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 Pacha de Cacao, 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.
Flavorchem said it is responding to the current situation with COVID-19 and the increased demand for grocery items by functioning at full capacity and adopting best practices under the new restrictions.
Consumers are increasingly looking for ‘healthy added value’ in their food and beverages – a trend also seen in confectionery for products that combine health and indulgence.
Cocoa has a natural and familiar flavor,and has a huge role to play in meeting the consumer demand for natural flavors and colors … Just take a look at the shelves of your local supermarket.
Apple flavors are in this year, says esarom, an Austrian producer of flavors and compounds for alcoholic beverages, confectionery, pastry products, ice cream and dairy products.
Made from fruit, vegetables and edible plants, EXBERRY’s Coloring Foods are an ideal option for manufacturers seeking to tap into this year’s vegan confectionery trend.
Arriving on the back of ‘Veganuary’, impassioned speeches on veganism by Hollywood actor Joaquin Phoenix, and a raft of new plant-based launches, companies promoting healthy alternatives became this year’s trendsetters at ProSweets Cologne.
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...
Natural ingredients systems provider Doehler is set to showcase a range of 'multi-sensory experiences' and innovative products at ProSweets 2020 in Cologne, from 2 February.
Vegan & dairy-free are gaining momentum, 2019 was the ‘year of the vegan’ and the trend continues at the Barry Callebaut booth at this year’s ISM in Cologne.
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.
Unilever, the makers of Magnum ice cream, has announced it is the first national ice cream brand in the US to launch an ice cream featuring the new chocolate variant, Ruby.
Nestlé has launched its first product to use a unique chocolate made entirely from the cocoa fruit, using the iconic KitKat wafer to test consumer reaction in Japan.
Morinaga America, a subsidiary of the 120-year-old Japanese confectioner, has capitalized on real fruit flavors, lively branding, and America’s obsession with chewy candies after quietly launching Hi-Chew in the US in 2008.
SinnoVita uses microwave-assisted technology to extract protein-packed polyphenols from otherwise unwanted fruits and vegetables. They are sold under the Ripe Revival brand, which US grocery chain Kroger named a winner in its anti-hunger campaign.
Three New York City entrepreneurs have developed gluten-free gummies infused with premium grade matcha that walk the line between functional and fun, reaching those who drink tea and those who just want a boost of energy at any time of day.
At the ripe age of 21, Tara Bosch wanted to cut her connection with sugary gummy worms. The result: a line of a favorite gummies made with stevia, coconut oil, tapioca and chicory root fiber, now available – in bright, bold packaging – online and in thousands...
Perfetti Van Melle (PVM) has launched its first ever gelatine-free range in the UK with two new Fruittella fruity jelly variants, which are also suitable for both vegans and vegetarians.
Halloween is candy’s biggest holiday, and candy corn is at the center of it. ConfectioneryNews caught up with Peter Goldman, head of seasonal and Brach’s at Ferrara, to talk strategy, trends and good ol’ candy history.
All-natural food colours firm GNT is looking to stand out from its colourful competition in Asia based on the high levels of self-sustainability and traceability of its products.
From ethical chocolate to glow-in-the-dark wrappers, the industry offers trick-or-treaters a plethora of new options and old standbys to celebrate on October 31.
The bite-sized chocolate pieces – organic and vegan like all of Plamil’s products – will be sold in reuseable, resealable glass jars for optimal recyclability.
The tennis star Maria Sharapova teased the lip-shaped gummies at Sweets and Snacks in May, but they officially hit shelves this autumn in stand-up pouches of tangy and sour flavors.
Until now, 70% of a cocoa pod was discarded as waste so ‘Cacaofruit Experiences’ marks the next generation of a food & drink category and it’s bang on the clean label trend. We talk to Pablo Perversi, Barry Callebaut’s chief innovation, sustainability...
From December 2019, US law states states ‘non-synthetic flavors’ may be used when organic flavors are not commercially available, while new rules in EU on organic produce come into effect in January 2020.
‘No artificial colors’ is the top clean label claim in chocolate across all markets, followed by ‘no added sugar’, but consumers are not buying it for a number of reasons, we discovered.
Company recently highlighted three confectionery concepts colored with EXBERRY Organics - high boilings, pectin jellies and gelatin jellies. We also spoke with GNT USA's Jeannette O'Brien about the importance of natural colors in candy and other...
Cacaofruit snacks are currently being piloted in select retail stores in California, after the giant chocolate supplier unveiled its latest innovation in San Francisco.
Two years after introducing Ruby Chocolate, Barry Callebaut continues its innovation streak with launch in San Francisco of Wholefruit, the next generation food and drink category.
The 105-year-old confectioner revamped its image earlier this year to capitalize on key natural trends, transitioning to recyclable plastic for its iconic licorice jar and joining two sustainability initiatives.
Company’s state-of-the-art chocolate factory in Belgium includes option to use a wide range of sugar replacers to meet market demand for healthier chocolate.
New 'Natural Dark' cocoa powder set to create a new standard ‘for years to come', after breakthrough at Barry Callebaut’s Research & Development Center.
Global demand for foods containing hemp or CBD is expanding and levels of innovation in the European region have been ‘dynamic’. However, the future of the market hangs in the balance as regulators consider whether Cannabis sativa L. (industrial hemp)...
CREATIVE CONVERSATIONS is a regular Confectionery News podcast and online feature profiling influential people working in the confectionery industry. Our next podcast guest is Sarah Lynn, founder of Sweets in the City.
Nude Chocolate enters functional chocolate niche with launch of premium bars infused with ‘super blends’ of herbs and Reishi, a medicinal mushroom in Asian culture.
Nestlé has unveiled a new chocolate recipe that replaces refined sugar with cocoa pulp as it begins to explore the possibilities of side-stream utilisation to reduce food waste.
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
