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.
By Mark Ringer, executive creative director at brand agency Anthem
Chocolate brands will gain no ground by mimicking the color of heritage brands such as Cadbury and must forge their own identities, writes Mark Ringer, executive creative director UK & Europe at Anthem.
German confectioner Halloren believes its best growth prospects lie in the fast growing markets in Thailand and Korea as well as North America amid intense competition in its home market.
Jelly Belly has added protein recovery malt balls to its Sports Beans range as the functional confectionery brand gains distribution in mainstream retail.
AarhusKarlshamn (AAK) claims its filling fat Chocofill NH 110 is lower in saturated fats than lauric fats and can save confectioners money by eliminating the tempering stage compared to polymorphic fats.
Forecast butter and milk powder shortages could limit the EU’s ability to keep up with domestic and global demand, according to chocolate and confectionery trade group CAOBISCO.
Nestlé has cut its sales growth expectations for the full year – but even the revised target will be a stretch, according to the company’s financial chief.
A great deal has changed in Japanese society since Nestlé opened the doors to its Far East division for the first time 100 years ago. And as the company moves into its second century, Japan now faces a raft of issue brought about by a chronically ageing...
A non-melt edible chocolate toy that can be used like playdough is braced for international markets after a successful spell in toy stores in the UK, according to distributors of the product.
Cargill plans to increase its cocoa processing capacity by 25% at its plant in Ilhéus, Brazil, to keep up with rising consumer demand for chocolate and cocoa products in the market.
Neogen Corporation has received a matrix extension to cover foods in the bakery, confectionery and dairy industry for one of its salmonella detection methods.
Lindt & Sprüngli's US subsidiary Ghirardelli Chocolate is facing a class action lawsuit over allegations that five of its products purported to contain white chocolate mislead consumers by containing none.
Researchers have developed a method to quickly determine cholesterol levels in chocolate and sandwich-type biscuits that was not previously possible, they claim.
UK chocolate brands have indulged in a British-homage in the run up to the Queen’s Diamond Jubilee on June 2 and consumer spending will be up, driving the usual post-Easter sales dip, an industry analyst said.
Utilising dairy ingredients already present in confectionery items can allow manufacturers to produce healthy products that meet consumer demands, according to a specialist at NIZO Food Research.
The Association of the Chocolate, Biscuit and Confectionery of Europe (Caobisco) has called for buffer stocks to be extended to cover the supply of commodities like wheat, skimmed milk powder and butter oil as part of the EU’s Common Agricultural Policy...
US firm Proliant Dairy claims to have developed a new dairy ingredient that can successfully replace expensive whey powder, lactose and skimmed milk powder in a variety of food systems.
Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
Asian-Pacific markets continued to provide solid growth opportunities for Kerry, notes the ingredients and flavours group as it released an interim management statement for the first nine months to 30 September 2011.
Against the backdrop of a difficult financial climate and more stringent health claims regulation, the dairy industry is taking a coordinated approach to nutrition and health research with the formation of a global research consortium.
Palsgaard has aquired the remaining 50 per cent share of Emulsion Holland and its South African subsidiary as it looks to leverage new technologies for chocolate emulsifiers in the future.
Protein producer Proliant claims its ingredient VersiLac helps manufacturers to remove added salt in some food applications and to cut them by up to 25 percent in others, according to research at the Wisconsin Center for Dairy Research.
‘I Can’t Believe it’s Not Butter!’ When it comes to transparency you can’t get much clearer than Unilever’s famous exclamation-turned-margarine-brand. But new labelling rules to prevent one food masquerading as another should distinguish between intent...
ADM Cocoa is launching a new chocolate ingredient in dispersible powder form, highlighting a pressing market need to overcome technical challenges of using melted chocolate in dairy products, beverages and confectionery.
Brazilian researchers claim a spectrometry based tecnique is a cost effective and simple way to determine levels of minerals such as sodium, potassium, calcium, magnesium, iron and zinc in chocolate.
A hike in demand for lactose free products prompted leading industrial chocolate supplier Barry Callebaut to reformulate a 100 per cent dairy free alternative to milk chocolate.
Vitiva is proposing a new application for its rosemary-derived antioxidant, to extend the shelf life of milk powder and other dairy products by as much as 50 per cent.
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
The confectionery division of the UK Food and Drink Federation (FDF) has backed the move by the European Commission to open tenders for the sale of intervention skimmed milk powder (SMP) as a way of bolstering raw material supply for the sector.
Arla Food Ingredients has opened a new application centre in Aarhus, Denmark, consolidating its R&D facilities as part of its plan to double milk protein sales by 2013.
Global drinks giant PepsiCo is one of a number of western companies whose imported food and beverage products have failed Chinese quality inspection tests, reports Shanghai Daily, one of the country’s two leading English language newspapers.
Cadbury is conducting a voluntary recall in Australia for one of its products in the Old Gold Dark Chocolate range due to the possible presence of milk protein, which is not labelled on the packaging.
Ben & Jerry’s campaign to ensure produce from clones is detectable in the food chain shows that bundling biotech in with conventional produce remains unacceptable – but lessons from GM do not seem to have been learned.
Chocolate milk has taken first place in a post-exercise energy recovery trial in competition alongside both a fluid- and carbohydrate-replacing beverage, according to new clinical research.
Consumer concerns about a synthetic growth hormone used in milk production have prompted two leading food producers in the United States – General Mills and Dannon – to reformulate their dairy product lines. It is a decision that will have immediate implications...
A new European review of the safety of proteins used in milk and dairy product formulation has found no link between their consumption and an increased risk to health, which could bring an end to an historic dispute.
Protein manufacturer Proliant continues to push ahead with its re-entry into the dairy sector through the global launch of a new ingredient it says can provide added value in food formulation, whilst cutting costs compared to other dairy solids.
Dietary fibres may control crystallisation and recrystallisation in ice creams, and offer new formulation possibilities for formulators, according to new research from Greece.
Cadbury has announced that it will add warnings to its Dairy Milk chocolate wrappers – to inform milk-allergic potential customers that it contains milk.
National Brands Inc. has issued a nationwide recall of Topaz Wafer Rolls in the US after the Food and Drug Administration (FDA) said its tests showed that the product contained melamine.
