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Sweeteners in chocolate – the highs and lows
Daniela Quintero Fernandez from Luker Chocolate shares the opportunities and challenges of working with less sugar for great taste.
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Confectionery & Chocolate
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How artificial sweeteners are changing our friendly gut bacteria
The use of artificial sweeteners is prevalent throughout the food industry, but scientists remain unsure as to what effect these ingredients have on our gut microbiota and health.
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Can Twitch tweak your diet?
Research shows that some Twitch users are vulnerable to negative influences as a result of nutrient-poor food endorsements.
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Mars and the Lindau Nobel Laureate Meetings
Nici Bush of Mars offers some insight into what happens at the Nobel Lindau meetings and what they mean for the food and beverage industry.
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How the gummy industry is adapting to veganism
Fabian Whittingham, Co-founder of Nutrigums, reflects on how the gummy supplement market is adapting to meet consumers’ nutritional demands in an increasingly plant-based market.
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Ketchup: fridge or cupboard? The debate is settled…
A survey has revealed how people in Britain store their food, and the heated arguments that can stem from a difference of opinion.
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Barry Callebaut opens its first cocoa bean export centre in Ecuador
Barry Callebaut commemorates the opening of its first cocoa bean export facility in Ecuador, which is fast climbing the cocoa-producing ranks.
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Creating delicious-tasting cannabis products
Does THC have a flavour and how do cannabis food and beverage manufacturers choose which flavours to use? Jay Denniston provides the answers to these questions and many more in an insightful interview with Joshua Minchin.
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New launches in the food and beverage industry: May 2022
New launches in the industry this month include vitamin-enriched eggs, a plant-based gut-friendly yoghurt range, and a new popcorn flavour in honour of her Majesty Queen Elizabeth II's Platinum jubilee.
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How extrusion can help meet today’s food trends
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
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Changing how we farm cocoa
Julia Ocampo, Director of Sustainability at Luker Chocolate, looks at how we can make a positive environmental impact with cocoa farming.
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The way the cookie crumbles: researchers study the science behind Oreos
A research team from MIT has put an Oreo’s cream filling through a series of tests to understand why the cream sticks to just one side.
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TfL junk food advertising ban helps unhealthy purchases to fall
Londoners are buying less junk food after the UK Government imposed a ban on advertising these food and drink products on public transport services.
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What a treat: confectionery sales expected to increase this Valentine’s Day
In news that is sure to sweeten the day of confectionery industry-leaders, research suggests that February 2022 could be a bumper month in terms of chocolate and sweet sales thanks to a certain romantic festival.
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Chewing gum that stops sugar cravings created by start-up
Israeli-based start-up Sweet Victory Gum, has created a line of botanical-infused chewing gums that are designed to stop sugary treat cravings.
