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.
Tel Aviv-based B.T. Sweet, Ltd. has developed a game-changing plant-based sweetening platform, which enables producers to slash the sugar content from breakfast cereals, confectionery and treats like hazelnut and chocolate spread.
PepsiCo has expanded its green tech accelerator programme in partnership with the UAE Ministry of Climate Change and Environment (MOCCAE) to reach sustainable design innovators across the Middle East and North Africa (MENA) region.
Scientists at Puratos claim to have made a breakthrough with a patent-pending ‘milk-alike plant-based chocolate,’ which has received praise from industry experts and consumers.
New research, conducted on behalf of BENEO, reveals consumers are now even more focused on ‘positive’ ageing. The research, carried out by HealthFocus International, includes an exclusive analysis of the health-conscious 50+ age range.
The chocolate is available as solid or liquid chocolate, as well as in easy-melt formulations, and all ingredients are sustainably sourced, the company said.
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.
In a major product development, Mondelēz International, owners of Cadbury Dairy Milk, has announced a plant-based version of its classic bar as part of the drive by main chocolate manufactures to expand their vegan ranges.
French premium chocolate manufacturer Valrhona has joined forces with the Swiss-Ghanaian start-up Koa to create Oabika, a new cocoa fruit juice concentrate for chefs and other gastronomy professionals.
