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Substituting cocoa: Compound Foods circumvents price hikes as consumers embrace “reimagined” ingredients
Phytolon and Ginkgo Bioworks triple natural color output efficiency amid crackdown on synthetic dyes
April in review: US food dye ban, curbing cocoa-linked deforestation and responding to Trump’s tariffs
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Substituting cocoa: Compound Foods circumvents price hikes as consumers embrace “reimagined” ingredients
Phytolon and Ginkgo Bioworks triple natural color output efficiency amid crackdown on synthetic dyes
April in review: US food dye ban, curbing cocoa-linked deforestation and responding to Trump’s tariffs
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Substituting cocoa: Compound Foods circumvents price hikes as consumers embrace “reimagined” ingredients
Phytolon and Ginkgo Bioworks triple natural color output efficiency amid crackdown on synthetic dyes
April in review: US food dye ban, curbing cocoa-linked deforestation and responding to Trump’s tariffs
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Substituting cocoa: Compound Foods circumvents price hikes as consumers embrace “reimagined” ingredients
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April in review: US food dye ban, curbing cocoa-linked deforestation and responding to Trump’s tariffs
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Substituting cocoa: Compound Foods circumvents price hikes as consumers embrace “reimagined” ingredients
Phytolon and Ginkgo Bioworks triple natural color output efficiency amid crackdown on synthetic dyes
April in review: US food dye ban, curbing cocoa-linked deforestation and responding to Trump’s tariffs
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Substituting cocoa: Compound Foods circumvents price hikes as consumers embrace “reimagined” ingredients
Phytolon and Ginkgo Bioworks triple natural color output efficiency amid crackdown on synthetic dyes
April in review: US food dye ban, curbing cocoa-linked deforestation and responding to Trump’s tariffs

The Editor Presents:...

The Editor Presents: The Confectionery Edition

06 Feb 2025 | The World of Food Ingredients

Join The World of Food Ingredients’ deputy editor, Elizabeth Green, for a rundown of the sweetest edition of the year, bringing you key insights into trends shaping the confectionery and chocolate categories. This issue takes a deep dive into indulgent dessert trends and explores how “wildly inventive” flavors are inspiring NPD. Suppliers share their thoughts on the key themes bringing decadence and delight to consumers, with sustainability claims being top of the agenda. Other highlights include the highs and lows of growing vanilla, while modern farming technologies are being slated to secure specialty foods such as cocoa and coffee.

Speakers

Elizabeth Green

Deputy Editor

Elizabeth Green

Deputy Editor

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