‘Join our club’: Campden BRI seeks partners to tackle chocolate fat bloom and sugar reduction 25-Sep-2017 By Oliver Nieburg UK research firm Campden BRI is inviting companies to join research efforts focused on sugar and fat reduction and fat bloom in chocolate.
KitKat cocoa content upped 13% in sugar reduction push 28-Mar-2017 By Oliver Nieburg Nestlé UK & Ireland has upped the cocoa and milk content of KitKat in its bid to cut sugar by 10% across its confectionery range.
Barry Callebaut wins patent for reduced fat chocolate 24-Feb-2015 By Joyeeta Basu The Barry Callebaut Group has won a patent to make reduced fat chocolate to help consumers cut calories.
Taking the biscuit: Consumers more sensitive to sugar reductions than fat 03-Jun-2014 By Nicola Cottam Food manufacturers could reduce the fat content of biscuits by up to 50% without impacting overall product acceptability, according to new research.
‘Stealth reduction’ the best option for sugar in confectionery: Euromonitor 17-Feb-2014 By Oliver Nieburg Confectioners should keep quiet about sugar reduction or risk irritating consumers, according to analysts at Euromonitor International.
Kraft reaps rewards from sustainable processing strategy Kraft reaps rewards from sustainable processing strategy 14-Aug-2009 By Rory Harrington The need to maximise profit combined with a desire to help the environment have been major drivers in Kraft slashing water use in its food processing operations by more than 20 per cent in three years, the company said.