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.
UK start-up WNWN Food Labs is launching what it claims to be the ‘world’s first’ cacao-free chocolate. Made from two ‘hero ingredients’ – barley and carob – we ask co-founders Arhum Pak and Dr Johnny Drain what makes their product better than the real...
From thaumatin to brazzein, we’ve been told for years that ultra-sweet proteins found in tiny quantities in some fruits could be the next big thing in natural sweeteners, if we can just find a way to produce them more cost effectively from microbial hosts....
The founder of UK-based ‘super natural’ chewing gum start-up Milliways is also calling for a single-use plastic levy to make it easier for consumers to switch to a ‘more sustainable’ option.
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.
