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.
The Los Angeles chocolatier – in business since 1950 – celebrated National Chocolate Day on October 28 by expanding its capacity by 10 times that of its previous space in Brentwood.
Known throughout the industry as ‘The Sweet Consultant’, Andy Baxendale has 24 years’ experience in the confectionery business and a Master of Science (MSc) in Advanced Food Manufacture.
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 sour trend continues to rule new confectionery products, as SweeTARTS launches two styles of sour gummies and HI-CHEW dips into the sweet and sour combo concept.
The German gummy bear manufacturer showed off new sour treats at this year’s Sweets & Snacks Expo in Chicago, as it prepares to break ground on its first US manufacturing facility in 2020.
The ‘snack evolution’ will continue for the foreseeable future as half of consumers are snacking at least three times a day, according to IRI’s Sally Lyons Wyatt.
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.
IFF-LMR, a subsidiary of International Flavors & Fragrances (IFF), hopes to build food industry awareness of Peru Balsam as a “warm and sensual” source of “brown notes” having secured FairWild certification for the ingredient.
The UAE brand, which successfully debuted in 2008 and entered the global market in 2009, produces chocolate ‘of the very highest quality’ using camel milk as the core ingredient.
Leading global manufacturer of specialty and nutritional dairy ingredients, flavors and cheeses, launches WPI product for energy bars at Health Ingredients Europe.
Clean label can imply a base level of health for confectionery products, whose high-sugar and high-fat status can make consumption hard to justify, says a new report by Euromonitor.
Hershey is to launch peanut and pretzel flavored Hershey's Gold – the first permanent flavor variant for its namesake brand since Cookies ‘n Creme in 1995.
Italian confectioner Loacker plans to further expand in the US with new chocolate products in 2018, but the brand says its core ingredient – wafer – will never change.
Packaged Facts predicts major candy makers’ efforts to satisfy clean-snacking consumers will help the US confectionery market rebound after slightly sluggish sales in 2016.
Nestlé says the Walnut Whip with a walnut will remain on sale alongside its new vanilla, caramel and mint versions without a walnut in the UK and Ireland.
Ingredients group Givaudan aims to make its flavour technology more accessible to small- and medium-sized food and drink businesses in Western Europe through a strategic tie-up with distributor IMCD.
Luxury nougat startup Champion & Reeves has adopted the style of discontinued classic British brand Callard & Bowser and eyes domestic and export success after raising £156,540 ($204,000) via crowdfunding.
Sweetech, a new family of flavor enhancers from Bell Flavors and Fragrances, can help food and beverage manufacturers achieve significant (20-50%) reductions in sugar and retain a clean label, claims the Illinois-based company.
Industry used to shy away from scrutiny towards ingredients lists, but by choosing the right colour or flavour firms can add value to products and reassure consumers, according to colouring food supplier GNT and kids' food brand Appy Kids Co.
Floral flavours in food are on trend in Europe thanks to their perceived healthiness and sophistication. But which are the preferred categories, are extracts better than natural aromas and what should they be paired with? FoodNavigator talked flower power...
Canadian confectionery manufacturers are now able to use sodium hydrogen malate-added powder, developed by Corbion, to improve the sour flavor profile of their products, says the supplier.
Sweets and snacks companies are increasingly targeting consumers by branding their products “thin” to suggest convenience or health, or to tap the snacking chocolate trend.
Valrhona has introduced a higher than usual cocoa percentage milk chocolate couverture with Brazilian beans and has stepped up sourcing activities in Jamaica.
California-based confectionery company Project 7 has announced its sugar-free gourmet gum in birthday cake and coconut lime flavors became available in candy aisles in Walgreens across the US from April 1.
What are the flavours we’ll be craving in the coming years and which are the best categories to try them out in? FoodNavigator put the question to three leading flavour firms: Frutarom, International Flavors & Fragrances and Synergy.
Chocolate manufacturers can drive growth in the premium space with heat resistant chocolate nibbles and clean-label Belgian caramel chocolate without added flavors, claims supplier Barry Callebaut.
Boston-based McCrea’s Candies has begun selling its products on the West Coast for the first time after flagship brand Black Lava Sea Salt Caramel bagged the Good Foods Awards’ confectionery category this month.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
Manufacturers should be wary of using pictures to depict artificial flavourings, warn food lawyers as a German court ruling sets a new precedent for misleading marketing.
Just Born is hoping to capitalize on the rising Hispanic population in U.S. with spicy exotic flavors and says licensing deals with the Jurassic World and Minions movies will spur 2015 sales.
A poll* of more than 4,200 US consumers conducted in April 2015 by CivicScience shows Americans believe that ‘preservatives / chemicals’ are significantly more harmful to their heath than added sugar, saturated fat and sodium.
Jelly Belly Candy Company is launching a line of USDA certified-organic candies, including fruit flavored snacks, gourmet jelly beans and other confections, the firm’s CEO and president told FoodNavigator-USA exclusively.
Latest innovations in the global chocolate market include beer and yogurt flavoured products and non-traditional flavours and textures, according to a new report by Mintel.
Chemistry and art would be good subjects for aspiring confectioners to study – as well as developing a bit of business acumen - says the co-founder of Boston-based McCrea’s Candies.
Brooklyn start-up Raaka is carving out space in the crowded chocolate category by skipping the traditional step of roasting the cocoa bean to create “virgin chocolate” that highlights the “true flavors” of the beans, according to a company representative.
