AB Mauri has introduced the PureCraft range of ‘technically superior and commercially strong products’ – the first phase of a confectionery platform designed to disrupt the UK and Ireland bakery landscape.
A new report from Spoonshot, ‘Sugar Reduction: A Bittersweet Pill’ includes must-haves for food and beverage manufacturers responding to growing consumer demand for reduced sugar and sugar replacements.
The focus on healthy sweets means many innovative companies are striving to make their products ‘sugar-free’ by using alternative processes and nature’s own sweet solution to keep candies tasting wonderfully indulgent without the guilt factor.
Two years since its impressive launch in San Francisco, Barry Callebaut’s global brand, Cacao Barry, has announced the release of its first couverture chocolate made from 100% pure cacaofruit for chefs and food artisans.
Taiwan-based company Bioflag Biotech has developed a range of probiotic lozenges, gummies, and candies with strains that reduce oral pathogens, while promoting good bacteria growth and increasing the salivary production of the IgA antibody.
Regular chocolate consumption may lower Coronary Artery Disease (CAD) risk, according to a study, which identifies cocoa content and flavonoid amounts in chocolate types as possible reasons for this link.
Lizi Rickett, regional sales manager, UK & Ireland, Chaucer Foods, looks at how freeze-dried ingredients can help bakery and snack producers capitalise on the key trends shaping clean label innovation today.