Captivating Cocoa: Navigating Reformulation Amid Rising Costs
Learn how to navigate formulation challenges across bakery, confectionery and dairy, using real-world applications and proven strategies to deliver resilient, cost-effective innovation.
Chocolate and confectionery ingredients
Unpacking the Impact: What State Color and Food Additive Bans Mean for Your Products
California’s adoption of AB 418 to prohibit Brominated Vegetable Oil, Potassium Bromate, Propylparaben and Red Dye 3 has led other U.S. states to follow with their own proposals for color and food additive bans. This growing patchwork of state and...
Consumer Attitudes on Ultra-Processed Foods Revealed
Ayana Bio conducted the Ultra-Processed Food (UPF) Pulse survey, offering insight into consumers’ willingness to consume UPFs, as well as the variables influencing their purchasing decisions of these foods
A guide to healthy indulgence: New tips for tailored sweet taste
Join Ingredion for a practical conversation on how food and beverage brands are letting consumers eat cake AND feel good about their indulgent choices too.
Natural Vanillin for Chocolate and Confectionery
With an expected value of over $128 billion in global retail sales by the end of 2023, the Chocolate & Confectionery market is vibrant and full of innovation. Consumers are also increasingly looking for a healthier, more sustainable chocolate...
Chocolate Academy by Barry Callebaut presents their first Chocolate confectionery report for 2023 and beyond
Consumers' attitudes to life are not static but constantly evolving. With increasing challenges like higher cost of living or worsening climate change intensifying anxiety levels among consumers, it has become necessary for professionals to understand...
Fonterra Keeps Your Ingredients Ahead of the Curve
With health and environmental concerns in mind, consumers’ commitment to purchasing organic products continues to grow. Whether your brand is starting to shift toward all-organic or you’ve been sourcing in the organic space for a while, Fonterra’s line...
Trending Flavors & Ingredients: Menu Innovation
While operators are streamlining menus amid labor and supply issues, innovative menus are critical for attracting consumers to restaurants. Creative ideas such as infusing emerging ingredients in small portions to keep costs down and focusing on...
ROHA launches NIVEOUS, a white food color alternative to Titanium Dioxide
ROHA adds the NIVEOUS range to its product portfolio –safe, natural & clean label white food color alternatives to Titanium Dioxide. NIVEOUS colors are innovative color solutions for panned candies, gummies and jellies, and beverages. Made from...
Enhancing Bakery’s Appeal
Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory and functional needs, with key limitations including off white appearance, waxiness, narrow working...
Taste modulation with organic acids in sugar confectionery
Candies are popular around the world and hugely diverse in shape, texture, colour and flavour. Basic formulations can be adjusted relatively easily to take account of specific preferences in different regions. Besides sugar, organic acids are one of...
Product Recovery (Pigging) for Food Manufacturers
Sanitary product recovery ("pigging") is in wide use by food manufacturers that pump liquids or wet products. It gives a high ROI and quick payback. Pigging is an incredibly effective way to increase your yields, cut flush waste, speed up...
Optimizing California Almonds for Plant-Forward Formulations
An estimated 22.8 million Americans now follow a “vegetarian-inclined diet” which means better-than-ever plant-based formulations are muscling their way into the mainstream.* As this trend elevates the influence of plant-forward eating and engages a...
Reaching the New Snack Consumer: Giving Snack Products Trend Appeal with Flavor, Nutrition, and Clean Labels
Today’s snack consumer isn’t satisfied with the standard flavors and ingredients of the past—the traditional granola bars and trail mixes. Instead, consumers now look for healthy, clean...
Time to replace carmine
Are you tired of the ever changing prices of carmine? Are you looking for a natural and stable t alternative to colour your confectionery?GNT’s EXBERRY® Colouring Foods fulfil all these needs....
How to gain consumers trust
Globalisation has also taken place in the food industry, food trends and new products are spreading. As a top manufacturer you want to fulfil the needs of consumers from different cultures and...