The maker of a newly launched appetite suppressant gum claims to be the first to have self-affirmed GRAS status for hoodia in the US and hopes to overcome the negative image of the plant as a weight management ingredient.
Mars-owned Wrigley is to launch an energy chewing gum with the caffeine equivalent of half a cup of coffee in each piece but one analyst says the product misses the key youth market and could prove a lawsuit hazard.
Oxfam has called on the three biggest chocolate manufacturers to conduct independent audits on conditions for women on cocoa farms supplying their factories after finding evidence of unequal pay, discrimination and hunger.
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.
Affordable gourmet confectionery is on the rise in the US, according to the National Confectioners Association (NCA) which has seen a hike in demand from exhibitors wanting to showcase products in the Gourmet Marketplace at the 16th Sweet & Snacks...
A Washington D.C. area organic food store chain has pulled all products from its shelves that are marketed directly to children via the inclusion of images of cartoon characters from children’s books, films and TV.
While US refined sugar prices have dropped since last summer and sugar producers claim the nation is “swimming in sugar”, food manufacturers say prices are still “far above historical norms and about 30% higher than the world market”.
New testing standards for steviol glycosides and caffeine announced by the United States Phamacopeial Convention (USP) will help the formulators of products containing those ingredients cut costs and improve efficiency, a USP official said.
The Hershey Company has joined the advisory council of a new non-profit organization – the Sustainability Accounting Standards Board (SASB) - that aims to develop industry-wide standards on sustainability.
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
While the latest blends of steviol glycosides do not have the same bitter, licorice and lingering off-notes associated with some earlier stevia extracts on the market, some still contain “noticeable off-tastes compared to sugar”, says flavors giant Givaudan.