DouxMatok, the Israeli firm behind patented technology that makes sugar taste sweeter, has struck a deal with a North American sugar refiner to manufacture commercial quantities of its ‘enhanced’ sugar, with the first products containing the sugar likely...
Ciranda, a leading supplier of organic and fair-trade food ingredients, has announced that Jean-Philippe (JP) Tournoy will become the company’s new chief executive officer.
Researchers in New Zealand have revealed that a mint product can control sugar cravings by suppressing the sweet taste receptors on the tongue, leading to an overall decrease in desire to consume sweet foods.
Global flavor company Givaudan registered a 3.6% sales increase in its flavors division where it experienced a shift demand from foodservice and alcoholic beverages to retail CPG products including juice-based beverages, culinary solutions, nutritional...
Sensient Flavors has published its latest ‘Trends to Taste’ flavour collection depicting current factors affecting consumers’ mindset and behaviour to provide inspiration for on trend bakery and snack launches.
With almost one in four UK confectionery buyers now claiming they choose sugar-reduced or sugar-free sweets over standard ones, sugar reduction is big business.
Endangered Species Chocolate (ESC) has announced it is launching its first plant-based milk chocolate chip, following success of its Oat Milk Chocolate Bars earlier this year.
Organic ingredient supplier Ciranda has been at the forefront of healthy solutions for the past quarter of a century, while supporting sustainable agriculture practices and the livelihood of farmers around the world.
Sugar reduction is now a key mindset for consumers across the globe, however sugar replacement is not a straightforward process, writes Thomas Schmidt, BENEO’s marketing director.
Bunge Loders Croklaan, one of the leading companies in edible specialty oils and fats production, has developed ‘Sweetolin’ that will enable up to 50% less sugar in the final confectionery product with ‘no compromise on taste experience’.
Company says its flavour modulator range (FMP) is designed to address the upcoming European organic regulation regarding flavourings for organic food and beverages to have at least a 95/5 structure — meaning 100% natural with at least 95% derived from...
Marika van Santvoort, founder of Freebird, explains to ConfectioneryNews the benefits of cacao juice, not only for health-conscious western consumers, but also as potential extra revenue for cocoa farmers who are struggling on low incomes.
Coronavirus is impacting the lead time for natural color and flavor suppliers with some trying to process as much raw material as possible to build up inventory while others are transferring production to other factories.
A newly-discovered class of colouring pigments called auronidins could open doors for the development of more stable and intense natural, plant-based food and beverage colourants.
