AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
Curbing consumption of sugary beverages and sweet baked goods could take center-stage in future obesity-fighting campaigns while chocolate and confections move to the wings after new research from Georgetown University reveals the former are more likely...
Tessa Porter is the founder of Sprinkk, a candy development and manufacturing company based in Omaha, Nebraska. She is also a ‘candy scientist’ and has a Masters in food science focusing on sugar crystallization from the University of Wisconsin-Madison...
EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).
Her Majesty the Queen passed away peacefully yesterday (8 September) at Balmoral at the age of 96. BakeryandSnacks takes this opportunity to say 'thank you' to the monarch and gracious lady who reigned for 70 years, and counted chocolate biscuit...
US candy brand HI-CHEW has released two new reduced sugar flavours to its portfolio - Mango and Strawberry - which it says offer brand fans the same great taste and texture they love with 30% less of the sweet stuff.
Consumers are trying to reduce or avoid sugar, and the demand for low or no sugar alternatives is rising in 2022 for the growing health-conscious public, with research suggesting more than 60% of US consumers wish there were healthier chocolate options...
Chocolove was founded in Boulder, Colorado, in 1995 by CEO Timothy Moley. The company produces all-natural and organic chocolate bars and from the get-go focused on using less sugar in its product, ultimately leading to a 100% no-sugar-added chocolate...
Luker Chocolate, the family-owned, Colombian chocolate manufacturer, has developed a new range of covertures that includes erythritol & stevia, which it says is being driven by an increase in consumer and client demand.
With more US households veering towards sugar-free baking, Swerve, a leading manufacturer and marketer of zero-sugar, keto-friendly, and plant-based sweeteners, has launched the next generation of sugar alternative products.
Colombian B4B chocolate manufacturer Luker Chocolate is hitting the caramel flavour with a new chocolate couverture, crafted at origin, using the company’s signature Cacao Fino de Aroma and incorporating its sustainability practices.
English TV presenter, baker, chef, and food writer Dame Mary Berry is a proponent of cake, even if it is ‘just one slice’. But like American leadership coach and author Terrence E. Deal said, ‘Celebrations infuse life with passion and purpose’, and there’s...
A €13.1m research project is bringing together 22 partners from across Europe to investigate the role fermentation can play in creating novel, nutritious, plant-based ingredients.
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
olam food ingredients ('ofi'), a global leader in food & beverage ingredients and includes the company’s cocoa division, has announced that it has secured a multi-tranche sustainability-linked facility aggregating $1,975m
Arla Foods Ingredients (AFI) has developed a plug and play solution – meaning it can be used as is or within a recipe – to helps snack producers create bars with a high protein content in every layer.
To mark the milestone, the French bakery manufacturer is looking back at the French patisseries that are as exciting today as they were when they were first created a decade ago.
The Danish emulsifier specialist will be revealing the secrets of its bakery emulsifiers at IBIE 2022, which can help bakers snap spiralling costs by reducing the egg content of cake recipes.
There is a significant opportunity for brands to capitalize on the momentum in the plant-based space to create standout cheese alternatives that appeal to both plant-based purists and curious flexitarians alike, claims Royal DSM.
Scientists have identified the key chemicals found in vanilla bean extract and combined this with sensory data to understand what consumers want from vanilla flavours.
With over 17 years of experience, Romain Cornu has been involved with high-end restaurants and hotels in the Middle East, France, and throughout the United States, and continues today to shape the dessert offering around the world as the Global Corporate...
Indian consumers are increasingly leaning toward dark chocolate due to higher awareness of its benefits, according to the founder of the country’s D2C hot chocolate beverage firm Tiggle, Anuva Kakkar.
Brother-sister duo Dr Maximilian and Dr Sara Marquart are working to ease the pressure on cocoa supply chains with an alternative developed via traditional and precision fermentation techniques. FoodNavigator catches up with one half of the ‘chocolate...
Fresh milk and butter were key contributors from a list of dairy products that have pushed inflation in the food category, fuelling a higher overall CPI index than analysts had expected.
Disruptor brand Punk’d Protein is set to revolutionise the British snacking market with a range of snacking bars, flapjacks and cookies that offers natural ingredients with a healthy dose of added protein.
New Culture, a startup producing casein proteins (minus the cows) via microbial fermentation to make mozzarella and other dairy products has announced a strategic partnership with global ingredients giant ADM to scale up its animal-free dairy operation.
Natural Grocers’ third quarter earnings statement saw the company post moderate growth as it warns that inflationary pressures will restrain growth in the future in the sale of natural foods and supplements.
Cocoa flavanols appear to decrease blood pressure only when elevated say researchers, easing previous concerns that the nutrient can decrease blood pressure in healthy adults.
Using only natural colours and flavours, Australia’s rising star in the better-for-you confectionary market is revamping the gummy — without the guilt trip.
Based on the concept of ‘colouring food with food’, GNT’s EXBERRY Organics are created from edible fruit, vegetables, and plants using traditional physical processing methods - and are bang on trend.
With social media constantly pushing the boundaries of ‘exciting’ and 'unique' further, colourful, interactive food and beverages are becoming increasingly creative, writes Pat Hanson, Managing Director of Food Colors EMEA at Sensient.
Best-selling sustainable oat milk chocolate brand, H!P (Happiness in Plants), has expanded its portfolio by introducing a Berry Crunch White Chocolate Bar
The ingredients specialist has extended its partnership with APC Microbiome Ireland, a Science Foundation Ireland (SFI) Research Centre, for a two-year project to delve into how dietary fibres can impact the functioning of the gut microbiome.
Scientists are struggling to reach a consensus on guidance of cocoa consumption for patients with type-2 diabetes mellitus (T2DM) as conflicting evidence makes it difficult to determine precise dose-to-response outcomes.
Chocxo has announced its Dark Chocolate KETO Coconut, Almond & Sea Salt Snaps are now available at Costco US locations nationwide for a special limited-time promotion as consumer demand for better-for-you chocolate continues to grow.
With vegan chocolate ‘transitioning into the mainstream’, ingredient supplier Beneo is investigating what European consumers want and need from the category.
The global bakery ingredient specialist plans to merge the two digital platforms, increasing its capacity to host six times as many artisans with a personalised online store or mobile applications.
Californian winemakers have blended their passions for wine, chocolate, and sustainability to create Vine to Bar - a premium dark chocolate that includes superfood ingredient WellVine Chardonnay Marc.
A new botanical gum containing a tailored, child-safe dosage of the active ingredient gymenma sylvestre has been created by start-up Sweet Victory in collaboration with Givaudan.
In a strategic move that includes expansion of the company’s advisory board, Potack will lead efforts to take company’s CAMBYA natural sweetener into the US confectionery market.
DouxMatok, the Israeli firm behind patented technology that makes sucrose taste sweeter, has teamed up with Batory Foods to distribute its Incredo enhanced sugar in North America.
A favourite among creative chefs in more than 90 countries, Cacao Barry has announced that its WholeFruit Chocolate, made from 100% pure cacaofruit, is the first-ever chocolate to be Upcycled Certified by the Upcycled Food Association (UFA).
Chocolate supplier Barry Callebaut has signed a long-term agreement with Colombian food ingredient supplier Levapan to expand its distribution to key parts of Latin America.
The Hershey Company has filed a patent application covering the substitution of dairy solids with roasted grain flour, which it says yields ‘improved organoleptic and rheological properties’ over known dairy-free chocolates.
Barry Callebaut made its presence felt at this year’s Sweets & Snacks Expo 2022 with a major announcement on its plans for expansion of its latest plant-based line by adding dairy-free organic chocolate to its North American portfolio, while also...
Europe’s Red Chocolate will have a significant presence in the better-for-you category at this year’s Sweets & Snacks Expo with its dark chocolate varieties that contain 40% fewer calories than other chocolates, offering consumers #AllPleasureNoGuilt.
Researchers from Ohio State University and University of Notre Dame have cautioned marketers not to rely on scientific backing when it comes to selling their indulgent product.
