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.
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.
We sat down with the Solvay team at the recent International Food Technologists’ annual expo in New Orleans, Louisiana, to discuss its expanded line of natural vanillin and why it matters as vanilla bean prices soar.
CBD has not yet been fully legalized in the US, but Ben & Jerry’s is already for preparing for when it may be. The company released a statement committing to incorporating CBD into future ice cream innovations as soon as it is federally legalized....
We talked with Euromonitor analyst Jared Koerten at the National Confectioners Association’s annual expo in Chicago about the rise of premium snacks, textured candies, functional ingredients and consumption occasions. Here’s what he had to say.*
What’s driving the latest marketplace and consumer trends in flavor innovation in candy and snacks? Julie Laughter, confectionery market manager at Fona international, revealed all at the Sweets & Snacks Expo.
The market will increase at a CAGR of 2% thanks to diversification and interest in premium, high-end and indulgent white chocolate products, according to a Technavio report.
Lake Champlain Chocolates (LCC) is adding to its best-selling Five Star Bar line with an almond variation, which it will debut at this year’s Sweets and Snacks Expo in Chicago.
Andy Baxendale, one of the stars of the hit BBC 2 confectionery show The Sweet Makers, collaborates with national CBD supplier for new infused ‘lozenge-type sweet’.
The chocolate supplier has made ruby readily available in the US and Canada – to be labeled as ruby couverture – and vows to fight for FDA approval of a fourth standard of identity.
Todd Kluger joins the organic candy brand as VP of sales and marketing after a decade in a similar role at rice-based snack company Lundberg Family Farms and previously as ‘food transformation’ director at Starbucks.
'The number one consumer driver is natural or clean label, followed by glycemic index and keto friendly...'
Are sugar alcohols losing their luster, will allulose take off, and is stevia still hot? FoodNavigator-USA caught up with Icon Foods, Cargill and Beneo to explore formulation trends as brands come under increasing pressure to reduce sugar and keep labels...
The joint venture, which will be renamed Alland & Sayaji, will aid access to a growing Indian economy and manufacturing sector, particularly in flavors, confectionery and beverages.
Manufacturer says broad food knowledge and direct involvement in various agricultural supply chains means it is in a unique position to source coconut grown on certified farms that are required to meet comprehensive criteria for sustainable agriculture.
Giant cocoa producer commits to including coconut a 100% sustainable ingredient by 2025, as it announces major investment in its cocoa processing capabilities in Abidjan.
The agriculture and nutrition company will acquire the German provider of natural citrus flavor ingredients for an undisclosed amount, pending approval by the end of the second quarter.
Malt Products Corporation (MPC), which manufactures malted barley extract and sweeteners, has seen increasing demand for non-GMO and natural, nutritious ingredients.
KitKat Japan is a notable success story for Nestlé. At a time when food sector revenue has been under pressure – not least in Japan where demographic trends such as the ageing and declining population have depressed the market – KitKat Japan has gone...
Glanbia Nutritionals - a $1.4bn nutritional ingredients and cheese business - has struck a deal to acquire Watson, a Connecticut-based manufacturer and supplier of custom nutrient premixes, bakery ingredients, edible films and material conditioning products.
Watch our exclusive video interview with Sofia Popova, BC’s EMEA marketing director FM, who was part of the marketing team responsible from inception for launching ruby chocolate onto the world.
French algae ingredients supplier Algaia wants to expand the European market for algae-based products. CEO Fabrice Bohin speaks to us about the region’s potential and runway for growth.
Start-up food makers and challenger brands have shaken up the food industry thanks to their close relationship with rapidly emerging consumer demands. FoodNavigator spoke to five trailblazing brands to find out their top trend predictions for 2019.
Peppersmith, don’t ask where the name came from, make sugar free mints and gum using a ‘clever little plant based ingredient called xylito’. Mike Stevens is co-founder and ‘Master of Mints’ and he tells why his company is blowing fresh air into the gum...
Rude Health co-owner Nick Barnard talks about the challenges and hurdles he overcame to launch his food lifestyle brand, claiming people are more promiscuous than ever about their shopping habits, and businesses need sustainable friendships and relationships...