Chocolate and confectionery ingredients

The brittle truth about vegan Easter eggs

31-Mar-2021 By Oliver Morrison

Vegan alternatives pass the flavour test (up to a point) but are prone to shattering, according to market research.

Snack sector looks to lentils, beans and insects as ‘health by stealth’ hits limit

25-Mar-2021 By Oliver Morrison

As the snack sector reaches its technological limits in cutting salt and fat from products, European manufacturers are accelerating reformulating efforts using lentils, beans, other vegetables -- and even insects -- as a way of meeting consumer demand...

Protein bar appeal explodes: Mondelēz buys sports nutrition brand Grenade

23-Mar-2021 By Nikki Hancocks

US-based global snacking heavyweight Mondelēz International taps into the mass appeal of protein bars as it acquires a significant majority interest in the UK's leading protein bar brand Grenade.

End the cage age: Unilever and Nestlé petition to phase out caged hens in Europe

17-Mar-2021 By Flora Southey

Nestlé, Unilever and Mondelēz International are among the food majors calling for an EU-wide ‘phase out’ of caged hens in farming.

Health campaigners call for ‘honest’ labelling on so-called healthy snacks

10-Mar-2021 By Oliver Morrison

Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.

Not all processed foods should be demonised, say nutritionists

22-Feb-2021 By Oliver Morrison

What do canned baked beans, low fat fruit yogurt, ice cream, pre-packaged sliced bread, ready-made pasta sauces, and breakfast cereals with added sugar all have in common?

Closing the loop in chocolate: Barry Callebaut collaborates on ‘ground-breaking’ process to turn hazelnut shells into vanillin

19-Feb-2021 By Katy Askew

Barry Callebaut has joined forces with Swiss chemistry start-up Bloom Biorenewables to investigate upcycling chocolate side streams. The first result: vanillin produced from hazelnut shells.

The future of ‘clean label’? Radically transparent and naturally healthy

17-Feb-2021 By Katy Askew

‘Clean label’ is an industry term that speaks to consumer demand for recognisable ‘pantry cupboard’ ingredients. But, without a clear definition, the meaning of clean label is evolving. What other mega-trends will shape the future of clean label innovation?

Tony’s Chocolonely axed from Slave Free Chocolate list, defends ties with Barry Callebaut

16-Feb-2021 By Flora Southey

The chocolate disruptor brand has been removed from a list of ethical chocolate companies due to ties with ‘Big Cocoa’. Tony’s Chocolonely tells FoodNavigator it deliberately works with Barry Callebaut to show full traceability is possible at scale.

Food trends of the future where innovation opportunities are rife

04-Feb-2021 By Oliver Morrison

To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.

Ben & Jerry’s pioneers living income for cocoa farmers: ‘The challenges we face as a planet come back to economic justice’

27-Jan-2021 By Katy Askew

Ben & Jerry’s has ramped up its living income approach for Cote D’Ivoire cocoa farmers in partnership with Fairtrade. Global Values Led Sourcing Manager Cheryl Pinto tells FoodNavigator that addressing poverty is key to tackling supply chain issues,...

Tony’s launches ‘iconic’ look-alikes in ethical cocoa campaign: ‘Your favourite chocolate can be made better’

26-Jan-2021 By Flora Southey

The challenger brand says it has struggled to roll out its limited-edition bars in the UK, claiming chocolate manufacturers pressured Sainsbury’s to delist the look-alikes.

Olam Cocoa launches Twenty Degrees to deliver ‘artisanal cocoa with a unique flavour and story’

20-Jan-2021 By Katy Askew

Olam Cocoa is launching a new premium cocoa business, Twenty Degrees. By giving remote cocoa producers market access the company will be able to offer ‘artisanal products with a unique flavour and story’, business head Leopold Palmer told FoodNavigator.

Sustainability

Tony’s Chocolonely opens its supply chain platform to other chocolate makers

11-Jan-2021 By Anthony Myers

Dutch ethical brand Tony’s Chocolonely is inviting international chocolate makers to join its transparent supply chain platform in order to create a more sustainable cocoa industry.

‘The failed experiment of self-regulation’: UK urged to adopt robust approach to HFSS foods

07-Jan-2021 By Flora Southey

As the UK plans to dismantle Public Health England – in a move health expert Dr Anthony Laverty describes as ‘retrograde’ – the Government is being called on to take ‘bolder action’ to combat obesity.