Cocoa flavanols in dark chocolate may keep you calmer and content but no link has been established with enhanced cognitive performance, according to a study funded by Barry Callebaut.
While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to one leading supplier.
Cocoa processing is increasingly moving to origin countries, particularly those in regions where chocolate consumption is rising such as Brazil and Indonesia, according to ADM Cocoa’s head of innovation.
Founded in the same year that Edison created the first functioning light bulb, Thompson Brands is one of America’s oldest chocolate companies. But it hasn’t stayed in business this long by resting on its laurels, CEO Gene Dunkin tells Elaine Watson.
Not-for-profit organization Fair World Project has criticized changes to Fair Trade USA's labeling policy, which allows chocolate to carry the seal when it contains a high percentage of other ingredients like sugar that are not fairly traded.
If Hershey arrived in China later than some rivals, it has more than made up for lost time since, delegates at the Food Technology & Innovation Forum in Chicago learned this week.
The US’s largest natural foods retail cooperative PCC Natural Markets claims it has become the first grocer in the nation to sell chocolate made only from ethically sourced cocoa.
The well-established heart health ingredients will remain kings of the castle for the foreseeable future, but there are some pretenders to the crown emerging, according to formulation experts at Fortitech.
Improving circulation is a hot new trend in heart health, while cardio-healthy foods and drinks for children represent an "explosive untapped functional foods opportunity", according to Elizabeth A. Sloan, PhD and Catherine Adams Hutt, PhD, RD at Sloan Trends in this guest article for FoodNavigator-USA.
Hershey has called attacks on its text messaging tips for farmers program CocoaLink “disingenuous” after a group of NGOs questioned the effectiveness of the project.
The industry has pledged $10m in new funds since 2010 to eliminate the worst forms of child labor, but a newly released report says the job is far from over.
A high-dose satiety gum containing a potato extract and African mango has launched in the US that takes four pieces to achieve clinically-backed results.
The move online is not moving as quickly for grocery e-tailing as for other industries, but products likes snacks and sweets are a key opportunity sector for attracting first time shoppers.
GMO Inside, a national coalition of companies and organizations, has marshaled a public Valentine’s Day campaign to pressure Hershey and Mars to drop GMO ingredients or to label them in their chocolate candies.
The chocolate industry is behind in tackling some cocoa supply issues and must work more closely to avert shortages, according to Mars’ head of sustainability.
Ingredient wholesaler Multiple Organics has announced an expansion into its first company-owned warehouse and headquarters facility in Hercules, CA, not far from its previous home base in San Rafael. But the expansion was made possible by paying attention to supply chain matters far from home, by having boots on the ground in fields around the world, a company official said.
Good Cacao CEO talks to ConfectioneryNews.com about boosting the appeal of healthy chocolate, the functional ingredients to look out for in 2013 and challenges in formulation.
Recent research shows that the color of beverage containers influences consumer enjoyment, with results indicating that orange and dark-cream colored cups enhanced the flavor, sweetness and aroma of hot chocolate.
Rev7 makers Revolymer has decided to stop selling branded gum in the US to avoid conflicting with its efforts to license the degradable gum base used in the product to other firms.
Introducing a new flavor can be one way to reinvigorate a brand or to extend a line, but consumers will always return to their core flavor preferences, says an expert.