Chocolate and confectionery ingredients

Consumer trends to watch for in 2020

27-Nov-2019 By Oliver Morrison

Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.

‘Reducing sugar is a balancing act’: From natural sweeteners to fruity flavours

19-Nov-2019 By Katy Askew

As food makers look to develop better-for-you options that are lower in sugar they are seeking out innovative approaches to formulation.

‘We’ve learned a lot from the start-up world’: Unilever on how it has ‘re-framed’ innovation

08-Nov-2019 By Oliver Morrison

The consumer goods giant says it has embraced a start-up culture and values of purposefulness to unlock growth.

Cargill invests in reformulation solution: ‘There are benefits to our soluble fibres that go beyond what’s currently available’

25-Oct-2019 By Katy Askew

Cargill is investing €32m in Europe to add soluble fibers to its existing portfolio of starches, sweeteners and texturizers.

Olam Cocoa launches Cocoa Compass: ‘Let’s set ourselves long-term goals that are going to challenge us’

24-Oct-2019 By Katy Askew

Olam Cocoa has today (24 October) launched Cocoa Compass, a new sustainability initiative that establishes the company’s responsible sourcing goals to 2030. FoodNavigator caught up with CEO Gerry Manley to find out more.

‘Our colours are foods in their own right’: GNT showcases its ‘field to finished product’ supply chain

21-Oct-2019 By Oliver Morrison

The Netherlands and German-based colour supplier discusses why natural source, natural processing and natural application help to produce consumer trust.

Salon du Chocolat 2019

Salon du Chocolat hits 25 and claims it’s ‘as sexy as ever!’

15-Oct-2019 By Anthony Myers

‘Unmissable international platform for industry professionals and consumers’ returns to its spiritual home to celebrate chocolate and cocoa with a new identity, content and packed five-day program in Paris.

A1C Foods develops bread and chocolate for low carb market: ‘The intent is to make this diet sustainable’

30-Sep-2019 By Flora Southey

Israeli start-up A1C Foods has developed bread and chocolate products that are both low carbohydrate and low GI to make low carb-high fat diets easier to maintain.

Former Mondelēz, PepsiCo execs believe ethical kids chocolate brand has starry future

12-Sep-2019 By Kristine Sherred

PLAYin Choc’s educational, ethical chocolate – packed in a recyclable toy box – has entered more than 1,000 stores, garnered £250k ($309k) in funding, and now has two industry pros on its side.

Snack tax may be more effective than soda tax in obesity fight: BMJ study

09-Sep-2019 By Rachel Arthur

Taxing high sugar snacks – such as sweets, cakes and biscuits – may be more effective at reducing obesity than taxing sugary drinks, according to a new study published in the BMJ.

NPD trend tracker: From food-to-go falafels to centre-plate veggies

09-Sep-2019 By Katy Askew

This week's NPD round-up brings you information on the latest products to be hitting the shelves across Europe. Highlights include Iglo's efforts to deliver centre-plate vegetable options in Germany and Dina Foods' offering for the fast-paced...

Dr. Oetker slammed over E171: ‘Stop using titanium dioxide’

30-Aug-2019 By Katy Askew

A consumer watchdog has launched a campaign calling on Dr. Oetker to stop using the controversial ingredient titanium dioxide (E171) in its bakery ingredients and decorations in Germany.

‘Consumers are not satisfied with its taste’: FMCG Gurus research flags shortcomings of stevia

27-Aug-2019 By Katy Askew

Consumers are increasingly working to cut their sugar intake. But, according to a recent poll from consumer research and insight provider FMCG Gurus, shoppers are also unconvinced by one of the most common natural alternatives: stevia.

‘We want to be the number one snack bar brand in the UK’: Fulfil

23-Aug-2019 By Oliver Morrison

Fulfil CEO Brian O’Sullivan discusses the Irish snack bar’s heady rise.

Sugar levels in chocolate have soared 23% since 1992: study

21-Aug-2019 By Oliver Morrison

Reformulation efforts in sugar have been hampered by costs and consumer tastes, research suggests.