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.
Cargill is diversifying its starches and sweeteners portfolio with a US$200m investment that will see it start producing wheat-based ingredients at its manufacturing facility in Krefeld, Germany.
Confectionery giant Mondelēz has developed a method for enhancing flavours in sweet and savoury foods, including salty, spicy, sweet, bitter, and fruity flavours in chocolate.
The Central Arecanut and Cocoa Marketing and Processing Cooperative (Campco) has been developing a chocolate product made from vacuum-fried jackfruit bits.
The seventh European Cocoa Forum, which takes place from September 17th to 19th in Lisbon, has announced details on its third panel discussion – ‘Optimising cocoa quality’.
The cocoa and spice supplier unveiled sustainability goals in 2017 with a 2020 goal of nurturing a ‘fully traceable’ cocoa supply chain. We discussed progress with Olam's North American innovation lead, when we caught up with him at IFT.
Protein-added treats are muscling into the confectionery category, but are these alternatives to traditional ice creams and chocolate bars ‘healthy’? FoodNavigator speaks with Mars Wrigley, Jim Buddy’s, and the British Nutrition Foundation.
