Candid, creator of Noons cacao bites, captured the top spot of SNAC International’s second biennial SNAC Tank, held at the association’s inaugural SNX 2022 education and networking forum.
Barry Callebaut has announced it has renewed its agreement with Grupo Bimbo to supply chocolate and compound in several countries in Central America, the US, Canada and Uruguay.
The European Food Safety Authority has issued scientific advice on nutrient profiling that will help inform the Commission’s future plans for front-of-pack labelling.
The palm oil sector will need to emphasise how its current sustainability and development strategies are also ‘future-oriented’ beyond standards and certifications if it is to successfully penetrate new markets in the Middle East.
US researchers conducting a Cocoa Supplement and Multivitamin Outcomes Study (COSMOS) observed a 27% reduction in deaths from cardiovascular disease (CVD) in older adults treated with the extract, although there was no improvement in the death rate for...
Beneo welcomes this year’s theme for World Heath Day (7 April) – highlighting the innate relationship between the consumer’s wellbeing and that of the Earth – noting it aligns with its recent research that found flexitarians are driving the demand for...
We are nowhere near on track to keep global warning below 2°C, was the stark conclusion of the latest Intergovernmental Panel on Climate Change (IPCC) report. But hope was also on offer. FoodNavigator looks at how food system transformation can help mitigate...
Mondelēz International, owners of Cadbury Dairy Milk, said it is reducing the size of its sharing bars by 10% while maintaining the same price, blaming inflation and the costs of producing chocolate.
Free-from chocolate connoisseurs Moo Free has invested in new panning machinery and introduced a new collection of individual snack-packs to its range.
The legacy of the past two years is expected to have a long lasting impact on the craft bakery sector, with the link between diet and overall wellbeing coming more sharply into focus driving the increased use of ‘real’ ingredients and tried-and-tested...
At a recent meeting of European ‘Flavour Ambassadors’, a passionate group of flavour professionals who serve as spokespersons of the industry, four new sugar-reduced candies were launched using typical ingredients available on the continent.
Caramel hits the sweet spot in the flavour stakes for a number of reasons, primarily because it is loved across consumer generations, with a number of NPDs using it to bring a premium feel while bringing comfort through nostalgia.
US popular confectioner is pushing the flavour trends with a special Dunkin’ Iced Coffee Flavored Jelly Beans, which will be in stores across America for Easter 2022.
Madrid-based Pharmactive Biotech Products has moved into the gummies flavour space with the introduction of Aged Black Garlic+ (ABG+), which they described as a sweet, ‘social’ flavour that is odour-free and thus suitable for functional gummies.
‘To stand out from the crowd in the functional confectionery category, it’s all about creating exciting products that are healthy, nutritious, delicious and natural’, says Madeline Bills, Cocoa Ingredient Development & Innovation Manager, ofi.
Experts say that plant-based chocolate needs to overcome taste challenges and offer localised products if it is to achieve significant growth in APAC, especially with potential labelling and regulatory hurdles looming on the horizon.
Popular UK high street company Fudge Kitchen has announced it has signed a deal with Colombian cocoa supplier Luker Chocolate in order to make its supply chain ethics and sustainability practices more visible to consumers.
The list of companies shutting operations in Russia grows daily, however, dozens remain to help out with a different, but no less severe, humanitarian crisis.
The master baker, entrepreneur, philanthropist and son of the founder of Entenmann’s – who help grow his family’s bakery into a powerhouse brand in the Grupo Bimbo stable – died in Key Largo, Florida, on 24 February 2022, aged 92.
Dream Pops is rolling out its latest plant-based indulgent extensions into the shelf-stable confectionery and sweetened syrups categories, which CEO and co-founder David Greenfeld says will challenge the likes of industry incumbents Hershey, Ferrero,...
Two Californian women-owned companies have joined forces to prove that the next generation of plant-based foods can put the climate change fight back into the hands of consumers.
Lancashire-based bakery Eat My Logo – a direct seller of bakery treats featuring edible branding – has set its sights on moving into the catering and hospitality channels.
The most suitable regions for growing coffee arabica, cashews, and avocados will decline in some of the main countries that produce these crops as climate change progresses, predicts new first-of-its-kind analysis.
In the race to bring the high intensity sweetener brazzein to market at commercial scale, taste solution provider Sweegen is claiming first place today with the launch of Ultratia, which the company says is a key tool in improving the health profile of...
The global ingredients specialist said snacking continues to be an important eating occasion, but consumer now want more from their snack than just a moment of indulgence.
Israeli gummy supplement manufacturer TopGum Industries, Ltd. has responded to growing demand for the delivery form by breaking ground on a $30 million manufacturing plant.
The adoption of four production technologies for steviol glycosides by the international food standards authority Codex Alimentarius earlier this month opens doors for industry to produce and source at scale and more sustainably less-common versions of...
Nestlé Professional has joined forces with Baked by Rich’s to create three candy-inspired cookie variants to capitalise on Brits continuing demand for sweet indulgence.
Chocolate is one of the first places consumers turn to when they're looking to indulge, says global chocolate ingredient supplier Barry Callebaut, adding that future growth opportunities in the category will be centered around health, transparency,...
Special Edition: The rise of vegan/plant-based chocolate
As Veganuary turns nine this year with a record number of sign-ups, we check out some of the latest vegan chocolate bars to hit the shelves over the past 12 months.
Founded on the belief that sugar cravings are rooted equally in physical and emotional needs, the co-founders of Israeli startup Sweet Victory drew on their backgrounds as a psychologist and nutritionist to solve for both -- helping people kick their...
Special Edition: The rise of vegan/plant-based chocolate
As consumer demand for vegan and plant-based options continues to accelerate, cocoa supplier Cargill is introducing its Chocolate ExtraVeganZa, a new range of vegan chocolate and couverture chocolates.
The trajectory appetite for sweet snacks and specifically for plant-based treats has called for the creation of a day to celebrate vegan chocolate, an event spearheaded by the entrepreneur known as the Vegan Willy Wonka.
Special Edition: The rise of vegan/plant-based chocolate
As well as producing premium chocolate that delivers on quality and taste from the foothills of the Rocky Mountains, Chocolove also offers a range of vegan-friendly bars.
Special Edition: The rise of vegan/plant-based chocolate
New research from Barry Callebaut on how the confectionery industry is responding to the Veganuary movement reveals plant-based indulgence is enticing more consumers to try alternatives - but taste is a key motivation in their choice.