French algae ingredients supplier Algaia wants to expand the European market for algae-based products. CEO Fabrice Bohin speaks to us about the region’s potential and runway for growth.
Start-up brand GATO & Co, which makes indulgent desserts, has been praised for its great taste while keeping the sugar content down. (They rely on the natural sweetness of high-quality ingredients, which means their puddings are 40%-50% lower in sugar...
Barilla’s chocolate hazelnut spread is palm oil-free, contains less saturated fat than Nutella, and according to Euromonitor analyst Emil Fazira, threatens Fererro’s stronghold in Italy’s bread spread market.
Herza is launching a range of white, dark and milk organic chocolate couverture pieces for “adventurous consumers” on the lookout for new and unusual flavor experiences.
Fudge Kitchen has seven outlets in major UK cities and employs more than 80 staff. MD Sian Holt explains the rich heritage behind the premium, indulgent brand and how she got into the business of making fudge.
Not only is Fairafric the first organic chocolate bar that is manufactured and packed in Ghana, it has begun making its cocoa farmers brand co-owners by buying them shares in the company.
