Novel Base for Chocolate Fillings

Plant-based gelatins are increasingly used in reformulating confectionery as consumers demand naturality. At ProSweets 2020 in Cologne, Norevo discussed how gum acacia can provide solutions in this space.

James Cadbury, the Founder of the Love Cocoa brand, comes from a family with chocolate expertise. FoodIngredientsFirst speaks with Cadbury, at ISM 2020 in Cologne, about the importance of storytelling in building a brand and connecting with consumers. In addition, he discusses sugar reduction and new flavors... Read More

Calcium carbonate provides a wide range of applications in food and beverages. As a natural anti-caking agent in powders and a stabilizer in glazes, the calcium-rich claim for nutrition is “icing on the cake.” Stefan Lander, VP of Consumer Goods presents a few of Omya’s prototypes on display at Fi Europe... Read More

Consumers are increasingly seeking clean label products with recognizable ingredient lists. In response to this, Naturex (part of Givaudan) has been expanding its VegeBrite range of plant-based colors. Nathalie Pauleau discussed the Golden Yellow variety at Fi Europe 2019, held in Paris, France. She explains... Read More

Malt can address a variety of needs from clean label to flavor improvement, according to Jonathan Pritchard, Technical Sales Manager at Muntons Ingredients. At Fi Europe 2019, held in Paris, France, the UK-based company was showcasing its range of malt products, updated to appeal to plant-based and clean... Read More

Potato starches and proteins are a valuable clean label tool for addressing a variety of needs, according to Bart Pennings, Global Sales Manager at Avebe. The Netherlands-based company was presenting its range of texture solutions for plant-based applications at Fi Europe 2019, held in Paris, France.... Read More

Made by gentle water extraction, Naturex’s infusions preserve the botanical plant’s authentic taste and help companies add the trendy “Infusion” labeling to the front of the pack. The company launched the range at FiE 2019 in Paris and also developed concepts to demonstrate how they can be used in... Read More

Netherlands-based Meatless supplies fibers for the plant-based industry, as well as for fish and meat producers who want to create hybrid products with reduced meat content. CEO Jos Hugense predicted at FiE 2019 that while the vegan and vegetarian market is growing, it is still small. Regardless, much higher... Read More

French dairy ingredients supplier Epi Ingredients was presenting several innovative solutions at Fi Europe 2019, in Paris, France. “With fermented foods as one of 2019’s top trends, we focused our efforts on expanding our fermented ingredients offerings. However, we know that nutrition and healthy options... Read More

Capol provides glazings and coatings specifically made for the confectionery industry, as gelatin or pectin gummies without glazing have the tendency to stick or melt together. Christian Hauk, CEO at Capol, elaborates on the role of the clean label trend in the company’s overall strategy, and how it tailors... Read More

Treets The Peanut Company shows how “storytelling” can be used as a marketing tool to attract consumers, featuring a truck laden with peanut and chocolate snacks, minis, bites and spreads at ISM 2020. Mindful of consumers’ rising demands for ethical products, Treets products are made with Fairtrade chocolate... Read More

Family-owned, 113-year-old business Luker Chocolate owns its own chocolate production farms in Colombia. There, the chocolate supplier supports small farmers by teaching them how to grow, ferment and sell cocoa beans. Pedro Thomas, Business and Innovation Growth, explains more about the company’s... Read More

Manufacturer of “hazardously sour” candy, Candy Dynamics says kids are big into sour and fused flavors. With products branded as Toxic Waste and Smog Balls, President Laura King says that the foul-sounding names appeal to children who seek to be “edgy.” King also explains a key cultural difference in the... Read More

Appealing to the Centennial consumers, Barry Callebaut launched a 100 percent dairy-free chocolate coined “M_lk Chocolate” as part of its new “Plant Craft Indulgence” range. According to the chocolate giant, this satisfies the growing demand for plant-based indulgence, particularly among Gen-Z consumers and... Read More

DuPont was highlighting two enzyme solutions for dairy products at FiE 2019 in Paris, France. One of them facilitates sugar reduction – up to 35 percent – while generating prebiotic dietary fiber in situ through the natural conversion of lactose. Using Nurica, manufacturers can fine-tune the sugar, fiber and... Read More

In partnership with food transparency blockchain specialist Connecting Food, French dairy cooperative Ingredia unveiled “the first dairy ingredients to be certified, traced and audited in real-time,” exhibited at FiE in Paris. This is according to José Luis Pinedo Rivera of Ingredia, who highlighted that... Read More

The Hansen sweet potato is unique for its red shade and natural positioning. It can replace carmine and Red 40, which is difficult to obtain from a normal erythrosine, explains Pernille Borre Arskog, Senior Manager, Chr. Hansen, at FiE 2019 in Paris, France. The company touted how the colorant is suitable... Read More