Confectionery sugar reduction specialists DouxMatok and Blommer Chocolate Company have announced a strategic commercial partnership to produce and sell a ‘game-changing’ portfolio of chocolate products with significantly less sugar.
GNT, one of the industry’s main natural ingredients and food colour providers, is set to showcase its EXBERRY Colouring Foods in a vast array of confectionery applications at ProSweets Cologne 2022, which is scheduled to run from 30 January 1 February.
Tel Aviv-based B.T. Sweet, Ltd. has developed a game-changing plant-based sweetening platform, which enables producers to slash the sugar content from breakfast cereals, confectionery and treats like hazelnut and chocolate spread.
Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.
Pioneering craft chocolate maker TCHO (pronounced 'cho'), has announced it is replacing its milk chocolate-based bars with plant-based dairy alternatives and introducing a complete packaging makeover.
Scientists at Puratos claim to have made a breakthrough with a patent-pending ‘milk-alike plant-based chocolate,’ which has received praise from industry experts and consumers.
Four in 10 consumers in Innova Market Insights’ global Health and Nutrition Survey in 2020 claimed to have decreased their sugar consumption over the studied 12-month period, with prevention of health conditions the leading reason, followed by weight...
Allulose is totally on point in today’s health-and wellness-focused world – poised to support any government and industry effort to achieve sugar reduction goals to combat the rising obesity crisis. With just 10% of the calories of standard sugar, it...
New research, conducted on behalf of BENEO, reveals consumers are now even more focused on ‘positive’ ageing. The research, carried out by HealthFocus International, includes an exclusive analysis of the health-conscious 50+ age range.
Barry Callebaut’s latest innovation, ‘Elix’, is made from 100% pure cacaofruit and is described by the Group as the ‘first nutraceutical fruit drink’ with proven health benefits.
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.
Allergen-free, vegan mallow specialist, Freedom Confectionery, has released a box of ‘mallowtastic’ vegan goodies this Easter, to inspire families across the UK to create their own Easter Mallow hunt at home.
Companies such as Cambridge producer Ombar Chocolate, with its 100% vegan bars, have been recognised for their ethical credentials as well as the health benefits in their products.
Beyond Sugar chocolate, a keto- and paleo-friendly line aimed at the trend in evolving dietary awareness, has been launched for the retail sector by the family-owned business.
New KitKat is certified vegan, and made from 100% sustainable cocoa sourced through the Nestlé Cocoa Plan in conjunction with the Rainforest Alliance, company announced.
Pierre Marcolini, who was recently awarded the prize for ‘Best Pastry Chef in the World’, has collaborated with Belgian suppliers to bring natural colour to his new range of Valentine’s Chocolates.
The German family-owned company Alfred Ritter GmbH & Co. KG, makers of Ritter Sport, is at loggerheads with the country’s regulators over a new chocolate bar that can’t be labelled chocolate because it contains no sugar.
With Veganuary in full swing and more popular than ever, Paul Morris, Luker Chocolate’s UK sales manager, chats to ConfectioneryNews about the 123-year-old family run company and its single origin Cacao Fino de Aroma.
Flavorchem, one of the leading manufactures of flavour, ingredient, and colour solutions, has announced it has opened a new centre for Taste Innovation at its Downers Grove campus in Illinois, North America, and outlined key trends to look out for in...
Vegan specialists, Freedom Confectionery, has announced it is launching the first chocolate coated vegan gummy bar on the confectionery market – with the help of social media sensation Pusheen The Cat.
The clean label trend is evolving. Tomorrow’s consumers will not just seek out clean labels, but will want to buy from brands with a ‘clean conscience’, according to market insight firm Mintel.
Drawing from primary field research from the culinary and non-food world, Sensient Flavors has identified Strega (an Italian herbal liqueur), oud (a raw wood scent formed from a parasitic tree mold), and Ispahan (a classic Parisian dessert combining rose,...
Red is set to become a trending color in the food and beverage industry heading into 2021 as the shade can help signal the "start of a new era," says EXBERRY Coloring Foods supplier GNT Group.
Headquartered in Altrincham, Cheshire in the UK, LoveRaw has a proven track record in developing ground-breaking vegan chocolate products with clean label credentials.
New technology and food science are helping food ingredient manufacturers provide innovative solutions to meet the consumer-fuelled clean-label megatrend. From hunting for the ‘holy grail’ of clean-label bakery mould inhibitors to freeze-drying fruit...
Many food and beverage products do not offer the clear labelling that consumers want, according to new research (September 2020), in the UK and USA, commissioned by Ingredient Communications and conducted by SurveyGoo.
To meet demands of customers increasingly looking for low sugar and clean label products, cocoa companies are meeting the trend for darker chocolate flavours using natural ingredients. Charlene Zhu, head of ingredient development and innovation for Olam...
HiP, the brainchild of James Cadbury, founder of ethical, luxury chocolate brand, Love Cocoa, and the great-great-great grandson of Mr John Cadbury, is set to launch on the confectionery market in December as the UK’s first oat milk chocolate range.
