Chocolate and confectionery ingredients

A new kind of ‘free from’ category: From cocoa-free chocolate to bean-free coffee

15-Aug-2023 By Flora Southey

Start-ups are rethinking how conventional products – such as coffee and chocolate – are made in an effort to reduce environmental and human rights violations in global supply chains. Join pioneers in the cocoa-free chocolate and bean-free coffee sector...

Nestlé’s Income Accelerator Program in Côte d'Ivoire aims to enhance productivity in cocoa farming

26-Jul-2023 By Augustus Bambridge-Sutton

Nestlé has published a progress report on its Income Accelerator Program, which aims to support cocoa farmers in Côte d'Ivoire and incentivise them into greater productivity.

NPD Trend Tracker: From Arabic honey to watermelon kombucha

24-Jul-2023 By Augustus Bambridge-Sutton

This week, we have a range of products aiming for sustainable packaging: from wine and spirits, to coffee, to ketchup. We also have kombucha made from watermelons grown in Italy, honey from the UAE, and bread from Danish bakery Ole and Steen.

High-intensity sweetener uncovered in truffles ‘potentially game-changing’ for sugar reduction

17-Jul-2023 By Flora Southey

MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.

Scientists stress ‘uncertainties’ in links between ultra-processed food and health problems

12-Jul-2023 By Flora Southey

In the UK, government scientists have pointed to ‘uncertainties’ surrounding the quality of evidence linking consumption of ultra-processed foods with adverse health outcomes.

‘How sweet is sweet?’ AI-powered algorithm digitises taste for food and beverage makers

11-Jul-2023 By Flora Southey

Israeli start-up MAMAY Technologies has developed an AI-powered algorithm capable of determining the ‘objective’ sweetness of a food or beverage product.

How the cooperative model can ‘empower the people behind our favourite foods’

03-Jul-2023 By Oliver Morrison

Why cooperatives are key to unleashing African food sector potential, says ingredients supplier ofi.

NPD Trend Tracker: From chocolate covered bananas to worker's tea

03-Jul-2023 By Augustus Bambridge-Sutton

Our latest NPD Trend Tracker looks at a range of new fruit juices, healthy snacks and interesting beverages. From historic tea and ocean conservation-supporting wine to vegan protein powder and paper-packaged straws, scroll through the gallery for more....

From hazelnut traceability to renewable energy: Ferrero makes ‘strong progress’ towards sustainability goals

23-Jun-2023 By Flora Southey

In a period remembered for its supply chain challenges, energy cost surges, and raw material price hikes, Ferrero says it made ‘strong’ sustainability progress during the 2021/2022 financial year and is ‘on track’ to meet key targets.

'The ultimate goal is to foster innovation and accelerate the go-to-market of new products': Inside Roquette's new food innovation centre

13-Jun-2023 By Augustus Bambridge-Sutton

French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...

Ex-UK food tsar pleads for industry ingenuity to fix ‘malfunctioning’ system

26-May-2023 By Oliver Morrison

Henry Dimbleby is bleak in his stinging assessment of the food system’s current ills, namely diet-related disease and environmental destruction, which are damaging both our dietary and planet’s health. But we can look to the past for solutions, he says,...

Upcycled fermented seaweed and rapeseed meal combined to develop new alternative protein

23-May-2023 By Augustus Bambridge-Sutton

In the food industry’s search for alternative protein sources, upcycled ingredients are becoming more useful and more popular. But it is often with difficulty that they are developed – upcycling products into edible and palatable foods often requires...

Brand unveils first children’s biscuit designed to meet the criteria in allergy free school policies

22-May-2023 By Oliver Morrison

With experts in the dark as to why numbers of childhood allergies are increasing, safe food options are critical, says Kirsty Dingwall, founder of Angelic Free From – a UK brand that has launched what it claims is the first dedicated kids' top 14-allergen-free...

'The acceptability of insects is influenced by their visibility': Consumer perceptions of edible insects explored

22-May-2023 By Augustus Bambridge-Sutton

Edible insects have many benefits. They are a good source of alternative protein, a rival to plant-based meat; they are often considered more sustainable than conventional meat; some insects are even higher in protein than beef. However, many consumers...

NPD Trend Tracker: From vegan pepperoni pizza to wellness coffee

15-May-2023 By Augustus Bambridge-Sutton

From hot-chocolate beads to oven-ready Italian food, from sugar-free plant-based milk to premium tiramisu, our latest NPD covers some of the most interesting products of the past week.

DSM and Firmenich complete merger to become ‘trailblazer’ in nutrients, flavours, and fragrances

09-May-2023 By Flora Southey

One year after DSM and Firmenich announced plans to combine their food, beverage, and taste businesses, the merger is complete. The new company, dsm-firmenich, launches today.

Addressing sugar addiction - What the industry can do

14-Apr-2023 By Augustus Bambridge-Sutton

The overconsumption of sugar can lead to many health conditions, such as diabetes and cardiovascular disease, as well as mental health conditions such as depression. Some experts have suggested that it could be an addiction, similar to alcohol or cocaine....

‘New sustainable frontiers’: CSM ramps up fats & oils development with microorganisms and plants

11-Apr-2023 By Flora Southey

CSM Ingredients wants to uncover ‘sustainable frontiers’ in fats and oils – including plant-based oil replacements made from microorganisms – with the inauguration of a new Innovation Center in Delmenhorst, Germany.

NPD Trend Tracker: From chocolate peanut butter to coronation party food

11-Apr-2023 By Augustus Bambridge-Sutton

What new food and beverages are hitting the shelves? This week, we have squeezy chocolate peanut butter, low-carb chutney, takeaway pastries, and coronation-themed party food.

Source: ra2studio/Getty Images

3D-printed chocolate and cream cheese reveals links between taste and texture

27-Mar-2023 By Augustus Bambridge-Sutton

Using 3D-printed food, researchers have found it's possible to change the way we taste by the way food is structured. 3D-printing a structure of chocolate and cream cheese, they found that the order the two foods were printed in, which determined...

Food researchers employ botanical extract to unveil ‘super muffin’ with benefits

07-Mar-2023 By Oliver Morrison

Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.

Erythritol and health risk: how much weight is behind the claims?

06-Mar-2023 By Oliver Morrison

Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...

Cocoa-free chocolate alternative targets retail with new funding

28-Feb-2023 By Flora Southey

Having secured $5.6m in investment, cocoa-free chocolate alternative brand WNWN is preparing to enter the UK and EU retail markets.

Protecting against a ‘dystopian’ future: ‘Coffee, bananas, and chocolate could soon be much harder to buy’

28-Feb-2023 By Flora Southey

Climate change, coupled with ‘deeply unfair trade’, means that some consumer staples could soon be missing from supermarket aisles, predicts the Fairtrade Foundation. What challenges and opportunities exist in encouraging industry to support ethical trade?

The rise and rise of healthy indulgence: ‘In tough times, food offers opportunity for delicious escapism’

15-Feb-2023 By Flora Southey

Macro trends, including the COVID-19 pandemic and the cost-of-living crisis, are driving uptake of products claiming to be both healthy and indulgent, according to ingredients suppliers.

UK innovation agency report sets out future of reformulation recommendations

24-Jan-2023 By Oliver Morrison

Removing around 216 calories from the daily intake of people who are overweight or obese would set England on a path to halve obesity by 2030, according to research published by the innovation charity Nesta. The analysis found that it is possible to achieve...

The secret to making healthier chocolate: Lubrication

13-Jan-2023 By Oliver Morrison

UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.

Mondelēz International offloads gum business as it doubles down on core snacking categories

20-Dec-2022 By Oliver Morrison

The move advances its strategy to accelerate growth and focus portfolio on attractive chocolate, biscuits and baked snacks categories.

Plant-based ‘honey without bees’ prepares to create a buzz in Europe

02-Dec-2022 By Flora Southey

US-based MeliBio is partnering with organic food producer Narayan Foods to bring its plant-based bee-free honey product to Europe under the Better Foodie brand.

Research gives colour on what makes adults fussy eaters

25-Nov-2022 By Oliver Morrison

A study examining the characteristics of picky eaters has found the colour of food containers has an influence on taste.

Unilever hopes to launch ‘cow-free’ ice cream but asks: ‘how do we position it to mainstream consumers'?

23-Nov-2022 By Oliver Morrison

Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...

Start-up cuts 70% sugar with sweetener-free substitute: ‘It’s a plug-and-play solution’

09-Nov-2022 By Flora Southey

Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.

Valio leverages AI and dairy proteins for 30% sugar reduction in milk chocolate: ‘The taste remains the same’

07-Nov-2022 By Katy Askew

Dairy company Valio is using the power of artificial intelligence to design a milk chocolate that it describes as ‘future proof’.

Barry Callebaut unwraps ‘second generation’ of chocolate: ‘It gives a cocoa bite, instead of a sweet bite’

03-Nov-2022 By Flora Southey

The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.

‘An extremely challenging development’: How Nestlé swapped out Quality Street’s cellophane and foil for recyclable packaging

05-Oct-2022 By Flora Southey

Eliminating non-recyclable packaging from Nestlé’s Quality Street wrappers was no easy feat, suggests Bruce Funnell, Packaging Lead at Nestlé’s Confectionery Product Technology Centre.

Will novel rare sugar allulose resonate with European consumers?

31-Aug-2022 By Katy Askew

Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?

Cocoa-free chocolate developed from oleaginous yeast and fermented oats: ‘There is no chance consumers could taste the difference’

22-Aug-2022 By Flora Southey

Brother-sister duo Dr Maximilian and Dr Sara Marquart are working to ease the pressure on cocoa supply chains with an alternative developed via traditional and precision fermentation techniques. FoodNavigator catches up with one half of the ‘chocolate...

Titanium dioxide substitute inspired by ‘brilliantly white’ beetle: ‘The pigment is 100% cellulose, nothing else’

22-Jul-2022 By Flora Southey

Cambridge University spin-out Impossible Materials has developed a cellulose-based, white pigment to replace titanium dioxide in food applications. FoodNavigator catches up with CEO Lukas Schertel to find out how.

Clean label claims boost sales, but what categories benefit most?

20-Jul-2022 By Katy Askew

The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...

Consumer appetite for unhealthy food remains strong, poll reveals: ‘This demonstrates the need for brands to innovate’

24-Jun-2022 By Oliver Morrison

Nine in 10 UK shoppers would still buy sweets or chocolate if they weren’t on offer, yet most consumers think that less fat, sugar and salt in supermarket foods is a good idea.

Givaudan helps Sweet Victory block sugar cravings in kids with ‘tutti-frutti’ gum

23-Jun-2022 By Flora Southey

The Swiss flavours and fragrances company has leveraged its flavour-masking expertise to address the bitterness of Sweet Victory’s botanical-infused chewing gum for kids.

Hershey replaces milk solids with roasted grain flour for improved dairy-free chocolate

07-Jun-2022 By Flora Southey

The Hershey Company has filed a patent application covering the substitution of dairy solids with roasted grain flour, which it says yields ‘improved organoleptic and rheological properties’ over known dairy-free chocolates.

R&D

Cargill opens House of Chocolate at its Mouscron site

31-May-2022 By Anthony Myers

Cargill has unveiled its new 6,200-square-metre House of Chocolate at its Mouscron site in Belgium, which will include a state-of-the-art chocolate experience centre, a unique pilot plant with sensory expertise, and creative workspace for the company’s...

UK HFSS restrictions delay met with relief and dismay

19-May-2022 By Oliver Morrison

In a move which has satisfied trade bodies but disheartened health campaigners and some challenger brands, the UK government has announced a one-year delay to the proposed ban on buy-one-get-one-free deals for foods high in fat, salt or sugar.

How is Mars promoting living incomes for cocoa smallholders?

16-May-2022 By Katy Askew

Mars Inc hopes to make a positive contribution to the livelihoods of smallholder cocoa farmers. The chocolate giant is trialling two new programmes that aim to address some of the structural issues that stand in the way of living incomes in cocoa. FoodNavigator...

How to bring smallholders on the journey to zero-deforestation food systems

12-May-2022 By Katy Askew

To combat deforestation, interventions must support both development and inclusion. Smallholders need to be brought on the journey towards zero deforestation. A new research collaboration aims to assess what programmes see most success on these dual deliverables.

West Africa

Fresh investments in Koa allow it to scale-up sustainable cocoa drive in Ghana

12-May-2022 By Anthony Myers

Swiss-Ghanaian start-up Koa has secured two major investments to scale up its impact in the cocoa sector by successfully completing its Series A round raising a total of $4.7 million in equity – and a $3.5 million investment from climate adaptation and...

Cacao-free ‘alt choc’ mimics the real thing, with 80% fewer CO2 emissions

11-May-2022 By Flora Southey

UK start-up WNWN Food Labs is launching what it claims to be the ‘world’s first’ cacao-free chocolate. Made from two ‘hero ingredients’ – barley and carob – we ask co-founders Arhum Pak and Dr Johnny Drain what makes their product better than the real...

Research takes aim at social media influencers peddling unhealthy products

09-May-2022 By Oliver Morrison

Most food and drink content posted by German influencers on TikTok, Instagram, and YouTube is so unhealthy it fails World Health Organisation (WHO) advertising standards for children, claims research from the Medical University of Vienna.

Mars exec talks innovation: 'We're at a fascinating moment, where we will be creating the next relevant portfolio for consumers'

05-May-2022 By Mary Ellen Shoup

As a 100+-year-old company of some of the most well-known CPG brands, Mars Inc. sees innovation as the driving force behind the company's next chapter of growth and the key to maintaining consumer relevancy.