The Singapore distributor of the iconic Chinese brand White Rabbit’s ice cream is looking for partnerships to provide a marketing boost in South East Asia, while also aiming for expansion across the region, providing its quality control objectives can...
No longer a lumbering giant when it comes to R&D, Nestlé significantly increased its number of new product launches and number of patents in priority areas by simplifying its innovation process, fostering an entrepreneurial culture and collaborating...
Ingredients show Food Ingredients Europe (FiE), co-located with Hi Europe, returns to France this week and will be held for the first time at the sprawling Paris Expo Porte de Versailles – occupying four halls with more than 1,200 exhibitors, ranging...
A recent Wall Street Journal article highlighted potential issues with the formulation and usage of gummy supplements with little attention given to the benefits of these products, the Council for Responsible Nutrition says.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
SnackFutures – the innovation and venture hub of the Oreo maker – has opened applications for CoLab 2023, a start-up engagement programme created to unearth trailblazers that are ‘pushing the boundaries of what’s possible in making a snack delicious’.
As Americans continue to adjust to post-pandemic life and mounting economic uncertainty, consumer research from Mintel shows that many believe there is no going ‘back to normal’ and as such are changing the way they think about, budget and shop for, and...
A new report by EIT Food – one of eight communities to boost innovation and entrepreneurship across Europe – reveals only 47% of Europeans trust the food sector. French consumers lead the pack in scepticism.
Undeterred by the chaos of the pandemic, including supply chain challenges and retailers significantly scaling back selection and even pausing new product introductions, an elite, cross-functional team of innovators at Clif Bar & Co. secretly pushed...
A successful serial entrepreneur who runs a 3D-printed personalised supplements firm will join NutraIngredients' Sports and Active Nutrition Summit in October to discuss the huge opportunity that this new tech brings to the health and nutrition industry.
Nate Saal is founder of CocoTerra, an all-in-one tabletop chocolate making machine that can produce real chocolate in the home, from conching to cooling in two hours, with the help of digital recipes and a guidance app. With the company now taking pre-orders,...
Less than a year after taking the helm at Clif Bar & Co., new CEO Sally Grimes is spearheading the company’s first transformation in 30 years with an ambitious goal to double its business to $2 billion and double its positive impact on the world....
The sustainable plant-based edible oils and fats specialist will inaugurate its first Creative Studio in Istanbul in Q3, a dedicated workspace designed to accelerate customer innovation in the growing Middle East/North African markets, while adhering...
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.
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...
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.
The confectioner (and now snacking player) upped its full-year outlook by a half percent, with gains from ONE Brands’ bars and a strong start to seasonal sales in the third quarter.
The confectioner anchored its showcase at the National Association of Confectioners (NACS) show with Trolli Crunchy Crawlers, complemented by innovations for SweeTarts, Laffy Taffy, Now and Later, and Fun Dip.
The Swiss chocolate maker is banking on consumer interest in the health benefits of dark chocolate with the taste of creamy milk bars in three varieties, now available in the UK.
The all-in-one tabletop machine completes each step of the chocolate making process – from nib to conching to cooling – yielding a final product of real chocolate in about two hours, with the help of a digital recipe and guidance app.
The Central Arecanut and Cocoa Marketing and Processing Cooperative (Campco) has been developing a chocolate product made from vacuum-fried jackfruit bits.
Its indulgent On The Go products made with 100% real fruit, freeze dried fresh and immersed in premium chocolate ticks all the boxes for this year’s judges.
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.
The candy sold out in 10 days after its release last spring at the brand’s Chocolatory in Melbourne, and now fans can find it ‘for a limited time’ throughout the country.
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.
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 ‘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 snacking giant has finalized the reorganization of its corporate structure to prioritize regional leadership and now looks toward a holistic approach that supports smaller brands, rapid R&D and up-and-coming markets – and one that provides consumers...
ConfectioneryNews was invited to Barry Callebaut’s special Innovation Day at its Chocolate Academy in Weize, Belgium, where we spoke to Bas Smit, the company’s global VP marketing and the man responsible for Ruby chocolate’s launch.
KitKat Japan has launched more than 350 new KitKat flavours over the past 45 years, and Nestlé Japan, the manufacturer of KitKat in Japan, has pledged to maintain its innovation focus.
MacIntyre Chocolate Systems has launched a New Generation Refiner/Conche range for more flexible and enhanced control of the refining process, with an improved design and easier maintenance.
An MiR100 portable heavy goods robot by Kantum and a flying drone called Prodroneto, which will be launched in December, made their debut at this year’s Tokyo Pack 2018.
Premium chocolate brand TCHO has installed 10 flavor labs globally to let farmers taste chocolate made from their own cocoa beans so they can charge manufacturers a premium for their higher quality cocoa varietals.
There is a huge gap between start-ups that launch innovative products and traditional companies who don’t, irrespective of company scale, according to Practical Innovation.
The initiative has received over 400 start-up applications so far and launched 12 Projects to enable Nestlé to improve the environmental impact of its work by partnering with start-ups with ‘tech-for-good solutions’
Mondelēz International’s Milka Oreo and Storck’s Toffifay were among the winners of Kantar TNS’s 2018 Product of the Year Awards USA, based on a consumer survey of over 40,000 consumers.
Nestlé is currently auctioning off its US candy business mostly to private equity firms, and major confectioners, including Hershey, Mars, Mondelēz and Tootsie Roll, a source familiar with the matter says.
As gum manufacturers are battling the sluggish category growth by developing new and bold flavors, some makers have gone in the other direction: Innovating the texture, according to a recent blog post penned by Mintel’s director of insight on food and...
