confectionery
06 Dec 2021
--- The latest “Forever Chocolate” progress report by Barry Callebaut shows the company is working toward its goal to produce completely sustainable chocolate by 2025. Reducing poverty in its cocoa farmer workforce...
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02 Dec 2021
--- Epi Ingredients is spotlighting its So Candy concept using yogurt powder for confectionery and sweet treats, exclusively at Fi Europe (FiE), in Frankfurt. Mathieu Lucot, marketing manager at Epi discusses the confectionery...
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02 Dec 2021
--- Organic ingredient producer Nexira is showcasing its new locust bean gum (LBG) premium texturizer – branded Naltive – at this year’s Fi Europe (FiE) trade show in Frankfurt, Germany.
01 Dec 2021
--- In keeping with the sugar reduction market shift from sugar sweeteners to more natural sugar replacements, food-tech start-up B.T. Sweet has unveiled Cambya, a plant-based “botanical sugar” substitute.
24 Nov 2021
--- Increasingly, global consumers are looking to reduce consumption of certain ingredients that they perceive to have adverse effects on their health or the planet’s health. In fact, the environmental impacts of food are...
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16 Nov 2021
--- Belgian-based Puratos has unveiled a remote customer support app, Digital AdvisAR, that connects bakers, patissiers and chocolatiers to industry specialists worldwide via augmented reality (AR) to assist in problem-solving.
11 Nov 2021
--- Dazzling bright white chocolate destined to be a big hit on Instagram is the new brainchild of Cargill, drawing inspiration from the adage that “you eat with your eyes”. The new “whiter than white”...
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10 Nov 2021
--- In its financial overview of fiscal year 2020/21 (ended August 31), Barry Callebaut Group has surpassed its pre-COVID-19 levels of 2018/19. With a 6.5% volume growth, the chocolate and cocoa giant business has evidently...
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09 Nov 2021
--- When scientists from the University of South Australia (UniSA) collated the findings of 20 studies published over the past decade, they observed discretionary foods such as confectionery, soft drinks, alcohol and processed...
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04 Nov 2021
--- Barry Callebaut has unveiled a 100% dairy-free and plant-based chocolate solution for the sweet snacking category, Dairy-Free Compounds. This new product innovation joins Barry Callebaut’s North American Plantcraft...
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03 Nov 2021
--- In Mondelēz International’s third-quarter earnings call to discuss its 2021 results, Dirk Van de Put, chairman and CEO, highlights bolstered performance due to increased travel and mobility across the globe. However,...
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03 Nov 2021
--- After years of being hailed “queen of flavors,” vanilla is still going strong as a classic and versatile ingredient in categories spanning confectionery, bakery, beverages, desserts, ice cream and more. The...
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02 Nov 2021
--- In solidarity with the COP26 summit in Glasgow, snacking giant Mondelēz International is planning net-zero greenhouse gas (GHG) emissions across its value chain by 2050. This move aligns its mitigation targets with that of...
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27 Oct 2021
--- Mondelēz International, olam food ingredients (ofi), Partnerships for Forests (P4F) and The Nature Conservancy (TNC) are scaling up efforts to eliminate deforestation and restore degraded land in Pará, Brazil, where...
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26 Oct 2021
--- Due to mounting consumer demand for full product disclosure, Kocoatrait, a bean-to-bar chocolate maker from India, now pledges price transparency across its luxury chocolate assortment.
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19 Oct 2021
--- Indulgence is continually top of mind for consumers who look toward confectionery and sweet bakery products for comfort. With the “guilt-free” indication trending in branding for some time now, solutions that...
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“Caramel receptor” discovery to further unlock molecular coding of food flavors, researchers suggest
18 Oct 2021
--- The olfactory receptor that contributes decisively to this sensory impression was recently uncovered by researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB), in...
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18 Oct 2021
--- Indian chocolate bar brand Kocoatrait is exceeding the requirements of the country’s mandated Extended Producer Responsibility (EPR) scheme by enabling consumers to return their fiber-based bar wrappers directly to the...
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15 Oct 2021
--- For more than a century, cacao products have been associated with indulgent chocolate products, but now Barry Callebaut is forging an entirely new category with Elix – which is positioned as the “first...
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08 Oct 2021
--- Chocolate and cocoa giant Barry Callebaut is launching a new factory in Serbia that will see an annual production capacity of 55,000 metric tons. The factory, which represents an investment of €55 million (US$63.5...
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