Barry Callebaut Group has announced it is now fully sustainably sourcing its cocoa and vanilla to add to its other sustainable products available in North America.
Research released by the Australian macadamia industry found that almost 50% of consumers globally peg the little pleasures in everyday life as the key to a healthy mind. Conversely, only 25% say big experiences and milestones make them happy.
Described by the company as 'a milestone in chocolate-making’, the AMATIKA 46% is the latest in the Valrhona collection - described as a 'sweet and creamy like a milk chocolate couverture, yet powerful like a single origin chocolate' -...
Kokak Chocolates, a female-owned artisanal chocolate company based in San Francisco, was founded to offer small-batch single origin heirloom chocolates and premium truffle flavours crafted in colourful, tropical-inspired designs with a story to tell....
Since the outbreak of the pandemic, there is a growing demand for consumers to know where the ingredients in the products they purchase come from, says Philippe Bernay, Commercial Marketing Lead EMEA, Cargill Cocoa.
According to research by Barry Callebaut in the US, UK, Japan, France, and Germany, 75% of consumers think that single origin chocolate is more premium and more sustainable compared to standard chocolate.
Norwegian food company Orkla Food Ingredients has entered into an agreement to purchase the Swiss company Hans Kaspar to strengthen its position in confectionery and ice cream ingredients.
Oregon-based Honey Mama's and its truffle-like chilled cocoa bars made from five organic whole food ingredients is entering Whole Foods stores nationwide, where the brand is aiming to bridge the gap between the chocolate and wellness bar categories....
Dutch headquartered natural product company GNT has launched two Exberry coloring foods made from turmeric and spirulina, which it said provides new opportunities for clean-label greens in dairy and other products.
UK supermarket Waitrose & Partners is working to stamp out deforestation from its supply chains and is ‘early’ on its journey to becoming forest positive, according to John Lewis Partnership’s Ethics & Sustainability Manager Samuel Lee-Gammage.
News on the rise of the current healthy snacking trend to avoid 'Covibesity', better-for-you dessert success and the rise of regenerative foods feature in the first-ever edition of Healthier Choices.
Happi Free From has launched a brand-new range of oat milk chocolate snacks in response to the growing demand for vegan and allergy-friendly sweet treats for those on-the-go moments.
The UK’s first vegan rocky road pizza – developed to commemorate World Chocolate Day – could prove to either be a step too far, or ready to ignite a new flavour explosion.
The business to business ingredients brand of global dairy giant Fonterra has expanded the application range of its patented probiotic strains to include energy and protein snack bars, ice cream, chocolates, cheese and ready-to-mix powdered beverages,...
Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....
In our latest podcast interview, we talked to Freek van der Knaap, Van Houten’s Vice-President Vending & Beverages EMEA, about the launch of ruby as a chocolate drink powder, which is aimed at professionals working in the catering and confectionery...
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.
The California Raisin Marketing Board has released a white paper that explores the functional benefits of using raisins as a fat and sugar replacer in sweet baked goods.
The low-sugar candy market leader’s individually wrapped lollipops come in two flavours per bag (Blue Raspberry and Watermelon) and have only 1g sugar per 2 lollipops.
The World Health Organisation (WHO) expects type 2 diabetes to increase by 55% in the next 20 years - so it is crucial that confectionery companies are aware of its sugar consumption guidelines.
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.
Cocoa powder can serve as an effective and cheaper material for encapsulating Lactobacillus casei and Lactobacillus acidophilus, researchers have found.
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.
Barry Callebaut’s cocoa pioneer brand Van Houten has announced a ruby chocolate option aimed specifically at the hospitality sector, specifically baristas and coffee bars.
Having initially voted in favour of banning descriptive terms such as ‘buttery’ and ‘creamy’ for dairy-free products, the European Parliament has dropped Amendment 171.
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.
According to equipment specialist Mecatherm, the answer is twofold as it not only satisfies consumer demand, but also an industrial sustainability challenge that presents new marketing opportunities.
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.
Today’s consumers are proactively seeking foods that are good for them and good for the world. Clean label is more than a trend; it’s becoming a mainstream expectation in all areas of the food industry. John Powers, marketing director, Snacking &...
By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD
With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....
Israeli firm Nutritional Growth Solutions (NGS) has launched a patented snack bar that contains the growth-boosting nutrients needed to fuel a child’s growing body.
Cargill has acquired Leman Decoration Group in a deal that the company said represents a win-win: It will enhance Leman’s chocolate expertise and expand Cargill’s overing in the decorations space.
Olam Food Ingredients has accelerated its growth strategy with what it described as the ‘transformative’ acquisition of private label spices supplier Olde Thomson. OFI CEO A. Shekhar speaks to FoodNavigator about the strategic rational, financial return...
Dawn Foods has expanded its portfolio of vegan ingredients with the launch of a range of gelatine-free Fonds that are quick to dissolve and designed to stabilise cream and mousse products.
Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns...
Sure to set the bar is the collaboration announced between the subsidiaries of two CPG giants to explore opportunities to create food products that will address the world’s most pressing sustainability challenges.
DouxMatok, the Israeli firm behind patented technology that makes regular sugar taste sweeter, has launched limited-edition chocolate spreads in the US with half the sugar of leading brands to give consumers the chance to taste products made with its...
Dietary supplementation with cocoa can improve obesity and obesity-related comorbidities, according to a new study published in the Journal of Nutritional Biochemistry.
Puratos USA, a leading bakery ingredient and Belgian chocolate supplier, has announced the launch of Belcolade Selection Dark Sugar Reduced Cacao-Trace Chocolate as part of its mission to ‘reduce sugar without sacrificing taste’.
Flavorchem and Orchidia Fragrances, manufactures of flavour, ingredient, and fragrance solutions, to the food and confectionery industry has announced it is expanding its commitment to sustainability and corporate social responsibility (CSR).
Built like a handbook, The Ruby Encyclopedia from Barry Callebaut is a multi-asset tool to help US and Canada chefs explore and dive deeper into the possibilities of the latest innovation in chocolate creation.
