Ethnic flavors are expected to expand this year, together with an
increased consumer demand for bigger, bolder tastes, according to a
new flavors and ingredients report.
Mergers and acquisitions in the food industry in 2006 took a turn
up compared to the year before, with almost one third of all
activity occurring in the food processing sector, according to a
new guide by the The Food Institute.
Tate & Lyle's appointment of a new head of global research and
development underlines the company's focus on the value-added end
of the ingredients market.
Chocolate producers Nestlé and Barry Callebaut have joined forces
to improve their respective positions in the competitive European
market as the maker of Smarties chocolate hands over facilities and
a supply contract to the Swiss...
New technology to extract pectin from sugar beet pulp could reduce
extraction times and expand the potential of the ingredient,
suggests research from the ARS.
Ingredients firm Bunge has continued to see an improved performance
in its last quarter, prompting the company to forecast a year of
"improved earnings" next year.
Leading US ingredient firm Cargill has announced the appointment of
a new chief executive officer, a move that comes in the same week
as a leadership reshuffle in competitor ADM.
The results of a consumer survey on healthy chocolate suggests that
the substance once considered solely as a sweet confectionery item
has made huge strides towards the realm of health foods.
The Food Standards Agency (FSA) has launched its consultation
regarding the implementation of EU directives in England on food
additives other than colours and sweeteners and sweeteners for use
in foodstuffs.
Irish firm Kerry Ingredients has responded to the growth of
organics in the United States by expanding its organic ingredient
product range across the board, the firm announced yesterday.
Taste preference and familiarity remain the most important drivers
behind peoples' breakfast choices, according to a new study by
market researcher the NPD Group.
Barry Callebaut has produced a new website entirely devoted to
promoting the nutritional benefits of cocoa in an effort to
counteract the increasingly unhealthy image of chocolate products
and their unpopularity in a health-conscious...
Blending palm kernel oil, extracted by supercritical carbon
dioxide, and palm oil leads to new cocoa butter replacers (CBR),
offering cheaper alternatives with good physical and chemical
properties.
The International Cocoa Organisation (ICCO) has revised its gloomy
cocoa estimate of a 5,000 tonne deficit to predict a global surplus
of 80,000 tonnes of cocoa in the coming year, assuring
manufacturers of a steady supply.
Ingredients giant Archer Daniels Midland (ADM) has announced a
global growth strategy designed to boost its position in
agricultural processing, including expansion in its cocoa
processing business.
Mars' CocoaVia nutritional chocolate bar range has had its healthy
image boosted by a new study indicating that the product actively
reduces cholesterol levels.
Integrating social and environmental concerns into business
practices ultimately benefits a firm's bottom line as well as the
environment, according to the CEO of energy bar manufacturer Clif
Bar.
Food products that provide a measurable health benefit will ensure
healthy corporate growth in the future, delegates at Wild's
Heidelberg Convention were told.
Growing consumer demand for healthy snacks has prompted candy giant
Mars to launch its newly introduced flavonol-rich chocolate line in
individual serving sizes, designed for sale at convenience stores.
European ingredients firm Puratos is the latest company to tap into
the trend towards product traceability with a new range of
origin-specific chocolates hailing from prime cocoa growing areas.
The burgeoning organic chocolate market is taking off thanks to an
increase in ethical consumerism and the willingness of
confectionery makers worldwide to exploit the trend.
Chocolate manufacturers suffering from a dip in sales of seasonal
products should consider introducing products for lesser holidays,
including traditionally ethnic celebrations, according to Mintel.
The sugar alcohol maltitol is the most promising polyol sweetener
to replace sucrose in chocolate, says new research from Turkey, a
result that could lead to new types of sugar-free chocolate to the
booming "diet" candy...
A number of new products are targeted to bring an unusual end to
this year's month of fasting - from 'ancient' chocolate to
beetroot-flavoured coffee and vinegar-based alcoholic drinks.
Confectionery companies could always count on consumers to boost
sales at Christmas and other holiday seasons, but a report
published by Mintel adds more support to the notion that consumer
trends are changing.
Laughing gas - or nitrous oxide - produces chocolate with better
bubbles and a more intense melt-in-the-mouth flavour, claim UK
researchers,writes Lindsey Partos.
Confectionery makers continue to tap into consumer weight and
health concerns in a bid to boost stagnant sales as UK confectioner
Cadbury launches a new range of chocolate bars with under 99
calories.
Knocked by an economic slowdown and the strength of the Euro
against the US dollar, growth in turnover for the European food and
drink industry rose by a 1.9 per cent wisp from 2002 to 2003,
concludes a new report from the US government,...
Democrat Senator Tom Harkin yesterday sent a strong message to the
food industry, saying that it must move swiftly to stop the
advertising aimed at children that was creating a "botched"
generation.
Evidence backing the antioxidant powers of natural cocoa could
bring new opportunities for confectionery firms looking to boost
slacking sales in a saturated market, reports Lindsey Partos
.
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...
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...