Olam Food Ingredients has accelerated its growth strategy with what it described as the ‘transformative’ acquisition of private label spices supplier Olde Thomson. OFI CEO A. Shekhar speaks to FoodNavigator about the strategic rational, financial return...
Dawn Foods has expanded its portfolio of vegan ingredients with the launch of a range of gelatine-free Fonds that are quick to dissolve and designed to stabilise cream and mousse products.
Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns...
Sure to set the bar is the collaboration announced between the subsidiaries of two CPG giants to explore opportunities to create food products that will address the world’s most pressing sustainability challenges.
DouxMatok, the Israeli firm behind patented technology that makes regular sugar taste sweeter, has launched limited-edition chocolate spreads in the US with half the sugar of leading brands to give consumers the chance to taste products made with its...
Dietary supplementation with cocoa can improve obesity and obesity-related comorbidities, according to a new study published in the Journal of Nutritional Biochemistry.
Puratos USA, a leading bakery ingredient and Belgian chocolate supplier, has announced the launch of Belcolade Selection Dark Sugar Reduced Cacao-Trace Chocolate as part of its mission to ‘reduce sugar without sacrificing taste’.
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).
Built like a handbook, The Ruby Encyclopedia from Barry Callebaut is a multi-asset tool to help US and Canada chefs explore and dive deeper into the possibilities of the latest innovation in chocolate creation.
Sound Nutrition aims to shake up the $605bn global snack market by using sound waves to create functional snacks that it claims will promote both physical and mental energy.
No, according to panellists at the FoodNavigator 2021 Digital Summit: Positive Nutrition, who say more people accept that healthier choices mean higher prices.
eggslut is partnering with Tony’s Chocolonely to create a limited-edition chocolate fried egg to order on Deliveroo or via contactless collection at eggslut’s restaurants from 30 March.
US-based global snacking heavyweight Mondelēz International taps into the mass appeal of protein bars as it acquires a significant majority interest in the UK's leading protein bar brand Grenade.
New oat milk chocolate brand, HiP (Happiness in Plants), created by Love Cocoa founder James Cadbury, is leading the charge for flexitarians to enjoy Easter with the introduction of a new type of chocolate treat.
As the free-from and vegan sector continues to grow, Moo Free, the self-proclaimed ‘dairy-dodging chocolate brand’, says it enjoyed a 300% growth for its online sales in the past 12 months.
Allergen-free, vegan mallow specialist, Freedom Confectionery, has released a box of ‘mallowtastic’ vegan goodies this Easter, to inspire families across the UK to create their own Easter Mallow hunt at home.
Companies such as Cambridge producer Ombar Chocolate, with its 100% vegan bars, have been recognised for their ethical credentials as well as the health benefits in their products.
Nestlé Toll House is aiming to keep the home baking trend alive by introducing a ‘smart’ digital human that it claims will answer all of a home baker’s questions.
Many consumers are aware of the nutritional value so-called superfoods have, but few can commit to a daily diet packed with turmeric, ashwagandha, and elderberry (and even fewer enjoy the taste). This hangup was the impetus for Grummies, a brand of gummies...
The global ingredients specialist has created an online platform to provide its clients with access to the authoritative science behind its ingredients, which it hopes will go a long way to address public health challenges.
Barry Callebaut has joined forces with Swiss chemistry start-up Bloom Biorenewables to investigate upcycling chocolate side streams. The first result: vanillin produced from hazelnut shells.
HighKey has teamed up with the marketing firm owned by Hollywood star Ryan Reynolds to develop a campaign designed to inspire Americans to kick the sugar habit.
ConfectioneryNews talks to Wouter Stomph, North America Head of Ingredient Development & Innovation, Olam Cocoa, on the latest confectionery trends and why celebrating cocoa as an ingredient in its own right will play a significant part.
Pierre Marcolini, who was recently awarded the prize for ‘Best Pastry Chef in the World’, has collaborated with Belgian suppliers to bring natural colour to his new range of Valentine’s Chocolates.
Celebrity Pastry Chef and Cacao Barry Ambassador Chris Ford has launched his exclusive ButterLove&Hardwork bean-to-bar chocolate, aptly called LOVE, in time for Valentine’s Day.
Nudge edible coffee bars, ‘bombs,’ and butters – novel products featuring aromatic ‘whole coffee matter’ – are now available in 350 Sprouts stores, says brand owner The Whole Coffee Co, which is still learning what product formats, messaging, and merchandising...
GoodSam Foods, a new brand of no-sugar-added, direct-trade chocolate launched by BeyondBrands, has entered the sugar-free chocolate confectionery category with products sweetened with emerging sweetener allulose.
By Robert Guite and Abby Meyer, Sheppard, Mullin, Richter & Hampton LLP
If your company sells any vanilla-flavored food or beverage product, then you are probably aware of the innumerable class action cases that have been filed over the last 18 months attacking these products – 67 cases by our count. Here, we trace the history...
Partake Snacks has capped an ‘exceptional year’ with a $4.8 million series A funding round, led by Robyn Rihanna Fenty with her first investment beyond personal ventures.
Ritter Sport’s ‘Accidentally Vegan Range’ has been launched to help the thousands of consumers participating in Veganuary this year who are craving a chocolate fix.
Despite coconut oil being just a minor ingredient in some of Lindt & Sprüngli’s products, a raw material risk assessment highlighting sustainability challenges has prompted the chocolate maker to act.
Flavorchem, one of the leading manufactures of flavour, ingredient, and colour solutions, has announced it has opened a new centre for Taste Innovation at its Downers Grove campus in Illinois, North America, and outlined key trends to look out for in...
Little Debbie is celebrating the 60th anniversary of its iconic Oatmeal Crème Pie with a breakfast cereal offering, developed in collaboration with the Kellogg Company.
Chocolate consumption in China still lags behind its neighbours in the confectionery category, but it is increasingly finding flavour through innovation in local cuisine – including steamed buns and even rice.