Chocolate companies should rethink cocoa sustainability programs to reverse low adoption rates for training and technology, says The Scientific Committee of the International Symposium on Cocoa Research.
Creating less sugary food doesn’t have to be about swapping sugar for sweeteners. We take a look at some adventurous savoury launches in traditionally sweet categories, from vegetable-based breakfast cereals to cheesy chocolate and vinegar soft drinks....
Texture will be one of 2018's defining trends, especially textures from natural processing techniques such as fermentation and baking - and Europe is already leading the way for global launches, according to Mintel.
Nearly half of all consumers class low-sugar or sugar-free products as “extremely” or “very” important when deciding what to eat or drink with similar results for products free from genetically modified (GMO) ingredients.