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As consumer priorities shift to a focus on health, the environment and diet, Innova Market Insights has suggested that the ice cream market is responding by focusing on delivering pleasurable products without guilt.
Barry Callebaut has opened the world’s first personalised 3D printed chocolate at scale, enabling the design of unseen and bespoke chocolate creations.
In an era that is waging war on sugar, a range of companies have started to experiment with sugar alternatives. Jaclyn Bowen explores.
The health-conscious, environmentally-aware consumer has encouraged new trends in the chocolate sector that affect flavour, texture and harvesting. Greater Goods has gone one step further, infusing the beloved food of the gods with CBD. New Food hears from its Co-founder about why this combination works.
One in six young people are reportedly obese in Norway, compared to one in three in the UK.
With over 20 years experience in the food and confectionery industry, entrepreneur Sameer Vaswani reflects on his experiences and looks at the detrimental effects refined sugar can have.
Mondelez UK is recalling Cadbury Dairy Milk Little Robins from consumers, because some packets allegedly contain the allergen almonds, which are not indicated on the label.
Research has investigated how different fermentation conditions can affect the activity of the microorganisms naturally present on cocoa beans, and how this ultimately alters the flavour of the chocolate.
Cocoa producers Ivory Coast and Ghana have said that chocolate makers will continue to be allowed to run sustainability schemes in their countries, after recent threats put their futures at risk.
The 'Chocogeddon' campaign, unveiled by Fairtrade Finland, aims to raise awareness of the impact of climate change on the chocolate supply chain.
Findings suggest a consumer shift towards zero or lower sugar products, with sugar purchased from soft drinks decreasing in all socio-economic groups.
Obesity rates are on the rise, but research suggests a sugar tax could offer a solution.
A delay in the government’s new calorie reduction guidelines provides an opportunity for retailers to work closely with suppliers as it means they can begin to make changes to their own brand product ranges to get ahead and appeal to more health-conscious consumers...
As the consumer driven trend for clean label continues to gain momentum, Barry Callebaut launches a cocoa power using chicory root fiber instead of sugars.
A new study confirms that processing, including fermentation, is important in relation to the final quality of the cocoa.
