Ingredients

Single origin cocoa’s ‘halo’ effect

Single origin special edition podcast

Single origin cocoa’s ‘halo’ effect

By Anthony Myers

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.

Single origin milk chocolate is popular with consumers. Pic: Barry Callebaut

Single origin special edition

Single origin chocolate and cocoa enters the mainstream

By Anthony Myers

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.

Olam's single origin cocoa powder is crafted from 100% Ghana cocoa beans and can be offered as a fully traceable ingredient. Pic: Olam

Q&A - Single Origin Special Edition

The lowdown on single origin chocolate

By Anthony Myers

Kamil Sawicki, Global Head of Cocoa Powder at Olam Cocoa, tells us everything there is needed to know regarding single origin cocoa.

Pic: Getty Images/Sara Bolognini

Orkla acquires Swiss ice cream ingredients supplier

By Jim Cornall

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.

Exberry products are made from edible, non-GMO fruit, vegetables and plants. Pic: GNT

GNT launches new natural green Exberry colors

By Jim Cornall

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.

Happi Oat M!lk Chocolate Nibbles are now available to retailers nationwide,  Pic: Happi Free From

Free-from

Happi Free From launches oat milk chocolate snack

By Anthony Myers

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.

Pic: The limited edition Mamma Dough x CRAVE Rocky Road Pizza. Pic: CRAVE

New pizza variant on a rocky road?

By Gill Hyslop

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.

Deep dive inside Van Houten’s new ruby chocolate powder - LISTEN

Ruby chocolate

Deep dive inside Van Houten’s new ruby chocolate powder - LISTEN

By Anthony Myers

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...

Pic: Spoonshot

Healthy sweets special edition

Spoonshot report on sugar reduction looks at consumer sweet spots

By Anthony Myers

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.

Mecatherm’s equipment can produce a wide range of products while exactly meeting the quality criteria required. Pic: Mecatherm

Clean label

Why go clean label in the baking industry?

By Gill Hyslop

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.

Freeze-dried ingredients meet consumers’ expectations for healthier, clean label ingredients, while adding flavour and colour. Pic: GettyImages/krblokhin

Guest article

The three trends shaping clean label innovation

By Gill Hyslop

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.

Ancient grains and seeds are a wholesome clean addition to breads. Pic: GettyImages/Proformabooks

Guest article

Powering the hunt for better-for-you clean label snacks

By Gill Hyslop

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 &...

Can reformulation answer the mounting public health crisis? IGD shares industry perspectives / Pic: Getty Images Liountmila Korelidou

What does the future hold for reformulation?

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....

Getty Images / BestForBest

Researchers use cocoa to tackle obesity in mice

By Danielle Masterson

Dietary supplementation with cocoa can improve obesity and obesity-related comorbidities, according to a new study published in the Journal of Nutritional Biochemistry.

Flavorchem's SRS Center for Taste Innovation. Pic: Flavorchem

Sustainability

Flavorchem and Orchidia Fragrances double down on sustainability

By Anthony Myers

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).