16 Apr 2024 --- Companies are developing novel ways to mitigate the current challenges in the cocoa industry. Climate-induced drought, broader biodiversity issues and disease are ravaging cocoa crop yields in key growing regions... Read More

09 Apr 2024 --- Cargill partners with Voyage Foods to scale up alternatives to cocoa-based products to meet consumers’ indulgence needs. The commercial partnership will also provide food manufacturers with nut spreads... Read More

01 Apr 2024 --- At the International Food & Drink Event (IFE) Manufacturing event last week in London, several start-ups and innovators presented a range of sweet offerings. Premium offerings stood out, as well as local... Read More

01 Apr 2024 --- Stonefield Flavours, which formulates tech-driven taste solutions for the food industry, is embracing more localized flavor profiles as consumers are becoming more demanding. Natural flavors are making inroads in... Read More

19 Mar 2024 --- At the recently concluded Natural Products Expo West in California, US, Food Ingredients First spoke to Rachel Fish, business development manager at Luker Chocolate, about the... Read More

11 Apr 2024 --- Froot Pops is a UK-based start-up that is tapping into the healthy indulgence market. The company has two SKU’s which are currently available in 20 retailers in London. Ana Martins, founder and CEO of the brand, says they only uses British-grown raspberries and Fairtrade Belgian chocolate.

26 Mar 2024 --- Biospringer by Lesaffre developed prototypes that promote the company’s yeast ingredients, such as its Springer Signature CH101 in a vegan cheese cracker, showcasing how cheese flavors can be applied without using dairy. The second ingredient the company presented was its smoked yeast flavor Springer Signature SY101. When added to a chocolate bar, it elevates the cocoa notes with a subtle and smokey undertone, Daryl Smith, business manager, tells us. 

19 Mar 2024 --- Fatemeh Khadem, senior technical services manager at Cargill Cocoa & Chocolate, dives into the newly-launched cocoa powders that help customers reduce sugar and bitterness. Some also pair well with oat and almonds for alternative dairy chocolate beverages. 

13 Feb 2024 --- Awema presented its automated OS8 Smart Line for manufacturing chocolate pralines, balls, tablets and other forms, with capabilities to produce up to 50 kg per hour. With heated mass hoppers, two different masses can be processed into one end product. In addition to solid products, filled balls, eggs and other formats can be produced with up to 80% filling and 20% shell in just one operation.

31 Jan 2024 --- GNT was at the co-hosted ISM & ProSweets trade fairs in Cologne, Germany, showcasing its range of plant-based colors for confectionery and beyond. These were featured in brightly colored rolled ice cream with various toppings. Highlights included the newest Exberry shade Vivid Orange OS, launched end of last year. It is the first 100% oil-soluble natural coloring food made from paprika, which is ideal for chocolate or fat compounds.

08 Feb 2024 --- Join The World of Food Ingredients’ editor, Missy Green, for a recap of the confectionery edition, which delves into chocolate design and sweet treat offerings. We take a look at how high sugar and cocoa prices are impacting the sector and how plant-based brands are stepping up their game. We will also spotlight the sustainability of confectionery hydrocolloids—like pectin and gelatin—and see some of the latest launches in indulgent supplements and premium desserts.

29 Mar 2023 --- As consumers look to maximize the value of purchases, manufacturers must consider the motivations that will solidify chocolate products as a permissible indulgence. From new taste and texture experiences to personal wellbeing and planetary health, confectionery product development can answer consumer needs. In this presentation, Lu Ann Williams of Innova Market Insights and Chocolatier Angela Borah discuss how to redefine the value of confectionery products using almond ingredients in innovative and appealing ways. Chocolate category and consumer data, inspirational recipe concepts, and informed tips on ingredient selection and application illustrate a future for chocolate products as consumers continue to navigate lifestyles in flux.

31 Jan 2023 --- Plant-based remains one of the most exciting food & beverage trends, with confectionery standing out as a particularly fast growing category within this exciting arena. This insightful webinar offers a brief market overview of the “Plant Popularity” trend, and provide practical tips and tricks on how to position your plant-based chocolate products in 2023 and beyond. It features presentations from Cargill chocolate engineers, who introduce a range of highly innovative plant-based power ingredients that have been developed for sensorially outstanding vegan chocolates. In short, we show that by unlocking its full potential, plant-based chocolate is not just for Veganuary!

18 Oct 2022 --- Creating new plant-based recipes that will grow your business and appeal to modern consumers can be quite a challenge! Whether fully vegetarian or vegan, or just flexitarian, taste still rules for all consumers. In this webinar, Innova will present new insights for the plant-based beverages space and ofi will take you along on an exploration of innovation opportunities for indulgent plant-based milk alternatives, coffee drinks, and chocolate drinks. Discover the full nutritional and flavor potential of our ingredients portfolio - across nuts, cocoa, coffee and spices - to create your next indulgent, nutritious or hybrid success recipe!

17 Mar 2022 --- Indulgence is an essential element of confectionery products, but how can manufacturers also answer the call for "better for you" chocolate products without compromising on taste and texture? Chocolate category and consumer data from Innova Market Insights and the Almond Board of California indicate multiple ways "better for you" formulations are leading to compelling product claims. View examples of new product development and inspirational recipe concepts that demonstrate how to stay at the cutting edge of the confectionery category.