Until now, 70% of a cocoa pod was discarded as waste so ‘Cacaofruit Experiences’ marks the next generation of a food & drink category and it’s bang on the clean label trend. We talk to Pablo Perversi, Barry Callebaut’s chief innovation, sustainability...
From December 2019, US law states states ‘non-synthetic flavors’ may be used when organic flavors are not commercially available, while new rules in EU on organic produce come into effect in January 2020.
Company recently highlighted three confectionery concepts colored with EXBERRY Organics - high boilings, pectin jellies and gelatin jellies. We also spoke with GNT USA's Jeannette O'Brien about the importance of natural colors in candy and other...
Joining forces with Hershey will help protein bar maker ONE Brands reach new audiences in club, foodservice and international markets; help support moves into new product categories; and crank up marketing; says ONE Brands president and CEO Peter Burns.
We spoke with the Chicago-based ingredient company at IBIE 2019 about how its non-digestible, essentially calorie-free ‘rare sugar’ can change the better-for-you and functional side of chocolate and candy.
Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?
The Michigan-based bakery discovered that permissible indulgence continues to propel sweets, while personalization and flavor explorations are driving innovation by producers and intrigue from consumers.
Building off its success as a direct-to-consumer business, emerging brand Atlas Bar will soon enter brick-and-mortar retailers nationwide, carving out a space in the competitive protein bar category with its low-carb, keto-friendly bars.
Fulfil, the vitamin and protein bar brand, sold its first bars in Ireland in January 2016 with an initial hope simply to deliver a better-tasting protein bar. The ensuing demand, however, was unprecedented.