Pressure mounts for healthier confectionery and snacks

Tuesday 28th Mar 2017

A new global study has shown the chocolate and snacks sectors are facing increased pressure to respond to demands for healthier products.

EU nutrition regulations cause concern for industry

Thursday 23rd Mar 2017

Nutrition companies view stricter EU regulation as a greater challenge than the state of the global economy, new research has shown.

Cargill solution targets major efficiency gains

Monday 13th Mar 2017

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.

Nestlé responds to calls for sugar reduction

Thursday 9th Mar 2017

Confectionery manufacturer Nestlé UK has responded to consumer demands with plans to reduce sugar content in its products by 10%.

Study shows consumers in Asia are the most concerned over healthy eating

Monday 27th Feb 2017

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.

Study reveals levels of poverty for Côte d’Ivoire cocoa workers

Friday 24th Feb 2017

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.

Improved fortunes for Bühler with annual results

Wednesday 22nd Feb 2017

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.

Confectionery growth for Nestlé despite market challenges

Friday 17th Feb 2017

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 seeks to reduce sugar by 40%

Monday 5th Dec 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.

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Dark intense red cocoa powder

Wednesday 23rd Nov 2016

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...

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