Chocolate and confectionery ingredients

Beyond sugar and salt reformulation: The case for ‘positive nutrition’ targets to help curb obesity

13-May-2020 By Flora Southey

Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.

NEWS IN BRIEF

Barry Callebaut distributes soap to Unilever’s cocoa farmer cooperatives

06-May-2020 By Flora Southey

Cocoa producer Barry Callebaut is delivering 10,000 pieces of soap to customer Unilever’s cocoa farmer cooperatives in Côte d’Ivoire.

Ingredion launches polyol sweetener to tap health-conscious trend

04-May-2020 By Oliver Morrison

Ingredion EMEA has launched its first polyol sweetener -- ERYSTA Erythritol – to enable manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.

Mars patents heat-resistant chocolate that maintains taste and shape in hot climates

30-Apr-2020 By Flora Southey

Mars, Inc. has developed a packaged heat-resistant chocolate it says maintains taste, mouthfeel, and shape during transportation and handling in hot climates.

How chocolate ‘fingerprints’ could help prove sustainability claims

27-Apr-2020 By Flora Southey

Scientists are analysing cocoa’s chemical ‘fingerprint’ to determine in which country it was produced. In the future, the technology could have the potential to confirm chocolate label claims, say researchers.

Making sweet food taste sweeter: Could coffee hold the key to sugar reformulation?

23-Apr-2020 By Flora Southey

Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?

Sustainability

Fairtrade Prices boost cocoa farmers’ income by $15m in fourth quarter

14-Apr-2020 By Anthony Myers

Fairtrade International has announced sales of Fairtrade certified cocoa from Côte d’Ivoire in the fourth quarter of 2019 increased farmers’ earnings by approximately $15.1m compared to non-Fairtrade cocoa.

McVitie’s hails sugar reformulation ‘breakthrough’

03-Apr-2020 By Oliver Morrison

McVitie’s is reducing sugar in nine of its best-selling UK biscuits by up to 10%, in what it calls a breakthrough in sugar reduction that doesn’t compromise taste.

Olam clashes with NGO over palm oil zero deforestation pledges: ‘We strongly refute the factually inaccurate and false allegations’

02-Apr-2020 By Flora Southey

Olam International has opposed the World Rainforest Movement’s claims the agri-food giant is taking advantage of ‘loopholes’ in its zero deforestation commitments in Gabon.

Sustainability

Mondelēz meets target to map 100% of its farms registered with Cocoa Life in Ghana, Côte d’Ivoire and Indonesia, new report claims

26-Mar-2020 By Anthony Myers

Company releases new Cocoa Life report on actions to scale up forest protection in cocoa growing areas, address climate change and reduce emissions.

From indirect supply to reforestation: The challenges and opportunities to halt cocoa deforestation

06-Mar-2020 By Katy Askew

Cocoa production continues to drive deforestation. While the chocolate industry has largely lined up behind zero deforestation commitments, the complexities of indirect supply chains remain a significant challenge.

Chocolate brands deny ‘marketing timidity’ of reduced sugar variants

21-Feb-2020 By Oliver Morrison

Mars, Mondelez and Nestlé have insisted they are committed to their sugar-reduced items following accusations they do not back healthier versions of products with the necessary marketing spend.

Was the failure of Nestlé’s Milkybar Wowsomes down to poor demand or poor marketing?

13-Feb-2020 By Oliver Morrison

Nestlé has pulled its reduced sugar Milkybar Wowsomes product after poor demand. But others believe big brands are scared to push their lower sugar products for fear of failure.

Healy leverages cocoa shells for natural sugar reduction

06-Feb-2020 By Katy Askew

Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.

How has global food supply changed in 50 years?

23-Jan-2020 By Flora Southey

Researchers have noted ‘clear shifts’ in global food supply since the 1960s, including a decline in the supply of animal sourced foods and sugar in high-income English-speaking countries.

‘Palatinose is perfect for video gamers’: Beneo discusses the potential mega-trends of 2020

15-Jan-2020 By Oliver Morrison

German-based ingredients provider Beneo says there's a growing desire for its low-glycaemic sweetener Palatinose among the video gaming community, who are keen to use the product’s slow energy release to stay focused.

‘With Pändy we can show the way’: Bayn CEO says Swedish confectionery acquisition will accelerate sugar reduction trend

14-Jan-2020 By Katy Askew

Swedish ingredients manufacturer Bayn Europe plans to leverage its strength in sugar reduction solutions to support synergistic growth following its acquisition of FMCG brand Pändy Foods. FoodNavigator speaks to Bayn CEO Patrik Edström about the company’s...

Mars develops novel confectionery: ‘Shelf-stable’ and ‘soft-textured’ mousse

13-Jan-2020 By Flora Southey

Confectionery giant Mars, Inc. has patented a shelf-stable mousse it says maintains a ‘light’ and ‘soft’ mouthfeel even when stored at an ambient temperature.

From ‘the nichest’ start-up to British cocoa grower: The ‘perpetual evolution’ of Hotel Chocolat

23-Dec-2019 By Flora Southey

From launching a niche start-up to purchasing a cocoa plantation in Saint Lucia, CEO Angus Thirlwell takes us through the ‘perpetual growing ambitions’ of Hotel Chocolat.

Nestlé’s ambition to eliminate child labour from cocoa: ‘It may take many years to get there’

13-Dec-2019 By Katy Askew

Reporting progress made to tackle child labour in its cocoa supply chain, Nestlé said it aims at eradicating the practice but added ‘going to 100% requires huge efforts’.

Nexira eyes carbon-neutral footprint for new Inavea brand

10-Dec-2019 By Flora Southey

French ingredients supplier Nexira is launching a new ingredients brand, Inavea, dedicated to organic ingredients with a strong sustainability message, managing director Mathieu Dondain tells FoodNavigator.

Mission-led chocolate: Reach hardest hit farmers with cocoa province claims

09-Dec-2019 By Flora Southey

Mission-led chocolate brands promoting a cocoa province can not only generate consumer engagement, but help deprived producing communities that need it most, according to a sustainability analyst.

Consumer trends to watch for in 2020

27-Nov-2019 By Oliver Morrison

Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.

‘Reducing sugar is a balancing act’: From natural sweeteners to fruity flavours

19-Nov-2019 By Katy Askew

As food makers look to develop better-for-you options that are lower in sugar they are seeking out innovative approaches to formulation.

‘We’ve learned a lot from the start-up world’: Unilever on how it has ‘re-framed’ innovation

08-Nov-2019 By Oliver Morrison

The consumer goods giant says it has embraced a start-up culture and values of purposefulness to unlock growth.

Cargill invests in reformulation solution: ‘There are benefits to our soluble fibres that go beyond what’s currently available’

25-Oct-2019 By Katy Askew

Cargill is investing €32m in Europe to add soluble fibers to its existing portfolio of starches, sweeteners and texturizers.

Olam Cocoa launches Cocoa Compass: ‘Let’s set ourselves long-term goals that are going to challenge us’

24-Oct-2019 By Katy Askew

Olam Cocoa has today (24 October) launched Cocoa Compass, a new sustainability initiative that establishes the company’s responsible sourcing goals to 2030. FoodNavigator caught up with CEO Gerry Manley to find out more.

‘Our colours are foods in their own right’: GNT showcases its ‘field to finished product’ supply chain

21-Oct-2019 By Oliver Morrison

The Netherlands and German-based colour supplier discusses why natural source, natural processing and natural application help to produce consumer trust.

Salon du Chocolat 2019

Salon du Chocolat hits 25 and claims it’s ‘as sexy as ever!’

15-Oct-2019 By Anthony Myers

‘Unmissable international platform for industry professionals and consumers’ returns to its spiritual home to celebrate chocolate and cocoa with a new identity, content and packed five-day program in Paris.

A1C Foods develops bread and chocolate for low carb market: ‘The intent is to make this diet sustainable’

30-Sep-2019 By Flora Southey

Israeli start-up A1C Foods has developed bread and chocolate products that are both low carbohydrate and low GI to make low carb-high fat diets easier to maintain.

Former Mondelēz, PepsiCo execs believe ethical kids chocolate brand has starry future

12-Sep-2019 By Kristine Sherred

PLAYin Choc’s educational, ethical chocolate – packed in a recyclable toy box – has entered more than 1,000 stores, garnered £250k ($309k) in funding, and now has two industry pros on its side.

Snack tax may be more effective than soda tax in obesity fight: BMJ study

09-Sep-2019 By Rachel Arthur

Taxing high sugar snacks – such as sweets, cakes and biscuits – may be more effective at reducing obesity than taxing sugary drinks, according to a new study published in the BMJ.

NPD trend tracker: From food-to-go falafels to centre-plate veggies

09-Sep-2019 By Katy Askew

This week's NPD round-up brings you information on the latest products to be hitting the shelves across Europe. Highlights include Iglo's efforts to deliver centre-plate vegetable options in Germany and Dina Foods' offering for the fast-paced...

Dr. Oetker slammed over E171: ‘Stop using titanium dioxide’

30-Aug-2019 By Katy Askew

A consumer watchdog has launched a campaign calling on Dr. Oetker to stop using the controversial ingredient titanium dioxide (E171) in its bakery ingredients and decorations in Germany.

‘Consumers are not satisfied with its taste’: FMCG Gurus research flags shortcomings of stevia

27-Aug-2019 By Katy Askew

Consumers are increasingly working to cut their sugar intake. But, according to a recent poll from consumer research and insight provider FMCG Gurus, shoppers are also unconvinced by one of the most common natural alternatives: stevia.

‘We want to be the number one snack bar brand in the UK’: Fulfil

23-Aug-2019 By Oliver Morrison

Fulfil CEO Brian O’Sullivan discusses the Irish snack bar’s heady rise.

Sugar levels in chocolate have soared 23% since 1992: study

21-Aug-2019 By Oliver Morrison

Reformulation efforts in sugar have been hampered by costs and consumer tastes, research suggests.

Hershey targets European expansion with Fulfil acquisition

20-Aug-2019 By Oliver Morrison

Hershey has acquired a 'significant' minority stake in Irish protein bar maker Fulfil, which may itself use the move to eye US growth.

Mondelēz ‘slightly decreases’ chocolate and biscuit sizes to tackle childhood obesity

05-Aug-2019 By Flora Southey

The confectionery giant says the move will bring all chocolate and biscuit products typically purchased for children to under 100 calories in the UK and Ireland.

Dark chocolate lowers risk of depression, study finds

05-Aug-2019 By Oliver Morrison

The study is the first to examine the association with depression according to the type of chocolate consumed.

‘Sales of aspartame should be suspended’: EFSA accused of bias in safety assessment

22-Jul-2019 By Katy Askew

EFSA’s decision-making process may have been biased by ‘conflicts of interest’ and the distribution and sale of aspartame in the EU should be suspended, says the author of a new research dossier calling the safety of the sweetener into question.

‘Start taking bold action’: Food companies urged to step-up deforestation efforts

17-Jul-2019 By Katy Askew

The food industry is largely failing to provide transparent information detailing the impact of their supply chains on deforestation, despite growing investor and consumer pressure, a new report finds.

Deep dive: Six mega-trends shaping innovation in flavours and colours

17-Jul-2019 By Katy Askew

Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends delivering disruptive innovation.

Health and indulgence driving snacking trend in France: Mintel

17-Jul-2019 By Flora Southey

As the snacking trend grows in France, market research firm Mintel looks at which claims – including gluten-free, high fibre, and high protein – are attracting shoppers in ‘the Hexagon’.

‘Unlocking the pulp potential’: Nestlé recipe replaces refined sugar with cocoa pulp

16-Jul-2019 By Katy Askew

Nestlé has unveiled a new chocolate recipe that replaces refined sugar with cocoa pulp as it begins to explore the possibilities of side-stream utilisation to reduce food waste.

Researchers call for rethink of WHO saturated fat draft guidelines

12-Jul-2019 By Flora Southey

The WHO’s draft guidelines on saturated fat have been challenged by a group of international researchers, who say different types of fatty acids, and the diversity of foods, should be taken into consideration.

GNT delivers ‘higher intensity’ blue with spirulina powder

12-Jul-2019 By Katy Askew

Colours supplier GNT has developed a range of blue powders derived from spirulina that, it says, deliver ‘significantly higher colour intensity’.

Cracking the egg-free market: Egg-secution key to boosting quality perception

10-Jul-2019 By Katy Askew

Demand for egg-free packaged foods is growing. But poor quality-perception and formulation challenges make the increasingly competitive sector a tough one to crack.

Sustainability

‘Global crisis in cocoa and coffee prices’ are a threat to decent incomes for farmers

08-Jul-2019 By Anthony Myers

Fairtrade’s recent conference aims for decent incomes and a sustainable future for the world’s small-scale farmers and workers.

Mondelēz taps calcium salt to enhance flavours in chocolate

05-Jul-2019 By Flora Southey

Confectionery giant Mondelēz has developed a method for enhancing flavours in sweet and savoury foods, including salty, spicy, sweet, bitter, and fruity flavours in chocolate.