
Gato & Co plant-based start-up has launched a 'Cookies N Cream' range as a modern twist on classic cookie sandwiches, available in Boots retail shops in the UK, with more stockists to follow from Spring 2020.
World’s most prestigious chocolate awards will be held in London, UK, next month, deadline for entries is Friday 31 January. CocoVaa Chocolatier Vata Edari named as one of the judges.
This year, ISM global trade fair for sweets and snacks is celebrating its 50th anniversary – and is expected to break all previous records for visitor and exhibitor attendance. In an exclusive interview, CN talks to ISM director Sabine Schommer on what...
Vegan & dairy-free are gaining momentum, 2019 was the ‘year of the vegan’ and the trend continues at the Barry Callebaut booth at this year’s ISM in Cologne.
Japanese start-up True Food & Design is developing a healthy, natural, vegan chocolate product that contains zero sugar, sugar alcohol and artificial sweeteners.
The Food and Drug Administration (FDA) recently added glucomannan to the existing list of isolated or synthetic non-digestible carbohydrates that it intends to propose to be added to the definition of dietary fibre.
From the complexities of regulation and cutting-edge science to the brands behind the boom, the CBD Global Summit will bridge the business and science underpinning this fast-moving category.
Confectionery giant Mars, Inc. has patented a shelf-stable mousse it says maintains a ‘light’ and ‘soft’ mouthfeel even when stored at an ambient temperature.
Unilever, the makers of Magnum ice cream, has announced it is the first national ice cream brand in the US to launch an ice cream featuring the new chocolate variant, Ruby.
A report published by Flavorchem expects new categories such as CBD and plant-based to increase in popularity as consumers demand heathier options in their grocery basket.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
Growing palm oil on degraded pasture instead of deforested land can reduce net ecosystem carbon losses by 99.7% and results in a crop that is almost completely carbon neutral, according to a Colombian study.
Snacking in the States is pulling in the big bucks, with the average American spending over $30K on snacks during their lifetime, creating a world of opportunities for product developers.
Coffee and cocoa farmers often grow avocado and mango as part of sustainable agroforestry systems - but these are vulnerable to climate change and should be swapped for more resilient crops, according to a recent study.
UK ice cream makers – whether artisan producer or supermarket supplier, ice cream parlor, café, restaurant chef or caterer – can enter the UK’s only National Ice Cream Competition 2020.
An initiative to pool and strengthen nutrition research in Germany is being spearheaded by the country’s federal minister of food and agriculture, Julia Klöckner.
Natural ingredients take centre stage at this year’s Fi Europe, the annual, and world's largest, gathering of ingredient buyers and decision makers in the food industry.
Kids love chocolate milk. Most adults do too, says Boston-based entrepreneur Manny Lubin. But they want something convenient “without cartoon cows” on the label that’s “a bit more hip than that bottle of YooHoo they drank as kids.”
As industry considers how best to reduce sugar in sweetened food and beverages, could fruit-derived ingredients provide a ‘natural’ alternative to the refined sweet stuff?
Vegan and sugar free brand Free From Fellows has been recognized again for its Gummy Bears range, picking up an award at the Great British Food awards.
