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.
The mechanism of action that show cancer cells’ use of sugars to ‘awaken’ cancer cells and promote aggressive cancer growth provides further insights into creating tailor-made diets for cancer patients.
Australian study couldn't convince enough pregnant women to eat chocolate daily
A trial testing the powers of dark chocolate reducing pre-eclampsia has failed after only 3.5% of the needed participants signed up for a daily dose of the sweet treat.
Britain is in danger of losing the confectionery skills that have satisfied the nation’s sweet tooth for generations, writes sweets consultant and former Chewits development manager Andy Baxendale.
Researchers say commercial prospects for extra virgin olive oil enriched dark chocolate are strong after finding potential cardiovascular health benefits.
Specific compounds within cocoa promote the release of insulin and may help protect against the onset of type-2 diabetes (T2D), reports a new study in Journal of Nutritional Biochemistry.
From initiating portion control advice on biscuits, alternative green packaging for Nestlé Waters and promoting Nespresso’s sustainability efforts - HENRi@Nestlé celebrates its one-year anniversary this month.
NSF International, which partnered with Google to pilot its EyeSucceed Smart Glasses, has been recognized as a ‘Glass Partner’ for food industry applications.
To many consumers, ‘processed food’ is just another term for ‘junk food.’ It’s hard to define, but we know it when we see it (Twinkies). But do we know a ‘highly processed’ ingredient when we see it, and how much processing is too much? Elaine Watson...
Cocoa beans from many plantations in Peru contain cadmium levels far higher than the EU’s incoming thresholds for chocolate and cocoa products, finds research backed by the USDA.
Flavanol-rich chocolate is well known for its beneficial effect on the brain, but a review by Italian researchers point towards its neuroprotective effects in vulnerable populations over time.
Mondelēz has started operating its latest technical center in Poland, where around 130 specialists will develop the company’s key European biscuits and chocolate products, such as Milka, Oreo, Alpen Gold and Prince Polo.
Adding prebiotics and an antioxidant source to white chocolate can alter its taste and texture, but a new sensory analysis reported that consumers still ranked it highly, with researchers concluding it provides new product opportunities for industry.
The action of trans-fatty acids may be more damaging to cells than previously thought, as a study reveals the mechanism by which cell death occurs faster, leading to atherosclerosis, heart attacks and strokes.
Daily consumption of flavanol-rich cocoa reduced arterial stiffness in postmenopausal women – therefore lowering the risk of heart attacks and strokes, a study revealed.
Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
Vanilla is associated with children, roasted nuts with seniors and floral notes with adults, and the findings will provide "a deeper understanding" for tailoring new product development (NPD) to age groups, according to a recent study.
Lactips has developed an edible plastic made from milk protein (casein), claiming it has enormous potential for intelligent packaging in the food and beverage industry.
By the end of the year, manufacturers will see ‘transformational’ wearable technology in the consumer market, which will overtake sales of handheld devices, says NSF International.
Products that claim to be low-fat, reduced sodium or cholesterol-free do not accurately represent the food’s nutritional quality, giving consumers a false sense about its health benefits, according to a US study.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
