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.
Drawing from primary field research from the culinary and non-food world, Sensient Flavors has identified Strega (an Italian herbal liqueur), oud (a raw wood scent formed from a parasitic tree mold), and Ispahan (a classic Parisian dessert combining rose,...
Increased consumption of flavanols – molecules that are particularly abundant in cocoa beans – can increase your ‘mental agility’, fresh research suggests.
Ingredient developer Phenolaeis has joined the ranks of companies that find white-label ready prototypes are the name of the game as it launches a chocolate product featuring its Palm Fruit Extract ingredient.
BLC has launched a shea-based premium cocoa butter equivalent. It says the nutritionally balanced ingredient will support food manufacturers to meet consumer demand for health-conscious and sustainable options that don’t compromise on taste and quality.
New supplements brand, FIGHT, has partnered with leading UK food redistribution charity, FareShare, in order to support its efforts in tackling hunger across the country.
IFF Health, part of International Flavors & Fragrances Inc, has announced a new partnership with DolCas Biotech, to market the sale of Curcugen, a next-gen, all-natural turmeric extract for both the dietary supplement and food and beverage industries.
In this special CN Q&A, Holly Finnegan, Senior Regulatory Affairs Advisor at Ashbury, experts in product regulatory issues and labelling compliance, looks at the fast-growing CBD market, the complicated regulatory situation and lack of labelling enforcement...
In what has been an extraordinary year for innovation at cocoa supplier Barry Callebaut, which has seen new product launches with its 100% dairy-free M_LK Chocolate, Mona Lisa 3D printing for the gourmet industry and the range of Cabosse Naturals 100%...
UK start-up Fellow Creatures has developed a plant-based chocolate its founder says is a far cry from the ‘sickly sweet’ vegan offerings currently on-shelf.
Headquartered in Altrincham, Cheshire in the UK, LoveRaw has a proven track record in developing ground-breaking vegan chocolate products with clean label credentials.
New technology and food science are helping food ingredient manufacturers provide innovative solutions to meet the consumer-fuelled clean-label megatrend. From hunting for the ‘holy grail’ of clean-label bakery mould inhibitors to freeze-drying fruit...
Many food and beverage products do not offer the clear labelling that consumers want, according to new research (September 2020), in the UK and USA, commissioned by Ingredient Communications and conducted by SurveyGoo.
To meet demands of customers increasingly looking for low sugar and clean label products, cocoa companies are meeting the trend for darker chocolate flavours using natural ingredients. Charlene Zhu, head of ingredient development and innovation for Olam...
The man behind Australian sugar-free candies firm Sugarless Confectionery Jacques Aubry has detailed how he plans to expand in Singapore, and launch in new markets including Canada and Zambia.
Malaysia-based Berjaya Pharmacy Distribution is hoping to enter the pharmacy, grocery and food service channels nationwide with its anti-hangover candy, Sober Up.
DouxMatok, the Israeli firm behind patented technology that makes sugar taste sweeter, has struck a deal with Canadian sugar refiner Rogers Sugar, parent of Lantic, to manufacture commercial quantities of its ‘enhanced’ sugar, with the first products...
Master chocolatier Pierre Marcolini has received more industry recognition after being awarded the prize for ‘Best Pastry Chef in the World’ in a virtual ceremony as part of the ‘World Pastry Stars 2020’.
DuPont Nutrition & Biosciences was among the 30+ case studies published by the World Wildlife Fund (WWF) in its push to advance the responsible production of palm oil.
Barry Callebaut’s new brand, Cabosse Naturals, has been launched with the aim of addressing consumers’ need for health and wellbeing with a range of ingredients based on using the whole cacao fruit.
KIND – which recently committed to becoming the first snack producer to source 100% bee-free almonds by 2025 – is again making waves with its mission to change the way people consume energy bars.
Reduced-sugar and sugar-free candy and sweet options have been trending in APAC due to a rise in consumer demand for healthier options even in their indulgences – but is there really such a thing as a ‘healthy’ sweet?
myAir has created a range of snack bars that contain proprietary botanical blends designed to deliver a specific stress-release effect depending on an individual’s cognitive response to stress.
The supplier says its innovations with different levels of oils and fats can assist the food industry in its quest to balance nutrition with taste and indulgence.
It has been five months since the article ‘Freshly pressed - Why Freebird Cacao Juice could be a game-changer’ was published by ConfectioneryNews, and a lot has happened since then.
The head of the Malaysian Palm Oil Council (MPOC) has challenged Australian chocolate manufacturer Darrell Lea to explain its sustainability claims after the latter announced that it would be going totally palm oil-free.
Impact Snacks is rolling out its flagship range of sustainable superfood bars – packed in 100% home compostable bioplastic – following a ‘much-buzzed-about’ Kickstarter campaign that surpassed its goal of $20,000 in just 13 hours.
The duo have signed a long-term contract to produce a range of sweet treats – starting with muffins and cookies – for customers in Europe, Middle East and North Africa.
HiP, the brainchild of James Cadbury, founder of ethical, luxury chocolate brand, Love Cocoa, and the great-great-great grandson of Mr John Cadbury, is set to launch on the confectionery market in December as the UK’s first oat milk chocolate range.
San Francisco-based premium chocolate company Guittard has launched a new line of ‘Mindful Choices chocolate’ —designed to ‘unite the artistry of chocolate with evolving dietary awareness’.
Independent producers of CBD products, The London Botanists, has announced the launch of its latest creation - a 43%, single-origin artisan milk chocolate bar crafted from Venezuelan beans and infused with their best-selling, premium CBD oil.
Compartés Chocolatier and Siete Family Foods have announced a new collaboration with a limited edition Avocado & Chips Chocolate Bar, made with Compartés signature avocado infused chocolate and featuring Siete Grain Free Dip Chips.
D2C (direct-to-consumer) candy brand Behave launched onto the market this week with a ‘bold mission to reinvent the candy experience with its debut product - a low sugar, low net carb gummy, with exotic flavors and Instagrammable looks'.
The European Snacks Association has highlighted some of the shortcomings of the Dutch study that was designed to give producers a better understanding of what a consumer considers to be the ideal snack.
Agri-business giant Olam International has launched a digital platform, AtSource, that provides detailed information about its supply chains. The company hopes the data and insight on the platform will allow its customers to be more transparent with their...
Nestle Japan’s new KITKAT Snax – which was launched alongside its first officially-approved craft beer - is not targeted solely at alcohol-drinking adults, but for all consumers looking for a sweet and salty snack, the firm has clarified.
