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.
SinnoVita uses microwave-assisted technology to extract protein-packed polyphenols from otherwise unwanted fruits and vegetables. They are sold under the Ripe Revival brand, which US grocery chain Kroger named a winner in its anti-hunger campaign.
Three New York City entrepreneurs have developed gluten-free gummies infused with premium grade matcha that walk the line between functional and fun, reaching those who drink tea and those who just want a boost of energy at any time of day.
The demand for functionality is growing for convenient, but nutritious and tasty product solutions. Herbal extracts, which contain polyphenols caffeine, cannabinoids or vitamins have a good fit with the mainstream candy sector as one of the quickest ways...
At the ripe age of 21, Tara Bosch wanted to cut her connection with sugary gummy worms. The result: a line of a favorite gummies made with stevia, coconut oil, tapioca and chicory root fiber, now available – in bright, bold packaging – online and in thousands...
Bunge Loders Croklaan has launched its clean label and ‘healthier’ version of cocoa butter replacer for the confectionery industry, in an attempt to capitalise on demand for more healthy options in the Middle East.
Mars Wrigley UK is set to launch a vegan range of its popular Galaxy chocolate bars today (November 18) in select stores and online via Amazon, costing £3 ($3.89) for a 100g bar, double the price of the regular Galaxy.
StarChefs and the French chocolate maker – a chef favorite – challenged pastry professionals to create a plated dessert and petits fours recipe using its 46% milk chocolate from the Dominican Republic.
Nestlé, Mars, Hershey and Lindt earned C-level ratings in the organization’s chocolate scorecard, while Mondelēz and Godiva fared worse. Smaller players including Alter Eco, Endangered Species, Theo and Tony’s Chocolonely again received top marks in the...
Following a selection and evaluation process of 223 cocoa samples submitted from 55 countries, 50 entrants were shortlisted for the 2019 Edition of the International Cocoa Awards (ICA), held this year at the Salon du Chocolat in Paris.
Godiva has launched a range of baking chocolates, to allow bakers to elevate their family favorite desserts and invite consumers into the world of baking.
The US International Trade Court sided with CSC Sugar, a refiner, in a case regarding a 2017 amendment to the purity of sugar traded between the US and Mexico.
Vegan start-up Bite Society has just launched its first chocolate products into APAC, and has revealed plans for further portfolio and geographical expansions, as well as a focus on competitive pricing for its products.
US celeb chef Christina Tosi’s burgeoning chain of dessert and bakery shops has secured a Series B funding from Sonoma Brands, the venture fund that invests in category disrupting brands, including Krave Jerky and Smashmallow.
‘Unmissable international platform for industry professionals and consumers’ returns to its spiritual home to celebrate chocolate and cocoa with a new identity, content and packed five-day program in Paris.
Award-winning artisan chocolate company based in Austin, Texas, has announced the introduction of the first-ever artisan chocolate truffles handcrafted using ruby chocolate in the United States.
Until now, 70% of a cocoa pod was discarded as waste so ‘Cacaofruit Experiences’ marks the next generation of a food & drink category and it’s bang on the clean label trend. We talk to Pablo Perversi, Barry Callebaut’s chief innovation, sustainability...
From December 2019, US law states states ‘non-synthetic flavors’ may be used when organic flavors are not commercially available, while new rules in EU on organic produce come into effect in January 2020.
Company recently highlighted three confectionery concepts colored with EXBERRY Organics - high boilings, pectin jellies and gelatin jellies. We also spoke with GNT USA's Jeannette O'Brien about the importance of natural colors in candy and other...
Joining forces with Hershey will help protein bar maker ONE Brands reach new audiences in club, foodservice and international markets; help support moves into new product categories; and crank up marketing; says ONE Brands president and CEO Peter Burns.
Cacaofruit snacks are currently being piloted in select retail stores in California, after the giant chocolate supplier unveiled its latest innovation in San Francisco.
A lawsuit filed in California claims the confectioner knowingly mislabels its ‘Premier White’ morsels, despite producing other Toll House chips that contain real chocolate.
Two years after introducing Ruby Chocolate, Barry Callebaut continues its innovation streak with launch in San Francisco of Wholefruit, the next generation food and drink category.
Marjolein Regelink, international regulatory advisor at food labelling compliance expert Ashbury Labelling, looks at the challenges of labeling snack products like vegan chocolate.
We spoke with the Chicago-based ingredient company at IBIE 2019 about how its non-digestible, essentially calorie-free ‘rare sugar’ can change the better-for-you and functional side of chocolate and candy.
Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?
The Michigan-based bakery discovered that permissible indulgence continues to propel sweets, while personalization and flavor explorations are driving innovation by producers and intrigue from consumers.
Building off its success as a direct-to-consumer business, emerging brand Atlas Bar will soon enter brick-and-mortar retailers nationwide, carving out a space in the competitive protein bar category with its low-carb, keto-friendly bars.
Fulfil, the vitamin and protein bar brand, sold its first bars in Ireland in January 2016 with an initial hope simply to deliver a better-tasting protein bar. The ensuing demand, however, was unprecedented.
The all-in-one tabletop machine completes each step of the chocolate making process – from nib to conching to cooling – yielding a final product of real chocolate in about two hours, with the help of a digital recipe and guidance app.
World for Brexit (W4B) specifically calls out cocoa tariffs on its homepage, but FullFact.org – and World Trade Organization data – refutes the alleged 30% duty.
New 'Natural Dark' cocoa powder set to create a new standard ‘for years to come', after breakthrough at Barry Callebaut’s Research & Development Center.
With legalization, THC and CBD products will land in previously out-of-reach retail channels – and the opportunities are unprecedented, says IRI and BDS Analytics, a cannabinoid research firm.
The Faculty of Dental Surgery at the Royal College of Surgeons is lobbying for ‘sugar-free schools’ and a recommitment to previously established nutrition standards.
The world’s second-largest cocoa producing nation became the third country to sign a deal that aims to address the effects of deforestation and forest degradation.
A California court has granted a request from Mondelēz Canada to compel Facebook and Google to release information associated with Instagram and Gmail accounts of a company selling THC-infused gummies under the STONEY PATCH brand.
Three-quarters of Irish 3-year-olds exceeded the recommended intake of dietary (or nutrient) free sugars, and a majority consume chocolates, cakes and biscuits as snacks (not treats).
Global demand for foods containing hemp or CBD is expanding and levels of innovation in the European region have been ‘dynamic’. However, the future of the market hangs in the balance as regulators consider whether Cannabis sativa L. (industrial hemp)...
