Meiji has joined hands with skincare and cosmetic brand Albion in launching chocolates and jelly drinks containing glucosylceramide, which Meiji claims is a moisturising ingredient derived from cacao.
A total of 23 trade bodies have called for the swift approval of the EU-Mercosur free trade agreement, which will make it easier to export EU agri-food products including key dairy commodities to Argentina, Brazil, Paraguay and Uruguay and vice versa.
The British organic dairy co-operative with a US presence will look at Asia and Australasia next as it targets new export opportunities for its value-added products.
Finnish dairy and food company Valio claims to have re-engineered the milk chocolate bar designed by Artificial Intelligence (AI) that will pass both taste tests and sugar taxes.
Mars is dipping its toes into the emerging animal-free dairy space with the launch of a lactose-free milk chocolate brand called CO2COA featuring Rainforest Alliance Certified cocoa and Perfect Day’s non-animal whey protein, which is made by genetically...
Due to increased numbers of omicron Covid-19 infections, and the subsequent reduction in travel, organizers of Sigep - The Dolce World Expo, scheduled for January, have postponed the event to March 12 to 16.
The Hershey Company, Land O'Lakes, Inc., and the Alliance for the Chesapeake Bay have partnered to implement on-farm management practices to reduce greenhouse gas emissions and help improve water quality in the Chesapeake Bay watershed.
Researchers at Finnish dairy cooperative Valio said they have discovered '30% less sugar' chocolate made with milk-based protein is equal to regular chocolate in taste and texture.
‘One of the most difficult issues associated with sustainable sourcing is whether companies should adopt third party standards or develop in-house schemes.
A study by the Department of Systems Medicine at the University of Rome Tor Vergata, Italy, suggests that the consumption of ice cream containing antioxidant-rich ingredients is potentially effective in counteracting oxidative stress in most individuals...
From snack bars to spreads, chocolate to cheese, the trend for raw ingredients in processed foods is spreading across Europe, says Mintel, as consumer attention goes beyond the ingredient list to look at clean-label processing methods.
Barry Callebaut wants to push the limits of chocolate and sees drinks as an exciting category where consumers will see a lot of innovation over the next few years.
Yogurt manufacturers are rolling out a wide variety of new products to drive consumer interest in and consumption of the dairy product in an attempt to boost sales, which have slowed in recent years after experiencing astronomical growth for several years...
Dannon is looking to drive incremental growth to the dairy category with the launch of a new indulgent dessert brand called Dannon Creamery that targets a day-part US yogurt marketers have traditionally struggled to corner: the evening.
Ben & Jerry’s - which voluntarily agreed to stop using the term ‘all-natural’ on its ice cream three years ago - has scored a legal victory in a case filed just before it axed the emotive phrase from its packaging.
Despite becoming “a bit of an elephant in the room”, indulgence still plays a large part in decision-making processes at retail level, the creator of new British milkshake brand, Mr Sherick's, has claimed.
Barry Callebaut has acquired Sweden’s ASM Foods from Carletti and has taken over additional operations from Carletti in Demark to up its production capacity in Scandinavia.
Dairy giant Danone comes out top of the list for category dominance in the European food sector, followed by Unilever and Nestle, according to a new report.
Vegetable milk made from a blend of peanuts and cowpea may offer an alternative to dairy for milk chocolate formulations, suggests a new study from Ghana.
FoodNavigator’s Snack Size Science brings you the week's top science every two weeks. This week we look at the science behind chocolate cravings, and how to formulate a tasty, low-fat chocolate treat.
Cadbury has announced that it will add warnings to its Dairy Milk chocolate wrappers – to inform milk-allergic potential customers that it contains milk.
Focusing further on cocoa bean sourcing and processing, Zurich-based Barry Callebaut spins-off Chococam, the last of its consumer activities in Africa, to South African food firm Tiger Brands.
Herculean efforts are required by the global chocolate industry to
ensure that sourced cocoa supplies are not linked to exploited or
trafficked child labour, underlines labour watchdog International
Labor Rights Forum.
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
New outsourcing contracts for industrial cocoa from new and
existing chocolate makers boost volume growth for cocoa supplier
Barry Callebaut, helping to offset harmful exchange rates, energy
prices and inflation.
The Waste and Resources Action Programme (WRAP) is coordinating a
confectionery working group in order to reduce the packaging of
seasonal products such as Easter eggs.
While most consumers agree that ethically-sourced cocoa is no bad
thing, an ever increasing number of different schemes risks
muddying the issue and puzzling chocolate fans.
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
Following talks in London today, Cadbury Schweppes has officially
announced its new confectionery strategies, to be implemented
following the separation of its drink division, Americas Beverages.
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
