Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
Group launches 'M_lk Chocolate' at ISM2020 in Cologne, as part of a new 'Plant Craft' range that spans chocolate, cocoa, nut products, fillings and decorations. Chief innovation officer Pablo Perversi and marketing VP Bas Smit talk...
Gato & Co plant-based start-up has launched a 'Cookies N Cream' range as a modern twist on classic cookie sandwiches, available in Boots retail shops in the UK, with more stockists to follow from Spring 2020.
The implementation of the Smart Snacks regulation in American schools could reduce the rates of childhood type 2 diabetes and other food-related diseases, according to JAMA study.
Japanese start-up True Food & Design is developing a healthy, natural, vegan chocolate product that contains zero sugar, sugar alcohol and artificial sweeteners.
The Food and Drug Administration (FDA) recently added glucomannan to the existing list of isolated or synthetic non-digestible carbohydrates that it intends to propose to be added to the definition of dietary fibre.
From the complexities of regulation and cutting-edge science to the brands behind the boom, the CBD Global Summit will bridge the business and science underpinning this fast-moving category.
The old adage of 'eating with your eyes' remains true, confirmed by research that has demonstrated that, by changing the surface texture of a snack, food producers could alter a consumer’s perception of its tastiness and the likelihood of purchasing...
A report published by Flavorchem expects new categories such as CBD and plant-based to increase in popularity as consumers demand heathier options in their grocery basket.
Experiential marketing is key to launching a new vegan product in the confectionery space – but timing is of the essence, says Liz Richardson, managing partner at behavioural communications agency HeyHuman
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
An initiative to pool and strengthen nutrition research in Germany is being spearheaded by the country’s federal minister of food and agriculture, Julia Klöckner.
Natural ingredients take centre stage at this year’s Fi Europe, the annual, and world's largest, gathering of ingredient buyers and decision makers in the food industry.
As industry considers how best to reduce sugar in sweetened food and beverages, could fruit-derived ingredients provide a ‘natural’ alternative to the refined sweet stuff?
