The International Cocoa Organization (ICCO) has slightly reduced its cocoa deficit forecast for the current crop year and says there are ample stocks for chocolate manufacturers, but a deficit next year could raise prices.
Food companies that only use certified sustainable palm oil have been accused of “certifying destruction”, according to a Greenpeace report released to coincide with the first European Roundtable on Sustainable Palm Oil (RSPO) summit in Berlin this week.
Consumer demand for hotter, spicier, foods has continued to increase on both sides of the Atlantic, says natural extracts specialist Kalsec, which has tied up with Mintel to develop ‘heat indexes’ measuring usage of peppers in retail and foodservice.
The FDA is planning a consumer study to find out whether fortifying snack foods with vitamins or other healthy ingredients and shouting about it on pack could lead shoppers to believe that a diet of nutrient-enriched junk food is nutritionally viable.
While any flavor house with sufficient resources can monitor what’s happening in stores, restaurants and bars to get a sense of emerging trends, this only tells you what’s happening now, not what the future might taste like, says Firmenich senior marketing...
Fair Trade USA has finalized its labeling policy after over six months of consultation. NGO Fair World Project supports some of the changes but feels the policy does not go far enough to combat exploitative sugar sourcing.
While there’s been a lot of buzz around the FDA’s recent approval of spirulina extract as a natural blue food color for candy and gum, WILD Flavors says its fruit-juice-derived blue color - which has been on the US market since 2009 - has broader applications...
We’ve delved into the ConfectioneryNews archives to chart newly built factories and major investments on existing plants by the industry’s major players over the past five years to discover where capacity is moving.