Cocoa-free chocolate pioneers WNWN Food Labs is collaborating with Fortnum & Mason in a series of sustainability-led activations, masterclasses, talks, and dinners.
Mission-driven energy gum company Rev Gum, the revolutionary fast-acting caffeinated chewing gum made with zero sugar, has announced it has raised $6 million from investors led by YETI Capital; founders of Drunk Elephant; former co-CEO of Whole Foods,...
CoLab Tech is is designed to build a venture pipeline of early-stage snack brands focused on ideas that address tech-driven processes, sustainability and other priority areas for the Oreo maker.
The next big regional flavour trends set to go global have been predicted by new artificial intelligence- (AI-) powered research by Olam Food Ingredients (OFI).
Singapore-based REVIT is eyeing a bigger market share in the anti-hangover category with its gummy product, on the back of sales numbers that have been tripling month-on-month since its launch in January this year.
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
A new initiative to promote innovation in Colombia’s cocoa sector has been launched with grants and awards for projects that promote peace building and forest conversation.
In a squeezed investment climate, we spoke to Fiona Choppe-Magal, Partner, Foodtech and Agritech, at Israel-based Cukierman Investment House, who reveals some crucial advice for Europe’s agrifood tech entrepreneurs to maximize their chances in dealings...
German ingredients company Döhler has announced plans to acquire SVZ, a Dutch supplier of fruit and vegetable ingredients, from Royal Cosun. The move is expected to buildout Döhler’s portfolio, notably in red fruit and vegetable ingredients.
"We're not just passively investing in promising sustainable food technology startups," said co-founder and general partner Jennifer Stojkovic in a press release. "Our team is fully committed to leveraging our expertise, powerful network,...
WNWN Food Labs is rethinking chocolate, without cocoa. FoodNavigator visits the start-up’s R&D lab to see how its dark and ‘milk’ chocolate alternatives are made.
Ingredient supplier Puratos has underlined its commitment to global bakery and confectionery start-ups by launching a new innovation platform at iba’s 2023 flagship event in Germany.
Launched in Europe towards the end of 2022, Barry Callebaut’s latest headline innovation - 2nd Generation Chocolate - landed in the United States this week, with an exclusive first taste for Expo attendees intrigued by claims of ‘a redesigned approach...
Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...
Hershey is gaining market share in the US confection market while its top competitors fall farther back by replacing its old playbook of innovating and marketing to masses with a more targeted “occasion-based” approach to product development and “mass...
Mars Food & Nutrition has announced that former Unilever executive Karina Zimerfeld has been appointed Vice President of the business’ R&D function, headquartered in London.
Innovative R&D strategies and the onboarding of new ingredient solutions are unlocking clean label opportunities to cut salt, fat and sugar – without sacrificing taste. Find out how at FoodNavigator’s Positive Nutrition Summit.
The Italian city of Venice has a long and interesting history dating back to the 5th century. Venetian merchants traded across the globe and were famous for making sails, ropes, ordinance, glassware, carnival masks – but never chocolate. So why did Barry...
Ritter Sport has announced it is launching two new 100g flavoured bars in the UK and Ireland this autumn, Ritter Sport Salted Caramel and Ritter Sport Orange, in a bid to take an even bigger chunk of block chocolate sales.
After almost 150 years of traditional chocolate craft, Barry Callebaut has announced a major breakthrough for the industry by redesigning the farming, fermentation, and roasting of the cocoa bean to create what it has called the ‘second generation of...
Finnish dairy and food company Valio claims to have re-engineered the milk chocolate bar designed by Artificial Intelligence (AI) that will pass both taste tests and sugar taxes.
Strategy and consulting firm Accenture is working with confectionery giant Mars to transform and modernise its global manufacturing operations with artificial intelligence (AI), cloud, edge technology and digital twins.
Belgian chocolate brand Belcolade has launched a pioneering new chocolate So'Choc Cacao-Trace, that it says ‘writes a whole new chapter in the world of chocolate’.
Independent UK chocolatiers Cocoa Canopy is upping the drinking chocolate category with a new range that crafts unique fine chocolate beads, for a superior, more intense drink.
With the introduction in Australia of a new character and spokescandy, known as ‘Purple’, the M&M’S characters are receiving a brand new member of the crew.
SnackFutures – the innovation and venture hub of the Oreo maker – has opened applications for CoLab 2023, a start-up engagement programme created to unearth trailblazers that are ‘pushing the boundaries of what’s possible in making a snack delicious’.
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
Fazer Confectionery is researching the potential of growing cocoa by adopting cellular agriculture to maintain its core commitment to sourcing raw materials sustainably.
Gatsby Chocolate claims to have taken peanut butter to the next level with this first-of-its-kind innovation that includes a bar inside the butter cup.
After a successful launch in the UK, Nestlé's has confirmed that KitKat V, the vegan version of the iconic wafer snack, will soon roll out in 15 European countries.
The Swiss multi-national has announced details of a new Youth Entrepreneurship Platform (YEP) for young innovators and entrepreneurs in the food industry.
Moringa pioneer Kuli Kuli is shifting its dietary supplement strategy from shots to gummies to appeal to a broader set of consumers who the company founder says embraced food as medicine during the pandemic but who may be turned off by strong, medicinal...
Mondelēz International has launched eight non-HFSS (high in fat, salt or sugar) products across its biscuits, confectionery, and drinking chocolate lines in the UK.
New confectionery and sweet packaged foods products will be developed in the new 45,000 square foot Innovation Center in Chicago's Marshall Field and Company Building, which will also bring together Ferrero teams from across the US.
Chicago is set to become Mars Wrigley’s largest research and development facility in the world after the snacks and treats maker announced it has broken ground on the site.
Cargill has unveiled its new 6,200-square-metre House of Chocolate at its Mouscron site in Belgium, which will include a state-of-the-art chocolate experience centre, a unique pilot plant with sensory expertise, and creative workspace for the company’s...
The Fresh Factory has launched Fresh Start, an accelerator programme designed to pioneer the next gen of disruptors creating better-for-you products made with recognisable ingredients.
America’s largest cocoa processor and ingredient chocolate supplier is moving into a new R&D Applications Lab, located in The Merchandise Mart, downtown Chicago.
Confectionery sugar reduction specialists DouxMatok and Blommer Chocolate Company have announced a strategic commercial partnership to produce and sell a ‘game-changing’ portfolio of chocolate products with significantly less sugar.
