Israeli food-tech startup Sweet Victory has released a chewing gum designed to curb sugar cravings. A consumer study on the gum found that it enabled its users to significantly cut down on sweets, as well as lose weight. The product, which is already...
As the agriculture industry continues its mission of feeding the world's growing population amid climate change, the entire supply chain is coming together to boost regenerative farming practices, creating an opportunity for the plant-based foods...
The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...
Over 85% of melatonin gummy products tested in a new analysis found that the supplements did not contain the levels of melatonin listed on the label, according to researchers at the University of Mississippi and the Cambridge Health Alliance. Industry...
Day one of the Center for Science in the Public Interest (CSPI) Sugar Reduction Summit centered around the organization’s sugar reduction initiatives for all food and beverage categories, aligning with USDA and the New York Department of Hygiene and Mental...
Research shows that consumer demand for protein is at an all-time high, with 29% of Americans stating that protein has become more important over the past year.
The Almond Board of California visited the ISM Sweets & Snacks trade fair in Cologne at the weekend to promote its new report that claimed almonds are the #1 most-preferred ingredient for inclusion in global consumers’ ideal chocolate products.
We all know that eating fruit is better for us than eating doughnuts. One is essential to keep us healthy, the other, perhaps, nearly essential to avoid. However, both doughnuts and most fruits are high in sugar, an ingredient widely considered to lead...
The Barry Callebaut Group has moved into the heart of New York City with the official inauguration of its latest Chocolate Academy, which will become a centre of excellence for chefs and artisans to develop and showcase their confectionery talent and...
Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...
Raising prices while simultaneously shrinking products to offset higher inflation could cost brands more in the long term, suggests a new survey from YouGov that found consumers turned off by shrinkflation are turning to private label.
Délifrance has unveiled the next chapter of its ‘Prove It’ series, this time taking a deep dive into sustainability trends and whether the UK bakery sector is moving the needle in the right direction.
Higher purchasing power and heightened awareness of conscious consumption mean there is considerable scope to grow the artisanal butter market in Singapore, says a start-up that is innovating with a range of Asian flavours.
Falling dairy prices are a double-edged sword that benefits consumers and manufacturers, but pinches farmers’ margins and threatens additional challenges later in the year, cautioned Mike McCully, independent dairy consultant for The McCully Group, shared...
While ‘clean label’ was first mooted to describe simple, understandable ingredients, today it’s a broad concept that means different things to different consumers, influenced by a range of external factors, not all of which are conclusion or straightforward.
Sylvie Woltering-Valat, head of marketing at global cacaofruit expert Cabosse Naturals, explains the impact upcycling cacaofruit can make towards the journey of more sustainable supply chains.
Ingå Group was created by Swedish investment firm Novax and currently comprises clean label ingredients specialist Ulrick & Short and recently-acquired French counterpart Louis François.
The US Food and Drug Administration (FDA) has announced draft labelling guidelines for plant-based alternatives to milk — such as soy or almond products — to clarify how they differ in nutrition from the traditional dairy drink.
Production of steviol glycosides extracted from stevia grown in Europe produces just 10% of the greenhouse gas emissions associated with sugar production, according a life cycle assessment.
Have you ever wondered what the difference is between ‘CACAO’ and ‘COCOA’? So do we! For consistency, ConfectioneryNews’s editorial guide uses the word 'COCOA', except when quoting other sources, but it can get a little confusing ...
While consumers often look to the sweet bakery category for sugary fixes and chocolatey crunches, CPG companies might have an opportunity to innovate a new — healthier — path forward for the space, according to a recent survey and analysis from food ingredient...
UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
Global Vegan Ice Cream Market is poised to grow by $1.5bn from 2023 to 2026, according to analysts, accelerating at a CAGR of 11%. The market is driven by expanding the global vegan population base, new product launches, and the health benefits of a vegan...
UK High Street brand Fudge Kitchen has joined the Veganuary campaign by expanding its vegan offering. The fudge brand, which still batch-makes all of its products at its HQ in Kent, saw a 3.5% rise in vegan sales in 2022 with 10% of all its online sales...
Thousands of vegan products, including confectionery, have been launched around the world during ‘Veganuary’ to capitalise on the ever-increasing number of people taking on the pledge.
Gastrograph, the AI service for predictive food & beverage product development, has expanded its repertoire with a texture database offering beneficial insights for food, drink, and gummy developers.
Ten percent of imported honey samples recently assessed by FDA were found to be adulterated with undeclared added sweeteners, demonstrating a need for continued testing to help prevent distribution of noncompliant products in the U.S. market, the agency...
Climate change, space exploration and educating kids on healthy eating choices are the themes for the 2023 editions of the prestigious Coupe du Monde da la Pâtisserie, French Bakery Cup and Bocuse d'Or, taking place at Sirha Lyon January.
The German ingredients supplier is investing in UK-based Clean Food Group (CFG) – a start-up developing a bio-equivalent cultivated alternative to palm oil – via its investment arm, Doehler Ventures.
Ingredients show Food Ingredients Europe (FiE), co-located with Hi Europe, returns to France this week and will be held for the first time at the sprawling Paris Expo Porte de Versailles – occupying four halls with more than 1,200 exhibitors, ranging...
ISM Middle East is set to return to the Dubai World Trade Centre for its 15th edition, albeit under its new brand name after previously going under the banner ‘yummex Middle East’ when it returns from 8 to 10 November.
Three years after its “no deal” television appearance on Shark Tank, Slate Milk has raised over $5m in seed money and continues to expand its shelf-stable ultra-filtered, high-protein, lactose-free chocolate milk footprint.
A recent Wall Street Journal article highlighted potential issues with the formulation and usage of gummy supplements with little attention given to the benefits of these products, the Council for Responsible Nutrition says.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
Belgian chocolate brand Belcolade has launched a pioneering new chocolate So'Choc Cacao-Trace, that it says ‘writes a whole new chapter in the world of chocolate’.
Israeli researchers found that while taste remains king, oversweetness is the most commented consumer concern, providing potential opportunities for the bakery and snacks sectors to overcome the tension between taste and health, and lower the sweetness...
Independent UK chocolatiers Cocoa Canopy is upping the drinking chocolate category with a new range that crafts unique fine chocolate beads, for a superior, more intense drink.
Protein bars are central to the narrative of sports nutrition going mainstream, according to Nutrition Integrated founder, Nick Morgan, speaking at the launch of Arla Foods Ingredients new protein concept.
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
