From technological advances to health and sustainability IOI Loders Croklaan’s director of innovation, Renee Boerefijn, sees an exciting future for innovation in the food sector.
IOI Loders Croklaan says it has created a ‘breakthrough ingredient’ called Creamelt 600 LS, a non-hydrogenated low-saturated fat for confectionery fillings, which it will present at Fi Europe 2017.
Ferrero has won a court case against Belgian retailer Delhaize for claiming its palm oil-free, Nutella-style spread is healthier and better for the environment than a product with palm oil.
AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut.
Europe must accelerate efforts to introduce a “holistic nutrition policy”, complete with targets in relation to reformulation, marketing and labelling.
A free-to-attend ProSweets panel discussion featuring Mondelēz and Nestlé will assess how chocolate makers can develop and reformulate products to comply with self-imposed nutrition guidelines.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
Confectionery sales in the UK will grow by 8.6% by 2019, despite more than 60% of Brits raising fears about the high levels of sugar in sweets, according to a new report.
The British Medical Association (BMA) is pushing for a tax on sugary drinks rather than confectionery, but has urged voluntary added sugar reduction targets for confectioners and a crackdown on confectionery marketing to children.
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.
Many confectioners are sidestepping responsibilities on sustainable palm oil by only ensuring products meet ‘inadequate’ RSPO standards, according to Greenpeace.
New Jersey-based Candy Treasure has overcome a US ban on toy-filled chocolate eggs dating back to 1938 after its Choco Treasure surprise eggs were deemed safe for sale.
Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.
Consumer advocates Foodwatch say a chocolate product from Ferrero has the ‘most misleading advertising’ by any food manufacturer this year; the chocolate maker has rejected the claim.
Strong performance in emerging markets and a strategic focus on customer segmentation rather than individual products have driven Barry Callebaut to record half year profits.
Using new emulsifiers or combining high structurizing fats with low saturated fat oils can help overcome the technical challenges involved in saturated fat reduction, said Barry Callebaut as it launches an extended healthier product line.
Adding red palm olein to chocolate spread could boost its antioxidant power and nutrient availability, according to new research published in the journal Food Chemistry.
Groupe Casino’s plan to remove palm oil from its own brand food products for environmental and health reasons are misguided, according to a RSPO representative.
A new initiative is underway to develop to supply chain for oil from the African Allanblackia tree oil in food and personal care products by devising a verification scheme for sustainable and ethical trade.
The UK’s Food Standards Agency has unveiled its final recommendations to industry for cutting sugar and saturated fat in soft drinks, confectionery and bakery products, which includes trimming back portion sizes of some products.
Mars and Snickers bars in the UK will have at least a 15 per cent reduction in saturated fats from summer 2010 following a reformulation breakthrough, claims Mars UK.
Chocolate packaged with an oxygen absorber in a barrier packaging material will maintain its aroma, taste and nutritional quality substantially longer than other packaging methods, according to a new study.
A new range of filling and cream fats have a similar texture compared to traditional hard fats but with very low saturated fatty acids levels to appeal to the confectionery segment keen on improving its health profile, claims Fuji Oils Europe.
Despite challenging economic times, confectioners and biscuit makers must maintain investment in innovation to stay ahead of the competition, attendees will hear this week at the upcoming FDF confectionery conference.
Russian confectioner Landrin, best known for its chocolate eggs containing children’s toys, is attempting a move into the premium confectionery market for adults.
The UK Food and Drink Federation (FDF) is focusing on achieving
salt and sodium reduction and cutting saturated fats in the bakery
and snacks sector with the formation of a new group.
Designing foods with trans-fat alternatives must be a
'multidisciplinary' approach, say Danisco scientists in a review
that looks towards a trans-fat free future.
A new trans-free, non-hydrogenated bakery shortening claims to
allow manufacturers to reduce saturated fat by up to 30 percent,
while still offering the same functionality as traditional
shortenings.
While some food companies remain petrified that they will not be
ready for new trans fat and food allergen labeling requirements,
others have recognised the January 1 deadline as an opportunity,
writes Anthony Fletcher.
New evidence to suggest that a diet high in artery-clogging trans
fats could accelerate the development of cardiovascular disease
comes from a recent study in the US.
UK arm of Nestle will cut type of fat linked to heart disease. The
move reflects increasing pressure on food manufacturers to reduce
the levels of trans fatty acids (TFAs) and comes in the same week
that US government announces all...
