Tetra Pak has joined the European Commission Graphene Flagship project to explore future applications of graphene in food and beverage (F&B) manufacturing.
The Swiss chocolate maker is banking on consumer interest in the health benefits of dark chocolate with the taste of creamy milk bars in three varieties, now available in the UK.
We spoke with the Chicago-based ingredient company at IBIE 2019 about how its non-digestible, essentially calorie-free ‘rare sugar’ can change the better-for-you and functional side of chocolate and candy.
The new premium line features Ghanaian chocolate in semisweet and ‘extra dark’ morsels. Plus, Nestlé boards the unicorn train with pink and blue-swirled chips.
The all-in-one tabletop machine completes each step of the chocolate making process – from nib to conching to cooling – yielding a final product of real chocolate in about two hours, with the help of a digital recipe and guidance app.
New 'Natural Dark' cocoa powder set to create a new standard ‘for years to come', after breakthrough at Barry Callebaut’s Research & Development Center.
The 48-year-old Spanish confectioner, known for its flavorful gummy candies, doubles down on the American market with new products created alongside the key teen demographic.
With 90% of the confectionery buying market and 75% of the snack market attending, the annual expo presents a valuable chance to share insights and ideas, according to the trade association.
The sustainable chocolate maker spent three years developing a solution for its truffles, as part of its commitment to packaging its full portfolio in recyclable or compostable material by 2020.
Expected to open in mid-2020, the supplier broke ground this week on the Baramati facility, which will produce 30k tons of chocolate and compound annually.
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
The CPG giant is bringing two upcycled concepts to market through its SnackFutures hub, including jerky made from cacao fruit and chips made from vegetable scraps.
Out of 50 applicants, the Rainforest Alliance selected a winner and runner-up for their remote-sensing data plans to help digitize cocoa farming in Ghana.
Focusing on the food and hospitality industry, Print2Taste wants pastry enthusiasts to use the printer, known as mycusini, to create decorative chocolate pieces at home.
We sat down with the Solvay team at the recent International Food Technologists’ annual expo in New Orleans, Louisiana, to discuss its expanded line of natural vanillin and why it matters as vanilla bean prices soar.
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
The luxury candy retailer partnered with fellow Los Angeles, California company, Alfred Coffee, to create three ‘Cold Brew Bears’ that pack 60mg of caffeine per serving.
For the second year in a row, the Mars Wrigley brand will sell three limited-edition flavors at select retailers, but only the winner will be available for another 18 months.
The Ferrara Candy Co. brand has reformulated its chocolate recipe for all of its double-dipped products and many of its other chocolates, including double-dipped peanuts, chocolate-covered almonds and malt balls.
Cheeba Chews has been selling its cannabis taffies since 2009, now in three states, but the CBD-infused taffies will be available to consumers nationwide.
Technology and innovation are playing an ever-greater role in helping the food sector get ahead of changing consumer demands, evolving regulatory pressures and environmental challenges.
Tie-up with Mondelēz International will create opportunities for entrepreneurs and community members to access the mentorship and industry expertise, says The Hatchery.
Reimagining base brands, cultivating the M&A pipeline, and developing new innovation models
Will big food companies increasingly buy in innovation and serve simply as scale up platforms for smaller, more 'authentic' brands they didn’t create, or can they come up with their own cool stuff that will resonate with new generations of consumers?...
The snacking giant has finalized the reorganization of its corporate structure to prioritize regional leadership and now looks toward a holistic approach that supports smaller brands, rapid R&D and up-and-coming markets – and one that provides consumers...
ConfectioneryNews was invited to Barry Callebaut’s special Innovation Day at its Chocolate Academy in Weize, Belgium, where we spoke to Bas Smit, the company’s global VP marketing and the man responsible for Ruby chocolate’s launch.
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
Sam Part, the 26-year-old designer, entrepreneur and CEO of Candy Mechanics, is our guest today. Sam has successfully raised £400,000 ($520,000) to extend partnerships within the confectionery industry.
The European Commission launched the ESMERA (European SMEs Robotics Applications) project this year and is offering €200k ($232,000) to European Small and Medium sized Enterprises (SMEs) who have robot technology that can unlock real-life problems.
Total Corbion PLA, based in The Netherlands, has successfully started a 1 kTpa PLA (Poly Lactic Acid) pilot plant in Rayong, Thailand, producing various Luminy PLA resins.
There may be a causal link between eating highly processed food and cancer risk, and four reasons why this could be, according to the authors of a 105,000-strong French study published in the British Medical Journal.
A scientist at the Innovative Genomics Institute (IGI) said chocolate would not go extinct as reported by multiple media outlets recently, even though global warming could shrink the cultivatable areas for cocoa trees.
Sugar may help cocoa flavanols to be better absorbed in the digestive system, however this will provoke a spike in insulin, undoing its beneficial effect, speculates a researcher at Coventry University.
New Zealand's advertising regulator has clashed with academics over a study that concluded advertising rules are ineffective in protecting children from exposure to unhealthy food marketing on television.
