Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....
Regular chocolate consumption may lower Coronary Artery Disease (CAD) risk, according to a study, which identifies cocoa content and flavonoid amounts in chocolate types as possible reasons for this link.
To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.
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.
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.
Spanish confectionery company Chocolates Lacasa S.A. is the subject of a petition pushing for the ‘immediate removal’ of all products marketed under its Conguitos branding.
Mars, Inc. has developed a packaged heat-resistant chocolate it says maintains taste, mouthfeel, and shape during transportation and handling in hot climates.
Scientists are analysing cocoa’s chemical ‘fingerprint’ to determine in which country it was produced. In the future, the technology could have the potential to confirm chocolate label claims, say researchers.
Mars, Mondelez and Nestlé have insisted they are committed to their sugar-reduced items following accusations they do not back healthier versions of products with the necessary marketing spend.
Nestlé has pulled its reduced sugar Milkybar Wowsomes product after poor demand. But others believe big brands are scared to push their lower sugar products for fear of failure.
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
Mission-led chocolate brands promoting a cocoa province can not only generate consumer engagement, but help deprived producing communities that need it most, according to a sustainability analyst.
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.
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.
The cocoa and spice supplier unveiled sustainability goals in 2017 with a 2020 goal of nurturing a ‘fully traceable’ cocoa supply chain. We discussed progress with Olam's North American innovation lead, when we caught up with him at IFT.
The World Cocoa Farmers Organization (WCFO) is asking Ghana and Côte d’Ivoire to reconsider setting a minimum cocoa price, while the International Cocoa Organization (ICCO) is suprised the price was not higher.
The latest new product developments in Europe cover Kettle Chips' fruit and vegetable-based crisps with gourmet seasoning, tea-inspired chocolate bars, organic Laughing Cow Cheese, and a new Fanta flavour in France that was chosen by teenagers for...
Single origin chocolate is attracting strong sales and high product satisfaction among consumers. For ingredient suppliers, this presents an opportunity to give back to the rural communities growing the commodity. FoodNavigator caught up with an analyst,...
San Francisco-based Guittard Chocolate Company has invested in farmer training to preserve chocolate flavours from cocoa growing regions and advance its sustainability mission, director of marketing Amy Guittard told FoodNavigator.
Nestlé launches its first ever Milkybar milk and white chocolate offering, cricket-based crackers hit UK shelves, and Red Date superfruits get a dark chocolate makeover. FoodNavigator brings you the latest new product development trends in Europe.
Start-up brand GATO & Co, which makes indulgent desserts, has been praised for its great taste while keeping the sugar content down. (They rely on the natural sweetness of high-quality ingredients, which means their puddings are 40%-50% lower in sugar...
The Travelling Frenchman is scaling up production and distribution of its single-origin chocolate with two launches in time for Christmas from the Democratic Republic of Congo, and Venezuela.
A staggering 38% of global cocoa is lost each year to disease or pests - and this figure looks set to rise - yet research is scant compared to rice, corn or wheat. Why is this and what is being done to reduce it?
Nestlé UK will introduce a range of ‘more premium’ KitKat Senses chocolate in three flavors: hazelnut, double chocolate and salted caramel, later this month.
Inaction is not an option for confectionery brands if they want to survive in an age of increased regulation on sugared products, writes Neil Davidson, managing director of brand agency HeyHuman.
The Bühler Group announced a boost in order uptake for 2017, revealing a 10% increase to €2.4bn and a 9% turnover increase of €2.3bn culminating in the acquisition of the Austrian Haas Group.
Barry Callebaut has reported sales volume growth above the global chocolate market in the first three months of fiscal 2017/18, but lower cocoa prices saw its revenues slightly decline.
Barry Callebaut has made available a range of low-sugar chocolate designed to promote an improved nutritional profile to confectionery that doesn’t compromise on taste.
Swedish supplier Bayn Europe claims oat oil is an alternative, clean label emulsifier providing better yield stress in sugar-reduced chocolate than polyglycerol polyricinoleate (PGPR) and soy lecithin.
Social enterprise Divine Chocolate is pushing NPD innovation to capitalize on the growing higher cocoa trend evident in the popularity of its 85% chocolate bar.
Traceability from farm to first purchase, common definitions of protected areas and paying farmers a living income are three ways stakeholders say can help end cocoa-driven deforestation in West Africa, which is threatening endangered species.
Researchers say commercial prospects for extra virgin olive oil enriched dark chocolate are strong after finding potential cardiovascular health benefits.
Servings of confectionery, fruit juice and biscuits are getting smaller without getting any cheaper, the UK government confirm as findings appear to strengthen what many consumers have long suspected.
Mars Chocolate has launched goodnessKNOWS bars in the UK, hitting the nerve of time that could disrupt the UK’s Top 10 snack bar brands, says Euromonitor.
Barry Callebaut has grown revenues by +2.9% for the nine-months of fiscal 2016/17 driven by supply deals with Mondelēz and Indonesian biscuit maker GarudaFood.
Cocoa beans from many plantations in Peru contain cadmium levels far higher than the EU’s incoming thresholds for chocolate and cocoa products, finds research backed by the USDA.
