article
Getting what you need, not what you want
Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
List view / Grid view
Confectionery & Chocolate
article
What is Barry Callebaut’s second generation chocolate?
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
news
Recall roundup: Uncooked chicken and foreign objects
Read our latest roundup of recalls from the UK and US, including foreign objects found in food, uncooked chicken in a ‘ready cooked’ product, and undeclared allergens.
news
Quality Street to introduce recyclable paper wrapper
Nestlé has announced that Quality Street will move to recyclable FSC-Certified paper packaging worldwide, whilst KitKat will launch wrappers made with 80 percent recycled plastic.
news
Recall roundup: Pathogen concerns and undeclared allergens
Read our latest round up of recalls in the UK, US and Canada, including undeclared milk, Listeria Monocytogenes and potential Clostridium Botulinum.
article
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.
article
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.
news
Can Twitch tweak your diet?
Research shows that some Twitch users are vulnerable to negative influences as a result of nutrient-poor food endorsements.
article
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.
article
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.
news
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.
news
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.
article
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.
news
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.
article
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.
