Philippines cocoa and chocolate firm Cacao Culture is riding the rising consumer demand for healthier products to draw younger consumers to the traditional local drink tablea, also dubbed the ‘healthiest form of hot chocolate available’.
Barry Callebaut’s latest innovation, ‘Elix’, is made from 100% pure cacaofruit and is described by the Group as the ‘first nutraceutical fruit drink’ with proven health benefits.
Cutting-edge research from the European nut and dried fruit producer has identified three probiotic bacteria found in nuts that display significant beneficial effects for human health, which will enable producers to capitalise on the ever-growing consumer...
Industry leaders take to the podium to discuss the trend that impacts all areas when it comes to creating stand out snacks, from simpler labels, to trickier better-for-you formulations that do not compromise on indulgence, to being as good for the planet...
Consumers – especially the younger set – are seeking out healthier food options that contain fewer ingredients and less involved processing, but still deliver on taste and texture. Blue Diamond Growers is stepping up to the mark with a series of products...
While it has the same number of calories per gram as regular sugar, the tooth-friendly ‘slow-carb’ isomaltulose is metabolized very differently to sucrose, and like allulose, should not have to count towards grams of total or added sugar on food labels,...
Lily’s Sweets has announced a new partnership with fashion influencer and tastemaker Color Me Courtney (CMC) to design limited edition lunchboxes for its new range of BFY (better-for-you) Candy.
DouxMatok has partnered with Italian ingredients company Hi-Food to commercialise its sugar-reduction offering Incredo Sugar. FoodNavigator hears from the start-up’s CEO and CTO to learn more about its B2B strategy.
Olam International has announced Niall FitzGerald has been appointed as the Chair of the Board of Directors for its operating group, Olam Food Ingredients (OFI).
Premium chocolate supplier said it has moved to improve its coconut sourcing by developing a coconut sustainability framework to drive change in the supply chain.
The Barry Callebaut Brand has also launched a special ‘Indulgence Playbook’ for North American food manufacturers, as a guide on the growth premium category.
Although controversial, Marie Antoinette was undoubtedly onto something when she decreed ‘Let them eat cake!’ From US president Harry S. Truman (‘There’s nothing better than cake, but more cake’) to kitchen doyen Julia Child (‘A party without cake is...
Leading UK bakery chain Greggs has announced that it has committed to using 100% Fairtrade chocolate across its supply chain and in all chocolate products sold through its shops.
Grupo Bimbo has set its sights on the fast growing better-for-you cookie sector and swooped up Emmy’s Organics, a New York-based producer of ultra-premium organic cookies.
Melamud joins following the commercialisation of DouxMatok’s sugar reduction solution, Incredo Sugar, in the US and successful launch of a limited-edition product, Incredo Spreads.
A new initiative in Cote d’Ivoire is empowering women to become the producers and marketers of their own cocoa products, shifting value-addition processes to origin countries.
There is little chance of food manufacturers covering the costs of palm oil sustainability efforts, despite new research saying it would require just a 2% increase in prices, according to an industry expert.
UK supermarket Asda is to expand its plant-based offering by securing exclusive distribution of the new Jealous Sweets’ Medley Range with pricing aimed for mass appeal.
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.
