A new global study has shown the chocolate and snacks sectors are facing increased pressure to respond to demands for healthier products.
Nutrition companies view stricter EU regulation as a greater challenge than the state of the global economy, new research has shown.
Ingredients business Cargill has launched a solution to enable European confectionery manufacturers to achieve optimal texture and transparency, while significantly reducing drying time for gelatin-free winegum applications.
Confectionery manufacturer Nestlé UK has responded to consumer demands with plans to reduce sugar content in its products by 10%.
An international study has found that consumers in Asia are far more likely to be interested in healthy eating than those living in Western countries.
A study by the French Development Agency and Swiss chocolate manufacturer Barry Callebaut has found most cocoa farmers in Côte d’Ivoire remain in conditions far below the poverty line.
Annual results from Bühler have shown a 2% rise in turnover to CHF 2.45 billion ($2.45 billion), bolstered by research and development investment.
Nestlé has reported 3.2% growth, with sales of CHF 89.5 billion ($89.5 billion) in its full-year financial results for 2016.
Nestlé scientists have reportedly made a major breakthrough that could result in its chocolate bars tasting ‘just as good’ but with much less sugar – potentially up to 40% less.Using only natural ingredients, researchers have found a way to structure sugar differently. So even when much less is used in chocolate, the consumer’s tongue perceives an almost identical sweetness to before.Click here to continue reading...
The latest addition to the Gerkens cocoa powder range from Cargill is an intense dark red cocoa powder with unique colour attributes.Produced as a result of an R&D breakthrough by Gerkens’ technical specialists at the Gresik cocoa processing facility in Indonesia, and exemplifying Gerkens end-to-end innovation capabilities...Click here to continue reading...