Chocolate and confectionery ingredients

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.

Hershey targets European expansion with Fulfil acquisition

20-Aug-2019 By Oliver Morrison

Hershey has acquired a 'significant' minority stake in Irish protein bar maker Fulfil, which may itself use the move to eye US growth.

Mondelēz ‘slightly decreases’ chocolate and biscuit sizes to tackle childhood obesity

05-Aug-2019 By Flora Southey

The confectionery giant says the move will bring all chocolate and biscuit products typically purchased for children to under 100 calories in the UK and Ireland.

Dark chocolate lowers risk of depression, study finds

05-Aug-2019 By Oliver Morrison

The study is the first to examine the association with depression according to the type of chocolate consumed.

‘Sales of aspartame should be suspended’: EFSA accused of bias in safety assessment

22-Jul-2019 By Katy Askew

EFSA’s decision-making process may have been biased by ‘conflicts of interest’ and the distribution and sale of aspartame in the EU should be suspended, says the author of a new research dossier calling the safety of the sweetener into question.

‘Start taking bold action’: Food companies urged to step-up deforestation efforts

17-Jul-2019 By Katy Askew

The food industry is largely failing to provide transparent information detailing the impact of their supply chains on deforestation, despite growing investor and consumer pressure, a new report finds.

Deep dive: Six mega-trends shaping innovation in flavours and colours

17-Jul-2019 By Katy Askew

Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends delivering disruptive innovation.

Health and indulgence driving snacking trend in France: Mintel

17-Jul-2019 By Flora Southey

As the snacking trend grows in France, market research firm Mintel looks at which claims – including gluten-free, high fibre, and high protein – are attracting shoppers in ‘the Hexagon’.

‘Unlocking the pulp potential’: Nestlé recipe replaces refined sugar with cocoa pulp

16-Jul-2019 By Katy Askew

Nestlé has unveiled a new chocolate recipe that replaces refined sugar with cocoa pulp as it begins to explore the possibilities of side-stream utilisation to reduce food waste.

Researchers call for rethink of WHO saturated fat draft guidelines

12-Jul-2019 By Flora Southey

The WHO’s draft guidelines on saturated fat have been challenged by a group of international researchers, who say different types of fatty acids, and the diversity of foods, should be taken into consideration.

GNT delivers ‘higher intensity’ blue with spirulina powder

12-Jul-2019 By Katy Askew

Colours supplier GNT has developed a range of blue powders derived from spirulina that, it says, deliver ‘significantly higher colour intensity’.

Cracking the egg-free market: Egg-secution key to boosting quality perception

10-Jul-2019 By Katy Askew

Demand for egg-free packaged foods is growing. But poor quality-perception and formulation challenges make the increasingly competitive sector a tough one to crack.

Sustainability

‘Global crisis in cocoa and coffee prices’ are a threat to decent incomes for farmers

08-Jul-2019 By Anthony Myers

Fairtrade’s recent conference aims for decent incomes and a sustainable future for the world’s small-scale farmers and workers.

Mondelēz taps calcium salt to enhance flavours in chocolate

05-Jul-2019 By Flora Southey

Confectionery giant Mondelēz has developed a method for enhancing flavours in sweet and savoury foods, including salty, spicy, sweet, bitter, and fruity flavours in chocolate.

Chef takes on ‘unsustainable’ milk chocolate sector with upcycled ingredients

02-Jul-2019 By Flora Southey

French start-up Linnolat is upcycling defatted nuts and seeds to make a vegan alternative to milk and white chocolate.