A flurry of activity has followed the FDA no objection letters for the stevia-derived sweetener, Reb A, to be used in food and beverages as two companies announce self-affirmed GRAS.
The FDA has given the long-awaited green light for Reb A, the sweetener made from the stevia leaf, to be used in food and beverages - opening the flood gates for new product launches.
The Obama effect and concerns about food safety could help boost US brands overseas which appear to be falling out of favor, according to a new report from Euromonitor International.
Food manufacturers are confusing consumers by overdoing the number of claims they make on products and need to go back to a simpler style of labeling, according to a new report.
Mars is to launch a new front-of-pack labeling system on all of its chocolate, other confectionery and foods amid fresh calls in the US for a labeling overhaul.
A new forum has been set up to help food, beverage and consumer products companies adapt to market changes and share ideas to ensure continued financial success amid economic challenges.
Agricultural giant Cargill has announced a 55 percent increase in profit over the last year, despite operating in what it describes as “the most volatile agricultural and energy markets in decades”.
Consumers are frowning on moves by food manufacturers to reduce the size of products as a way of tackling shrinking budgets in the current economic climate, according to research by The Nielsen Company.
Cargill says it will create innovative new dairy and confectionery products and help bring them to a growing market in Asia with the opening of its new application centre.
Self regulation to ensure that products marketed towards children meet nutritional standards is working, according to The Council of Better Business Bureaus, which has just signed Nestlé up to the scheme.
Nutrition-based standards are needed for marketing food to children, which continues to be a billion dollar business despite progress in curbing the practice, says a new report.
Gummy bear candies, not traditionally seen as a first line of defence in battling tooth decay, may play some role in providing oral health care to children when containing some sugar alcohols, according to a new clinical trial in the US.
Food makers have faced a doubling of raw material and packaging
costs in five years, but a recent report reveals the manufacturers
are facing the challenge head on, with underlying business
remaining resilient.
Strategies for confectionery makers to absorb rocketing price rises
are essential as cocoa prices crash through the $3000 barrier, with
demand outstripping supplies and pulling the stocks-to-grindings
ratio to a 22-year low.
Weight-conscious consumers often opt for mini-versions of snacks
and treats to stay trim, but it might actually have the opposite
effect, say scientists.
Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.
Herculean efforts are required by the global chocolate industry to
ensure that sourced cocoa supplies are not linked to exploited or
trafficked child labour, underlines labour watchdog International
Labor Rights Forum.
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
Barry Callebaut today opened its first innovation center in the US
to focus on the development of new chocolate products meeting the
preferences of American consumers.
New outsourcing contracts for industrial cocoa from new and
existing chocolate makers boost volume growth for cocoa supplier
Barry Callebaut, helping to offset harmful exchange rates, energy
prices and inflation.
Cadbury is Britain's most trusted chocolate and confectionery
brand, according to a 2008 Reader's Digest survey, despite
Cadbury-Schweppes being fined £1m last year for allowing the sale
of salmonella-contaminated chocolates.
Wild is introducing a new version of its Fruit Up sweetener,
specially designed for use in fruit jelly confectionery products
and angled towards helping manufacturers tap the healthy
confectionery market.
There is a growing demand for cocoa from Latin America to meet the
increasing popularity of premium chocolates in Europe and the US,
according to a speaker at the recent meeting of the World Cocoa
Foundation (WCF) in Ecuador.
Microscale bubbles could whip up a range of long-lived, stable foam
products whilst giving formulations interesting sensory properties,
according to research published in Science.
Latest figures from the International Cocoa Organization (ICCO)
suggest that there will be a rise in world production of cocoa
compared to last year and a rise, though smaller, in world
grindings.
ADM Cocoa has introduced new procedures in its cocoa facilities in
the UK so as to be able to supply a new range of certified organic
chocolate to its food industry customers.
A new joint venture by DuPont and Danisco aims to develop what
could be the first large-scale non-food ethanol production, which
could lighten the pressure of biofuels on the food industry.
Confectionery makers will welcome the latest study to proffer the
potential health benefits of chocolate as US researchers report
that pregnant women who consume ample servings of this popular
confectionery may reduce the risk of...
Barry Callebaut has successfully closed its acquisition of a 60 per
cent stake in Malaysia's KLK Cocoa - a strategic move expected to
give the Swiss firm leverage to expand in the high-potential
Asia-Pacific region.
The Food Safety Authority of Ireland (FSAI) has published new
labelling guidance for food manufacturers, which it hopes will help
international companies meet the nation's labeling requirements.
Alkalising cocoa beans reduces the total flavanoid content by
two-thirds, reducing the antioxidant potential of the product,
according to new research.
Gelatin producer Gelnex has announced it will launch a platform at
IFT 2008 highlighting a 100 percent traceability program it says it
has always followed, but that now more than ever needs to be
marketed.
Carob germ flour can yield an isolate with a protein content over
95 per cent and a well-balanced amino acid composition, suggesting
their potential for the alternative protein market, Spanish
researchers report.
Swiss chocolate company Barry Callebaut is to purchase a 60 per
cent share of Malaysia's KL Kepong Cocoa Products in a move
designed to increase its sourcing capacity in Asia.
Higher prices for eggs - both real ones and those made from
chocolate - are unlikely to deter US shoppers from celebrating
Easter as they always have done, according to research from
Nielsen.
Four hybrid cocoa species developed in Ghana to have improved
resistance to pest damage during storage have similar nutritional
properties to conventional cocoa, says a study that topples a
barrier to commercial trade.
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
The global snack market will be worth almost $300bn (€197.8bn) by
2010, as manufacturers move towards healthier products as well as
developing markets, a new report predicts.
Collaboration with customers, cautious pricing, a simplified
structure and innovation all helped Kerry Ingredients achieve
profit increases despite soaring raw material costs.
Chocolate has come out on top as the star of the emerging mood food
category - but its future maybe under threat if companies fail to
win health claims for their products.
While most consumers agree that ethically-sourced cocoa is no bad
thing, an ever increasing number of different schemes risks
muddying the issue and puzzling chocolate fans.
An all-natural colouring derived from seaweed has put blue Smarties
back on the shelves following their removal two years ago in
response to concerns over artificial additives.
A panel of experts recommend that more countries be
recognised as fine or flavour cocoa producing countries in order to
provide new opportunities for trade.
Leatherhead Food International (LFI) intends to tap into a very
pressing technical challenge for manufacturers looking to produce
low fat foods that maintain an indulgent appeal.
Ayana Bio conducted the Ultra-Processed Food (UPF) Pulse survey, offering insight into consumers’ willingness to consume UPFs, as well as the variables...
Join Ingredion for a practical conversation on how food and beverage brands are letting consumers eat cake AND feel good about their indulgent choices...
