A new study has indicated that including two-in-one chocolate bar packs do not foster more responsible snacking, and more regular size products and healthier snacks should be available.
As the competition authorities are stepping up scrutiny of the food sector, all companies should ensure they have compliance structures in place and do not view national activities in isolation, say lawyers at CMS Cameron McKenna
The worst of the global economic crisis on chocolate is over but global market volumes will remain flat throughout 2010, predicts Barry Callebaut – which itself is expecting to outperform the market.
British and Irish workers at Cadbury have announced a campaign to resist Kraft’s hostile ₤9.8bn ($16.3bn) takeover bid by appealing to shareholders and politicians to block the deal.
Confectionery makers can expect no let up in the current high liquorice prices due to the fact that pending EU regulation, setting limits for the first time on Ochratoxin A (OTA) levels in the ingredient, will impose further pressures, claims a leading...
Chocolate processors can boost their clean label and meet good for you indulgence trends with a new fresh fruit based ingredient range that is free from artificial additives, allergens and sugar and has a long shelf life, claims the Dutch supplier.
Opportunities for low-sugar formulations could potentially reside in France with a new study showing eight out of ten French people consume a reduced sugar product at least once a week.
Chocolate maker Barry Callebaut has reported increased profits and sales volumes for the full 2008/09 fiscal year, despite shrinking global chocolate consumption.
An initiative to improve the agricultural, environmental and social aspects of sourcing cocoa from West Africa achieved has achieved a milestone, as the first beans have arrived in Europe for processing.
The levels of antioxidant activity and flavan-3-ol levels in chocolate products are stable over a controlled shelf life of one year, according to a new study.
Barry Callebaut has signed an agreement to acquire Spain’s Chocovic, in a deal that will give the chocolate giant its first manufacturing plant in Spain.
Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
Nostalgic and ‘retro’ foods have helped drive continued sales value growth in the UK food and beverage market even as the country entered recession, according to a new report from Leatherhead Food Research.
Quality and supply problems stand in the way of buying palm oil entirely from certified sustainable sources, according to Nutella manufacturer Ferrero.
Borregaard is launching four new vanillin ingredients for use in chocolate, bakery, dairy, and sweets, which are said to be better tuned to the taste of the product.
As new study suggests that eating sweets every day in childhood could make adults more aggressive, the food industry warns against trivialising of complex social issues.
Naturex, the French-based botanicals giant that recently acquired the ingredients business of Spanish company, Natraceutical Group, will earn €185m in 2009 – up from its 2008 income of €93.2m, as it announced details of the deal.
Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
Vegetable milk made from a blend of peanuts and cowpea may offer an alternative to dairy for milk chocolate formulations, suggests a new study from Ghana.
German confectionery agents maker Kaul has been snapped up by private equity fund Riverside, which plans to speed international growth for its new ‘hidden champion’.
Cargill Cocoa and Chocolate is aiming to have 10,000 tonnes of UTZ-certified cocoa available for the market in 2010, as the first two Ivory Coast cooperatives achieve certification and others are expected to get there soon.
FoodNavigator’s Snack Size Science brings you the week's top science every two weeks. This week we look at the science behind chocolate cravings, and how to formulate a tasty, low-fat chocolate treat.
Barry Callebaut has confirmed it has ended negotiations with Spanish chocolate producer Natra over the integration of its European consumer chocolate business, citing differences over valuation.
A woman’s craving for chocolate as she approaches the menopause is not down to hormones, but more a reaction to the stress and discomfort of the menopause, suggests new research.
Nestle has opened a chocolate research centre in Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.
Supported by supplier migration, Eastern Europe has gained ground in the global chocolate market as health concerns eat into the Western European share, according to new research.
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Leatherhead Food International (LFI) is launching a new industry collaboration project to explore the replacement of fats with water-in-oil (W/O) emulsions.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Wild has launched a blend of plant extracts to help chocolate manufacturers create antioxidant rich products without needing to buy special quality cocoa beans.
Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
Producers in the world’s largest cocoa-producing country, Côte d’Ivoire, are taking part in the first independent audits in preparation for the UTZ Certified code of conduct; a programme that sets internationally recognised standards for responsible cocoa...
Delfi Cocoa, a division of Petra Foods, has started production at its new processing plant in Hamburg, Germany, as it positions to better serve its European customers.
Pecan Deluxe Candy has invested in new equipment for its plant in the UK that will enable it to make chocolate shapes like pigs and monkeys, and expand its fair-trade chocolate range.
Puratos’ CEO talks about consumers’ tastes for bread and patisserie – past and present – and how to ensure the skills needed to work with ingredients are available in every global market.
Broadening its portfolio of origin sources for cocoa formulations, private label player Natra will buy 50 tonnes of cocoa from Colombian co-operatives that have switched from cocaine to cocoa cultivation.
A confectionery association has joined forces with the World Cocoa Foundation (WCF) to improve the lot of cocoa growing communities in Côte d’Ivoire and Ghana and help ensure a sustainable supply.
Snacking on foods with a high glycaemic index like white bread and chocolate during the later stages of pregnancy may increase the likelihood of obesity in the offspring, says a new study.
Mars has pledged that its entire cocoa supply will be certified as sustainably produced by 2020, through a multi-year, multi-country deal forged with the Rainforest Alliance.
Clear signs that falling consumer demand for chocolate is starting to impact the supply chain with Mars' chocolate business in France announcing contracted production in Alsace.
Cadbury and Mars are attracting severe criticism from food campaigners, who say they have not fulfilled promises to remove certain artificial food colours from products by the end of 2008.
The political unrest in Madagascar, the world’s leading producer of vanilla, has highlighted the need for ingredients companies to diversify supply and eyes have turned to India as an alternative source.
As the prospect of a fat tax on unhealthy food is raised once more, the Food and Drink Federation (FDF) has spoken out on behalf of the industry against calls for a tax on chocolate.
Cadbury’s commitment to source cocoa for its popular Dairy Milk chocolate bars is a strong signal that responsible sourcing is moving out of a niche and into the mainstream, and will introduce more consumers to the principal.
Edible coatings and films firm Mantrose UK rolls out an anti-scuffing innovation that it claims protects against surface damage while maintaining the original appearance of the chocolate.
Barry Callebaut is a step closer to boasting about the antidepressant properties of cocoa on its product labels after a study funded by the company found that it could have a mood-lifting effect.
