Chocolate and confectionery ingredients

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.

Ferrero to reduce Nutella jar sizes in latest shrinkflation move

06-Jan-2021 By Oliver Morrison

Nutella-owner Ferrero has confirmed it is to reduce the size of Nutella jars in the UK and Belgium without altering the price.

Does cocoa make you smarter? The cognitive benefits of flavanols revealed

11-Dec-2020 By Katy Askew

Increased consumption of flavanols – molecules that are particularly abundant in cocoa beans – can increase your ‘mental agility’, fresh research suggests.

'Shea is a uniquely sustainable and healthy crop': Bunge Loders Croklaan on its latest cocoa butter equivalent

04-Dec-2020 By Oliver Morrison

BLC has launched a shea-based premium cocoa butter equivalent. It says the nutritionally balanced ingredient will support food manufacturers to meet consumer demand for health-conscious and sustainable options that don’t compromise on taste and quality.

Nestlé’s net zero roadmap: ‘We have no time to lose’

04-Dec-2020 By Katy Askew

Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.

Tate & Lyle’s Sweet Green Fields acquisition unlocks innovation leveraging 'deep technical stevia expertise'

01-Dec-2020 By Katy Askew

Tate & Lyle has taken full control of stevia supplier Sweet Green Fields (SGF). Abigail Storms, Global Sweeteners Lead, says the move will create ‘more opportunities to innovate with customers leveraging SGF’s deep technical stevia expertise’.

‘Mega trends’ in clean label revealed: ‘It’s what’s not on the label that’s important’

26-Nov-2020 By Flora Southey

For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.

Barry Callebaut wants to crack the plant-based market with global expansion of La Morella Nuts

19-Nov-2020 By Katy Askew

Barry Callebaut is planning a global push for its La Morella Nuts business as it works to tap into growing demand for plant-based products and consumer interest in health and sustainability.

Meet the ‘unbelievably creamy’ vegan chocolate brand paying cocoa farmers 60% more than Fairtrade

19-Nov-2020 By Flora Southey

UK start-up Fellow Creatures has developed a plant-based chocolate its founder says is a far cry from the ‘sickly sweet’ vegan offerings currently on-shelf.

From immunity and sustainability to plant-based and clean label: Top trends out in force at Fi Europe CONNECT 2020

18-Nov-2020 By Katy Askew

Fi Europe is a red-letter event for the European food sector. This year, COVID-19 means things will be a little different. But the need to share ideas and innovation – as well as networking and business opportunities – has ‘never been more important’.

How Tony’s Chocolonely plans to disrupt ‘the big seven’ in chocolate

29-Oct-2020 By Flora Southey

From humble beginnings as a PR stunt, to becoming the biggest chocolate brand in the Netherlands, Tony’s Chocolonely is moving closer to its goal of disrupting ‘the big seven’ in chocolate. FoodNavigator hears how.

Kaffe Bueno to scale upcycled coffee grounds business with seed boost

29-Oct-2020 By Flora Southey

The Danish biotech making upcycled flour from spent coffee grounds is preparing to scale up production having secured €1.1m in seed funding, co-founder and CCO Alejandro Franco tells FoodNavigator.

Valio researchers first to document importance of ash-protein ratio in reduced sugar chocolate

26-Oct-2020 By Jim Cornall

Researchers at Finnish dairy cooperative Valio said they have discovered '30% less sugar' chocolate made with milk-based protein is equal to regular chocolate in taste and texture.