On Trend Innovations in Chocolate

 09 Mar 2016

One of the trends that will continue unabated in 2016 is the premiumization of the chocolate experience: consumers crave for uncompromisingly indulgent, premium chocolate experiences, and expect food manufacturers and retailers to cater to this craving. In the knowledge that caramel is the second most popular flavor among consumers (after chocolate), Barry Callebaut developed a completely new premium Belgian chocolate: Caramel Doré. The Caramel Doré offers consumers a warm and creamy caramel touch to their premium chocolate experiences.
 

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17 Jan 2020 | BlueNalu

California-based BlueNalu specializes in lab-grown seafood and has recently announced its five-phase commercialization strategy. President and CEO Lou Cooperhouse spoke to FoodIngredientsFirst at Future Food-Tech London about how the so-called “cellular aquaculture” space can create a third leg to the global... Read More

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15 Jan 2020 | Bayer

Bayer is addressing how to provide enough food and access to healthcare for a growing and ageing population. At Future Food-Tech London, Monika Lessl notes that it is crucial to examine how this can be done in a sustainable way that is within the planetary boundaries. Efficiency is key to this, as are... Read More

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10 Jan 2020 | USA Poultry & Egg Export Council

Due to restrictive EU legislation the USA Poultry & Egg Export Council was aiming to network with companies based in Asia, Africa, the Middle East and Latin America at Anuga 2019. Greg D. Tyler discussed the potential for trading with the UK market following its departure from the single market, although... Read More

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08 Jan 2020 | St Michel

French bakery St Michel is targeting a new age range with its baked Doonut, as showcased at Anuga 2019. While the company traditionally appeals to consumers between the age of 40 and 50, the new launch appeals to families and to children. Clean label is also a crucial consideration, with consumers seeking... Read More

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06 Jan 2020 | Mission Foods

The rise of social media means the appearance of food is more important than ever. This is one of the reasons behind the launch of Mission Foods black tortilla chips. Javier Zúñiga talks about the "Instagrammable" appeal of the company's products during Anuga 2019.

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02 Jan 2020 | Lantmännen Unibake

The bakery sector is well positioned to benefit from the plant-based trend due to the inherently vegan nature of many breads. Chris Houston explains how Lantmännen Unibake’s range of products at Anuga 2019 also appeals to the broad spectrum of millennials, many whom are polarized to either seek healthier... Read More

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19 Dec 2019 | La Lorraine Bakery Group

Consumers are fed up with the standard baguette and are looking for foods with a backstory, Pieter Hullaert explains at Anuga 2019. Their search for a product with craftsmanship has led them toward artisanal products, which can be identified by their rustic and irregular appearance. Time is also a key... Read More

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16 Dec 2019 | Kookaloney

As travel becomes more accessible than ever, consumers have increasingly high expectations for the quality of international food at home. This led Alessandro Celano to found Kookaloney, a Middle Eastern-themed meal kit start-up, which was presenting at Anuga 2019. However, a primary difficulty was accessing... Read More

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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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