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.
The US Food and Drug Administration (FDA) has confirmed the GRAS (generally recognised as safe) status for Nascent Health Sciences’ SoPure Stevia with a No Objection Letter.
Dutch headquartered natural product company GNT has launched two Exberry coloring foods made from turmeric and spirulina, which it said provides new opportunities for clean-label greens in dairy and other products.
Pacha de Cacao is a 100% natural and nutritious cacao juice made from the fresh pulp of the cacao fruit. Marika van Santvoort founded the company in 2020 and she explains how she was introduced to this most nutritious by-product - and how, as an entrepreneur,...
Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....
In our latest podcast interview, we talked to Freek van der Knaap, Van Houten’s Vice-President Vending & Beverages EMEA, about the launch of ruby as a chocolate drink powder, which is aimed at professionals working in the catering and confectionery...
According to equipment specialist Mecatherm, the answer is twofold as it not only satisfies consumer demand, but also an industrial sustainability challenge that presents new marketing opportunities.
Lizi Rickett, regional sales manager, UK & Ireland, Chaucer Foods, looks at how freeze-dried ingredients can help bakery and snack producers capitalise on the key trends shaping clean label innovation today.
Olam Food Ingredients has accelerated its growth strategy with what it described as the ‘transformative’ acquisition of private label spices supplier Olde Thomson. OFI CEO A. Shekhar speaks to FoodNavigator about the strategic rational, financial return...
DouxMatok, the Israeli firm behind patented technology that makes regular sugar taste sweeter, has launched limited-edition chocolate spreads in the US with half the sugar of leading brands to give consumers the chance to taste products made with its...
Flavorchem and Orchidia Fragrances, manufactures of flavour, ingredient, and fragrance solutions, to the food and confectionery industry has announced it is expanding its commitment to sustainability and corporate social responsibility (CSR).
Built like a handbook, The Ruby Encyclopedia from Barry Callebaut is a multi-asset tool to help US and Canada chefs explore and dive deeper into the possibilities of the latest innovation in chocolate creation.
New oat milk chocolate brand, HiP (Happiness in Plants), created by Love Cocoa founder James Cadbury, is leading the charge for flexitarians to enjoy Easter with the introduction of a new type of chocolate treat.
As the free-from and vegan sector continues to grow, Moo Free, the self-proclaimed ‘dairy-dodging chocolate brand’, says it enjoyed a 300% growth for its online sales in the past 12 months.
