Launching a ruby chocolate line

 04 Feb 2019

At ISM 2019, Heilemann was among a wide range of brands presenting ruby chocolate products to market. This new type of chocolate is made using the ruby bean. A unique processing method by Barry Callebaut unlocks the flavor and color tone that are naturally present in the bean. The taste experience is described as an intense sensorial delight – a tension between berry-fruitiness and luscious smoothness. Andreas Steffen, Managing Director of Viba Sweets, which manufactures the Heilemann brand, discusses the launch of their line and the challenges involved n working with ruby chocolate.

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12 Dec 2019 | Cargill

Cargill’s prototypes were available for tasting at its “Food Market” during FiE in Paris last week. The company speaks with FoodIngredientsFirst about diverse application possibilities as well as clean label, sugar reduction and sustainability trends.

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12 Dec 2019 | Wacker

Veganism is on the rise globally, but is particularly pronounced in industrialized nations, according to Wacker’s Verena Klaus. At Fi Europe, Wacker presented some of its plant-based solutions that work synergistically to emulate the complex function of an egg. Also in the vegan space, Wacker’s alpha-dextrin... Read More

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12 Dec 2019 | Bösch Boden Spies

Bösch Boden Spies employed a “crowd testing” method to examine ingredient performance, during Anuga 2019. Kay Schumacher, Team Lead Product Application & Development, speaks to FoodIngredientsFirst about two new fruit elements that the company presented at the show to monitor reactions, while also... Read More

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10 Dec 2019 | Chr. Hansen

Chr. Hansen highlighted its new Sweety Y-1 culture at FiE 2019. The culture reduces the amount of added sugar in yogurt and keeps the sweetness, but does so only using culture. The patented bacteria work by converting the naturally occurring sugars in milk, using more of the lactose and leaving glucose. This... Read More

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09 Dec 2019 | FrieslandCampina Ingredients

Clear Recovery Protein Water is what FrieslandCampina Ingredients describes as the next evolution in protein water. What makes them stand apart from the rest? Marketing Manager, Ramon Mommersteeg discusses why protein has gone transparent and the future he sees for it in nutrition.

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09 Dec 2019 | ADM Wild

What kind of flavors in chocolate are consumers seeking around the world? Bastian Hörmann, Senior Project Manager Food, WFSI, ADM Nutrition, shares the global trends ADM has seen exemplified in four chocolate pralines. Acquisitions in vanilla and citrus oils has further boosted ADM’s portfolio in... Read More

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09 Dec 2019 | Lestello

Lestello specializes in gluten-free snack cakes, which are marketed as high in fiber and protein. The brand’s range includes cakes made with rice, corn, buckwheat, lentil and chickpeas. Responding to the consumer demand for indulgent, guilt-free snacking, the company has launched chocolate-covered chickpea... Read More

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05 Dec 2019 | Hanf Farm

Hanf Farm represents the first step in the organic hemp supply chain. The company’s crop is used in a broad range of products, including chocolate, protein powder and food grade oils. Rafael Dulon, CEO of Hanf Farm, speaks to FoodIngredientsFirst about the heightening demand for organic hemp produce and... Read More

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02 Dec 2019 | Agrana

Agrana was highlighting its plant-based options at the show and how its technologies, such as High Pressure Processing (HPP), are able to mask the off-notes of plant-proteins and offer a nutritional benefit. The request for plant-based products are increasing, Michael Wieland says, and companies are seeking... Read More

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28 Nov 2019 | Followfood

Everyone wants to know where the food they are consuming comes from, says Stefanie Ruhe of Followfood at Anuga 2019 in Cologne, Germany. This is why the Germany-based company prints a unique code on its products that enables consumers to track the origin – even down to the name of the boat that caught it in... Read More

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25 Nov 2019 | de Graaf Bakeries

While the plant-based market is growing, it is still very small. This is according to Jacques van Diermen at Anuga 2019, who explains how the street-food trend is now well-known throughout Europe. However, there are some regional challenges for the Netherlands-based company, which has found that its... Read More

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22 Nov 2019 | Danish Agriculture & Food Council

Anders Nicolajsen, Market Consultant of the Danish Agriculture and Food Council, outlines buoyancy for the organic market in Denmark, particularly in the foodservice space. “The demand in this segment is rising around 15 percent every year. Consumers now consider it a given, that when they walk into the... Read More

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21 Nov 2019 | Austria Juice

What goes into a beverage for holistic health? Austria Juice's Innovation & Market Intelligence Manager, Gerd Diefenthäler speaks about some of the latest flavor combinations he sees as the consumer strives for wellness in beverages. Reduced-sugar and reduced-alcohol drinks provide plenty of possibilities... Read More

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20 Nov 2019 | Valrhona

An R&D focus on natural ingredients is crucial at a time when consumers are increasingly seeking clean label and vegan products. This is according to Gaelle Chabaud, who was presenting Valhrona’s line of fruit and nut couverture, dubbed “Inspiration.” The most recent flavor is yuzu, which has become a... Read More

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05 Nov 2019 | Eat Grub

A key challenge for insect companies is convincing manufacturers to work with bugs due to concerns around hygiene and other challenges related to creating an entirely new production line. This is according to Neil Whippey, who was presenting Eat Grub’s new line of whole crickets at Anuga 2019. He explained... Read More

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31 Oct 2019 | Argenti Lemon

Argentinian lemon grower and processor Argenti Lemon cultivates 4,000 hectares of lemons, 300 hectares of which are organic. As the market for organic produce in South America is relatively small in comparison to other markets, regional organic producers look to Europe and the US for export opportunities,... Read More

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28 Oct 2019 | Givaudan

Plant-based meat alternatives represent one of the most potent dietary shifts today and flavor giant Givaudan is underscoring the potential of plant-based proteins as it seeks to “redefine the meat category.” Speaking to FoodIngredientsFirst, Flavio Garofalo, Global Category Director for Savoury Flavours at... Read More

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