On 1 October 2023, the UK will ban single-use plastics, with the guidance having been released on 23 May. The EU have also released wide-ranging guidance on plastics.
The most suitable regions for growing coffee arabica, cashews, and avocados will decline in some of the main countries that produce these crops as climate change progresses, predicts new first-of-its-kind analysis.
Agri-business giant Olam International has launched a digital platform, AtSource, that provides detailed information about its supply chains. The company hopes the data and insight on the platform will allow its customers to be more transparent with their...
The eco-conscious chocolate company has hired a Blue Bottle Coffee and Primal Kitchen vet, and promoted current marketing director Antoine Ambert to lead innovation and sustainability.
The luxury candy retailer partnered with fellow Los Angeles, California company, Alfred Coffee, to create three ‘Cold Brew Bears’ that pack 60mg of caffeine per serving.
TricorBraun has acquired Pacific Bag, a US distributor of flexible packaging to combine it with its existing flexibles business, Taipak, to create TricorBraun Flex.
Olam says lower cocoa prices impacted profitability in its cocoa business in the first half of 2017, but it expects profits in the division will improve.
Awake Caffeinated Chocolate continues to lead in the functional chocolate product category with its chocolate bar that contains a full serving of caffeine without a detectable caffeine taste.
The entrepreneurs behind MiCacao, a US start-up which makes an organic ‘tea’ from cacao shells, say their product is ready to tap into a craft movement which is stretching beyond beer and across beverage categories.
Chocolate makers can draw on coffee industry grading standards to develop a common quality system for cocoa, says Lutheran World Relief’s manager of coffee and cocoa.
Mars Drinks has sealed an agreement with Taylors of Harrogate to include its premium coffee and tea in Mars Drinks’s UK-wide portfolio of workplace products.
Mondelēz International plans to eventually source its entire cocoa supply from its Cocoa Life sustainability program, but says setting deadlines won't lead to meaningful impact on the ground.
Visitors at the International Sweets and Biscuits Fair (ISM) in Cologne have chosen ‘the most innovative’ new products to enter the global candy and snacks market.
Special edition: Inside Europe's food supplement markets
A population-level analysis of polyphenol intakes in Poland has revealed that coffee, tea and chocolate contribute around 75% of the polyphenols consumed in the country.
Mars Drinks says it sees huge global potential for single-serve hot drinks machines and consumables in the high-growth office environment, and predicts ‘tremendous growth’ in emerging markets.
Sale volumes of UTZ certified cocoa have grown exponentially in the past year driven by commitments by major players such as Mars, Hershey and Ferrero to source 100% sustainable cocoa.
Ingredient supplier Chr. Hansen says it has stepped up efforts to support food and drink manufacturers in making the switch to the 'next generation' of natural colours by expanding its range of colouring foodstuffs.
Launches from Hershey, Mondelez and Nestlé were among the top 100 bestselling new food and drink items in 2012 having filled consumer needs for convenience, indulgence and functionality, according to Information Resources (IRIs) ‘New Product Pacesetters’...
Mars-owned Wrigley is to launch an energy chewing gum with the caffeine equivalent of half a cup of coffee in each piece but one analyst says the product misses the key youth market and could prove a lawsuit hazard.
Barry Callebaut has developed a formula to reduce the bitterness of high cocoa chocolate using green coffee that doesn’t give a coffee taste and ups antioxidant content.
Dunkin' Donuts has announced that it has signed a franchise agreement to develop the brand in Vietnam. The move comes only shortly after coffee-and-baked-goods rival Starbucks revealed details of its own move into the South-east Asian country.
New research from Italian scientists suggests that consumers value coffee, liqueur wines and port as the most desirable pairings with chocolate, but that preferences depend on cocoa content.
Twice as much UTZ certified cocoa was sold to producers in 2011 compared to the previous year as demand for sustainable cocoa soared in Germany, according to the recently published UTZ Certified Annual Report 2011.
Consumers globally prefer natural over artificial colours, claims a survey of 5,000 respondents in 10 countries worldwide that Chr. Hansen commissioned from consumer research group Nielsen.
Recent years have seen a steady trickle of dried foods moving away from rigid boxes and glass to flexible pouches and bags, and, in a special edition, we look at why analysts predict this will be the core pack type for dry foods in the future.
While shoppers’ enthusiasm for low-fat, low-sugar or low-calorie claims (‘minus’ claims) or added functional ingredients claims (‘plus’ claims) has waned; their interest in natural claims has continued to grow, according to Mintel.
Barry Callebaut has extended its presence in the European market for vending machine beverage mixes to focus further on so-called gourmet chocolate and cappuccino products.
Chocolate makers seeking to leverage sales through health-positioned products could find a fresh direction with new research from the UK suggesting cocoa drinks rich in flavanols could help consumers do maths.
One of the key trends in product development for 2009 will be natural additives able to keep consumers active, leading to searches for alternatives to caffeine and sugar, according to market research.
Flavour firm Symrise has added new development labs and a sensory and consumer research centre to its site in Moscow, as it aims to increase understanding of Russian tastes.
New re-sealable packaging for beverages, designed as a
hybrid between a bottle, can and pouch, offers
processors both environmental and convenience benefits for their
products, according to its manufacturer.
A new closure, designed to store and dispense separated active
ingredients into liquid, could increase the shelf life of
products such as sports drinks and functional beverages.
A new infusion technique that allows one product to do the job of
both teabag and teaspoon has grabbed interest from major companies
and is looking to usurp the teabag's stranglehold on the hot
beverage market.
Coffee, a well-established source of antioxidants, may also be a
richer source of soluble dietary fibre than orange juice,
researchers in Spain have reported.
Scientists from Brazil and France have moved a step closer to
creating the perfect cup of coffee after identifying key genes that
can affect flavour in the beans.
Labs owned by German flavours firm Wild have been certified to
perform independent testing, offering its customers in the food and
drink industry an easier way to analyse new product concepts.
World coffee production is estimated to increase next year, after
improved weather and better yields contributed to a larger coffee
crop in a number of producing countries, according to the latest
report from the US Department of...
A new coffee drink that claims to help consumers lose weight by
reducing the amount of sugar the body absorbs from food will be
launched in the UK next year.
The creators of novel, sonic wave processing technology for the
food industry will look to build on a successful year by focusing
on new developments in the brewing sector.
A little-known bottled water from Scotland may help to stop cancer
cells spreading, a study has found, giving the drink a unique
potential in healthy beverage trends.
