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.
The UK Advertising Standards Agency (ASA) has dismissed complaints that a TV advert for Mondelēz International's Barny cake bar was an implied health claim and that it encouraged poor nutritional habits.
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.
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...
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.
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.
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...
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.
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.
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.
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.
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.
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.