Ingredients

Project 7 secures US-wide Walgreens listing for two gourmet gums

13-Apr-2016 By Douglas Yu

California-based confectionery company Project 7 has announced its sugar-free gourmet gum in birthday cake and coconut lime flavors became available in candy aisles in Walgreens across the US from April 1.

Grape expectations: Cémoi brings wine science to cocoa in $2.3m research project

12-Apr-2016 By Oliver Nieburg

Cémoi has begun a five-year, €2m ($2.3m) research program called Frenchoc Premium to obtain consistent chocolate quality via cocoa fermentation, using science applied in the wine industry.

Duck feet: The next alternative gelatin source for confectionery?

11-Apr-2016 By Oliver Nieburg

Gelatin extracted from duck feet or other avian sources could provide an alternative to pig and cow sources, which some consumers avoid for ethical or religious reasons, claims a new study.

First-half results

Barry Callebaut defies chocolate declines, but net profits slump

06-Apr-2016 By Oliver Nieburg

Barry Callebaut has posted volume growth above the chocolate confectionery market in its half-year results, but net profit fell mainly due to currency fluctuations and a challenged cocoa ingredients business.

WCF president: Cocoa sustainability efforts ‘not just focused on productivity’

05-Apr-2016 By Oliver Nieburg

The World Cocoa Foundation’s acting president has defended farmer inclusivity under the industry-backed CocoaAction initiative and says efforts are not limited to yield increases.

barkTHINS builds 'chocolate snacking' category with peanut & sea salt addition

30-Mar-2016 By Douglas Yu

barkTHINS plans to continue pioneering the snacking chocolate category by launching its latest variant: dark chocolate peanut with sea salt.

Cocoa’s future lies in Latin America, says Hardman Agribusiness

29-Mar-2016 By Oliver Nieburg

Future cocoa demand will be met by a thriving professionalized sector in Latin America as chocolate makers move away from a “structurally blighted” West African market, claims Hardman Agribusiness.

Usual suspects: Confectionery may be next victim of national sugar taxes

22-Mar-2016 By Oliver Nieburg

Confectionery could be the next target for national sugar taxes after the UK’s levy on sugared soft drinks, but the industry still has time to act to thwart levies, writes ConfectioneryNews editor Oliver Nieburg.

Origins

Rising dragon: Vietnam to win fine flavor cocoa status

21-Mar-2016 By Oliver Nieburg

Vietnam is to become the second Asian nation to be recognized by the International Cocoa Organization (ICCO) as a fine flavor cocoa origin.

From gum to gummies: Project 7 taps novel flavor trend for new gummies range

21-Mar-2016 By Douglas Yu

Project 7 plans to launch its first organic, gourmet gummies at Target in the US from April, according to the company. 

Bazooka launches new dessert-inspired confectionery brand Crunchkins

15-Mar-2016 By Douglas Yu

Bazooka Candy Brands (BCB) has launched new US confectionery brand Crunchkins, which offers a range of flavors inspired by American desserts.

Corbion officially opens new R&D and applications facility in The Netherlands

15-Mar-2016 By Vince Bamford

Food ingredients supplier Corbion has officially opened a new R&D and applications laboratory in The Netherlands.

Barry Callebaut names Real Stevia as a future chocolate sweetener

04-Mar-2016 By Douglas Yu

Barry Callebaut will soon start using the Real Stevia Company’s Real Stevia as a sweetener in its chocolate portfolio.

Non-chemical process cuts stevia chocolate's bitter aftertaste, claims Basic Research

03-Mar-2016 By Douglas Yu

UK firm Basic Research has developed a a non-invasive process it claims eliminates undesirable aftertastes in stevia-sweetened chocolate.

Coconut Chocodate gets Gulfood splash

01-Mar-2016 By Eliot Beer

Notions Group launched its new Chocodate coconut flavour at Gulfood, as it plans a major marketing campaign, along with a refresh of its other Chocodate products and web sales.

What's on the inside matters: See-through chewing gum coating can 'reignite' stagnant category, claims Beneo

29-Feb-2016 By Oliver Nieburg

Beneo has developed translucent chewing gum coatings from isomalt that allows colors and designs in the gum's core to be visible in the finished product.

Innocent Chocolate to expand product range with spread and chocolate chips

25-Feb-2016 By Douglas Yu

Manufacturer Innocent Chocolate – whose products are said to have less impact on blood sugar than standard chocolate - is set to extend its range with new lines including chocolate chips and a spread.

The silent majority: Chocolate players outside top six getting a ‘free ride’ on cocoa sustainability?

23-Feb-2016 By Oliver Nieburg

Chocolate companies outside the top six need to up their games on sustainable cocoa to help bring millions of cocoa farmers in West Africa out of poverty and secure the crop’s future, says Cadbury’s former head of cocoa sourcing.

Cacao extract may protect skin from wrinkles: Study

23-Feb-2016 By Stephen Daniells

A daily supplement with an extract from cacao may reduce UV-induced skin aging and protect against wrinkles, suggests a new study with lab mice and human skin cells.

Mantrose-Haeuser to expand into bakery sector

18-Feb-2016 By Jenny Eagle

Mantrose-Haeuser edible coatings and specialty ingredients for the food, confectionery, pharmaceutical, agricultural and industrial industries, has acquired Holton Food Products Company.

Dispatches from ISM in Cologne

Melt-free chocolate nibbles & clean-label caramel: Barry Callebaut's latest innovations

17-Feb-2016 By Oliver Nieburg

Chocolate manufacturers can drive growth in the premium space with heat resistant chocolate nibbles and clean-label Belgian caramel chocolate without added flavors, claims supplier Barry Callebaut.

Industry Voices - Q&A with Sanders president

Sanders Candy embarks on new business strategy to maintain recent growth

17-Feb-2016 By Douglas Yu

Michigan-based Sanders Candy has been in business for over 100 years. This year, the company plans on launching several new products to extend their sea salt caramel line. 

EFSA weighs up hoodia novel food application

15-Feb-2016 By Annie Harrison-Dunn

The European Food Safety Authority (EFSA) is considering a novel food application for purported weight loss plant hoodia parviflora. 

ISM & ProSweets 2016

Barry Callebaut to push the limits of chocolate in dairy drinks

12-Feb-2016 By Jenny Eagle

Barry Callebaut wants to push the limits of chocolate and sees drinks as an exciting category where consumers will see a lot of innovation over the next few years.

ProSweets Live Debate

Reformulating chocolate to reduce sugar and fat key as regulations harden

26-Jan-2016 By Oliver Nieburg

A free-to-attend ProSweets panel discussion featuring Mondelēz and Nestlé will assess how chocolate makers can develop and reformulate products to comply with self-imposed nutrition guidelines.

Mondelēz to pay $750k to settle excessive lead in cookies claim

26-Jan-2016 By Jenny Eagle

Mondelēz International has agreed to pay a $750,000 settlement to the Office of the Attorney General (OAG) California Department of Justice in a probe against excessive levels of lead in its Nabisco Ginger Snaps cookies.

Reduced sugar chocolate cracked with inulin and isomalt combo, claims Beneo

25-Jan-2016 By Oliver Nieburg

Beneo claims previously untested varieties of inulin and isomalt come closer to matching the taste and mouthfeel of sugar in chocolate than ever before.

Mangosteen rind ups 'cheap chocolate' polyphenols by 50%: Research

21-Jan-2016 By Louisa Richards

Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered. 

Barry Callebaut thwarts global chocolate declines to grow volume and revenue

20-Jan-2016 By Oliver Nieburg

Barry Callebaut has posted increased volumes and revenue in the first quarter of financial year 2015/16 despite declines in the global chocolate confectionery market.

Cocoa processing rises 2% in Europe for 2015, finds ECA

18-Jan-2016 By Oliver Nieburg

Europe’s cocoa grind climbed 6% in the fourth quarter and 2% for the full year 2015, according to figures from the European Cocoa Association.

The ‘underestimated’ confection

White chocolate game upped in private label to compete with rising dark side: ICAM

07-Jan-2016 By Oliver Nieburg

Retailers are improving the quality of their own label white chocolate brands to keep pace with growing sales of premium dark chocolate, says Italian brand and contract manufacturer ICAM.

Dark chocolate’s link to warding off pancreatic cancer overplayed in media reports, says researcher

05-Jan-2016 By Douglas Yu

A scientist says a New York Daily News article suggesting his new study shows dark chocolate has preventative effects against pancreatic cancer because it contains magnesium is misleading.

Colombian chocolate couverture coming to Europe through Swiss trade deal

04-Jan-2016 By Oliver Nieburg

Colombian cocoa processor Cacao Pacifico will sell chocolate couvertures made with fine flavor Colombian cocoa in Europe through a partnership with Swiss Global Enterprise.

Dark chocolate may boost time trial performance for cyclists

23-Dec-2015 By Stephen Daniells

Flavanol-rich dark chocolate may boost endurance and exercise performance in moderately-trained male cyclists, says a new study.

Free Live Sessions

Live debates: Nestlé and Mondelēz among ISM and ProSweets panelists

21-Dec-2015 By Oliver Nieburg

ConfectioneryNews is hosting three live debates at the world’s largest confectionery trade fair next year, featuring representatives from the industry’s biggest players.

‘The model works’: Cocoa child labor numbers will drop if commitments honored, says ICI

15-Dec-2015 By Oliver Nieburg

The International Cocoa Initiative (ICI) says it will not alter its approach to tackling cocoa child labor after a sharp rise in the worst forms of child labor, and is optimistic a $4.5m US government grant and industry commitments will contribute to...

Chocolate formulations of 2030: Barry Callebaut and Olam Cocoa R&D chiefs foretell chocolate’s future

14-Dec-2015 By Oliver Nieburg

Chocolate will continue to be an indulgence product, but may have a healthier profile than today, innovation heads at two top industry suppliers predict.

EFSA backs safety of new stevia form

14-Dec-2015 By Will Chu

Rebaudioside M is safe and can be added to the list of EU-approved steviol glycosides (E960), the European Food Safety Authority (EFSA) has concluded. The agency said this was the case provided 95% of its components were converted to steviol.

Veggie and kosher candy conundrum: Dispatches from FIE in Paris

Halal and kosher candy cracked? Roquette says it’s found answer for gelatine-free chewy candies

07-Dec-2015 By Oliver Nieburg

Roquette has introduced a starch-based ingredient it claims can be used to make the first gelatine-free chewy candy with a long-lasting chewiness.

Dispatches from FIE in Paris

Solvay fills 'new need for natural flavors for chocolate' with Vanifolia range

04-Dec-2015 By Oliver Nieburg

French supplier Solvay Aroma Performance has launched a range of natural vanilla flavors as the chocolate industry starts to ditch synthetic vanillin.

Dispatches from FIE in Paris

Lost Inca battle berry could be winner in adult energy gummies, claims Frutarom

03-Dec-2015 By Oliver Nieburg

Israel-based ingredients supplier Frutarom has introduced an extract from a ‘superfruit’ that was used by the Incas before battle.

Systematic Review

Chocolate may benefit pregnant women, but further research needed

30-Nov-2015 By Oliver Nieburg

Moderate chocolate consumption may help expectant mothers and their fetuses by reducing stress and providing antioxidants that guard against reproductive diseases and pregnancy complications, say Italian researchers.

Cocoa ‘a sad story’: Farmers need insurance as human cost of industry overlooked, says Cacao for Change

27-Nov-2015 By Oliver Nieburg

Cocoa farmers operate in a chocolate supply chain that perpetuates poverty and bear the bulk of the risk, claims Cacao for Change as it proposes an alternative model.

Wake up and smell the coffee: Cocoa and chocolate industry can learn from coffee grading system

24-Nov-2015 By Oliver Nieburg

Chocolate makers can draw on coffee industry grading standards to develop a common quality system for cocoa, says Lutheran World Relief’s manager of coffee and cocoa.

Russian chocolatier Goldberg plans UAE factory

23-Nov-2015 By Eliot Beer

Russian chocolate-maker Goldberg is planning to establish a factory in the UAE, as it targets the Middle East and North Africa as its first major export market.

Cocoa flavanols may boost skin from within: 24-week RCT

23-Nov-2015 By Stephen Daniells

High-flavanol cocoa supplementation may have positive impacts on facial wrinkles and skin elasticity in photo-aged Korean women, says a new study from scientists from Seoul National University.

Discovery

Unraveling the cocoa code: Barry Callebaut discovers undetected polyphenols as it develops ‘cocoa atlas’

23-Nov-2015 By Vladimir Pekic

Barry Callebaut has found previously undiscovered cocoa polyphenols as it works with Bremen-based Jacobs University to crack the commodity’s molecular code.

Gelatine is more than just a texturiser: Rousselot

23-Nov-2015 By Annie Harrison-Dunn

Gelatine should be seen as a functional ingredient for use in ‘better for you’ products, according to gelatine supplier Rousselot.

Diet soda: A key to weight loss?

23-Nov-2015 By Hal Conick

Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be addressed.

Naturex CEO: “There is already quite an interesting list of first contacts.”

Naturex takes Barry Callebaut cocoa flavanols to the supplements aisles

19-Nov-2015 By Shane STARLING

Swiss Chocolate titan Barry Callebaut has handed the job of taking EU heart health claim winning cocoa flavanols to the supplements sector to French herbals leader Naturex.