Articles tagged as Ingredients
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24/05/17A new series of natural colouring foods based on extracts from pumpkin and carrot for use within the confectionery sector has been launched. The series from Wild Flavors and specialty ingredients (WFSI), which is part of Archer Daniels Midland Company, contains natural pigment lycopene that reportedly has antioxidant health effects.
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24/05/17Taco Terheijden, Director of Cocoa Sustainability at Cargill Cocoa & Chocolate, assesses why a thriving cocoa sector is predicated on successful female role models. With assistance for cocoa farming communities remaining high on the industry’s agenda, women’s economic empowerment is key to sustainable cocoa.
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21/04/17Global food ingredients business Cargill has formed a licensed buying company (LBC), Cargill Kokoo Sourcing Ltd, in Ghana, supporting workers in the cocoa industry. The move allows the company to directly source cocoa from certified farmers in Ghana for the first time to improve traceability of payments.
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21/04/17Danish-based ingredients manufacturer Palsgaard A/S has appointed a new CEO for its innovation arm. As the company explained, it owes its successful portfolio of vegetable-based emulsifiers and stabilisers to sister company Nexus A/S, comprising a range of laboratories and functions with a common purpose: to continuously create new and innovative solutions to serve end-users worldwide – and to co ...
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21/04/17A study evaluating industry action on tackling human trafficking and child labour in the Ivory Coast and has been welcomed by the Australian chocolate manufacturing sector. The Stop The Traffik Australian Coalition and Baptists World Aid Australia report, titled A Matter of Taste, has highlighted the extent of conditions for many working in West Africa, including within the cocoa growing business ...
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03/04/17A new global study has shown the chocolate and snacks sectors are facing increased pressure to respond to demands for healthier products. According to research group Euromonitor International, the confectionery industry will require fresh strategies in response to changes in consumer habits.
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03/04/17Nutrition companies view stricter EU regulation as a greater challenge than the state of the global economy, new research has shown. Meanwhile, Brexit is not widely expected to have a major impact on the European nutrition industry.
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03/04/17Ingredients 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. The company’s new product - C*Clearset 35426 - is a unique blend of specialty starches for gelatin-free sugar confectionery applications with improved functionality.
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03/04/17Confectionery manufacturer Nestlé UK has responded to consumer demands with plans to reduce sugar content in its products by 10%. The move will see around 7,500 tonnes of sugar removed across brands including KitKat, Aero, After Eight and Lion bars, as well as Smarties and Toffee Crisp.
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03/04/17An international study has found that consumers in Asia are far more likely to be interested in healthy eating than those living in Western countries. Many of the findings from the Ingredient Communications agency study of 1,300 people around the world offered insights for confectionery manufacturers. For example, respondents were asked which actions they considered were important to achieving a ...
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03/04/17A 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. Workers within the country have an average pay of 568 West African Francs, equating to around 0.86 Euros per day.
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03/04/17Annual results from Bühler have shown a 2% rise in turnover to CHF 2.45 billion ($2.45 billion), bolstered by research and development investment. The company’s latest trading figures showed that net profit was stable at CHF 143 million ($143 million), and its order intake for 2016 showed growth of 3% that reversed a decline of 4% the previous year.
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03/04/17Nestlé has reported 3.2% growth, with sales of CHF 89.5 billion ($89.5 billion) in its full-year financial results for 2016. The company’s highest performing segments of the business were its powered and beverage divisions, along with its nutrition and health science sections.
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15/12/16Nestlé 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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09/12/16The 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, this new cocoa powder is the latest Gerkens development driving innovati ...
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09/12/16Cargill has announced a €35 million investment in its existing European manufacturing channels in Manchester (UK), Bergen op Zoom (The Netherlands) and Wroclaw (Poland). This allows additional glucose-fructose syrups production, offering food and beverage customers access to a balanced and more flexible sweetener portfolio based on corn and wheat. The investment is set in the context of the end o ...
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09/12/16Yesterday afternoon, Kennedy’s had the pleasure of attending the Sugar Summit in Parliament – a gathering of some of the industry’s most influential stakeholders who convened to help overcome the ongoing sugar challenge. Hosted by Sugarwise, an organisation founded by Rend Platings that validates low sugar and sugar-free food and drink products with a kite mark on the packaging, attendees came fr ...
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09/12/16A new ingredient that could see the end of addictive sugar in confectionery was unveiled at the London Chocolate Forum last Friday. The London Chocolate Forum, hosted by Kennedy’s Confection magazine, is the world’s biggest international chocolate industry conference, attended by more than 300 representatives of the world’s leading international chocolate producers.
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10/12/16Sensient Flavors is presenting a new ‘nut free’ nut flavour product range that includes almond, hazelnut, peanut, pistachio and walnut varieties. Designed to offer authentic taste profiles for confectionery applications, the versatile new flavours are not only natural, but are also completely free from any nut components.
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10/12/16The GNT Group is investing more than €3 million (£2.53m) in its research and development capabilities. By constructing new laboratory facilities at its headquarters in Mierlo, the Netherlands, the company will almost double its capacities for quality control and product development.