Falling dairy prices are a double-edged sword that benefits consumers and manufacturers, but pinches farmers’ margins and threatens additional challenges later in the year, cautioned Mike McCully, independent dairy consultant for The McCully Group, shared...
The US Food and Drug Administration (FDA) has announced draft labelling guidelines for plant-based alternatives to milk — such as soy or almond products — to clarify how they differ in nutrition from the traditional dairy drink.
Fresh milk and butter were key contributors from a list of dairy products that have pushed inflation in the food category, fuelling a higher overall CPI index than analysts had expected.
Marjolein Regelink, international regulatory advisor at food labelling compliance expert Ashbury Labelling, looks at the challenges of labeling snack products like vegan chocolate.
German supplier Herza Schokolade has developed two leaf-shaped yogurt chocolate inclusions, which it claims could prove popular in Western Europe where yogurt’s reputation is rising.
Ferrero has been accused of secretly changing the recipe of Nutella to replace expensive cocoa with cheaper milk powder, but it says it has merely "fine-tuned" the recipe.
Chocolate manufacturers will have to fall in line with the constraints of food safety and standards regulations after India’s health ministry placed all types of chocolate under the regulator’s purview.
Cosmo Films is exhibiting its BOPP Black Velvet Lamination film and speciality films for PSA (Pressure Sensitive Adhesive) labeling applications at Interpack.
Sugar and calorie reduction has taken its toll on the chocolate category, but focusing on quality ingredients can foster growth, suggests a Euromonitor analyst.
Herza has launched ‘Paleo cocoa’ shavings made from pure organic cocoa mass in response to an increasing demand for chocolate with a high cocoa content.
Eurolactis, a Swiss company that sells donkey milk, and Swiss master chocolatier Fornerod have teamed up to make the first non-bovine Swiss milk chocolate bar.
Calls for mandatory country of origin labelling (COOL) are growing louder in Europe and supporters say it will restore trust, provide transparency and help consumers support local producers if they wish. But one political scientist sees it as "a...
Two New Zealand companies - Lewis Road Creamery and chocolate producers Whittaker’s - have partnered to create what Lewis Road believes is the world’s first chocolate butter.
France’s food safety agency ANSES has published a snapshot of the diet of under-3s and the chemicals they are exposed to, calling for "particular vigilance" for nine dangerous substances.
Swiss-based donkey milk company Eurolactis is ramping up production, and is set to launch the first large-scale production of a chocolate bar made with donkey’s milk.
Low milk prices and a cold, wet spring across Europe have combined to push butter futures prices upwards, according to Greenfields Ingredients, the UK division of Greenfields Ireland.
Barry Callebaut wants to push the limits of chocolate and sees drinks as an exciting category where consumers will see a lot of innovation over the next few years.
Retailers are improving the quality of their own label white chocolate brands to keep pace with growing sales of premium dark chocolate, says Italian brand and contract manufacturer ICAM.
Goudsmit Magnetic Group, which works with Heinz, Nestlè and Barry Callebaut, has launched a EHEDG (European Hygienic Engineering & Design Group) approved magnet called Hydrohansu, which extracts tiny iron (Fe), AISI 304 and 316L particles in the...
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
Cadbury Dairy Milk remains the top selling UK chocolate confectionery brand in convenience stores, but sales have dipped as Mars brands Galaxy and Maltesers grow, according to IRI data.
Franklin Farms East (FFE) in New Jersey, US, which produces dry milk and non-dairy food products used in baked goods, ice creams and confectionery products has installed a Flexicon bulk bag discharger and bag dump station to bring its blending in-house.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
Japanese consumers are eating more dark chocolate at the expense of milk varieties as interest grows in cocoa polyphenols, says leading domestic chocolatier Meiji.
Lucy McGeorge is following in the footsteps of her grandfather, Ronald (Ronnie) McCrindle as an engineering apprentice in electrical, maintenance and repair at Nestlé, Girvan in Scotland, a chocolate crumb manufacturing facility which goes into brands...
A Swiss company has introduced lactose-free chocolate Chocozero, which it claims will help manufacturers offer a better tasting option for a rising global population of lactose intolerants.
Lindt & Sprüngli's US subsidiary Ghirardelli Chocolate has settled a class action lawsuit over allegations its Premium Baking Chips – Classic White misled consumers by claiming to contain white chocolate.
Chocolate and cocoa firm Barry Callebaut has identified the flavored milk market as one of the best opportunities for use of its cocoa flavanol EU health claim.
