Increasing production of confectionery syrup and chocolates will continue to drive demand of cocoa powder globally, according to the analysts from Future Market Insights. It is expected to reflect a CAGR of 2.2% in terms of volume during…
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Mondelēz International has announced its commitment that by 2025 the Cocoa Life sustainability program will deliver 100% of the cocoa volume needed for the company’s chocolate brands, following promising results in the program’s first six…
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Cargill has launched new Gerkens CT70 cocoa powder – the latest addition to its range of cocoa powders. New cocoa powder is specifically aimed at creating a chocolate experience in taste and smell in baked goods. The development and launch…
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Givaudan, the flavors and fragrances producer, announces new developments enhancing its industry-leading trends program FlavourVision®, coinciding with its 10th anniversary. The new FlavourVision® edition reveals seven key consumer trends,…
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EHL Ingredients has expanded its range of certified gluten-free herbs and spices in response to increasing consumer demand for free-from food products. It will now offer 20 new ingredients that have been tested and certified as gluten-free,…
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Givaudan has announced new flavor and taste solutions which will enhance the perception of freshness in convenience foods, including baked goods. A range of seven top notes and taste solutions is being launched in the first phase: lime,…
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The sodium-reduction ingredient Mediterranean Umami won an IFT17 Food Expo Innovation Award. The award was granted at the Institute of Food Technologists (IFT) Awards Ceremony on June 25, 2017. 
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Sensient Flavors introduces a fat-soluble flavor for fillings in bakery, confectionery and dairy applications. Nine taste profiles have been developed as internal concepts, either as single or dual flavors: apple and almond, banana split,…
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Scientists have found evidence that humans can pick up a sixth taste associated with carbohydrate-rich foods, as bakery products, potatoes or rice, which they named “starchy”.
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Processed foods are notoriously high in sodium and, unless fortified, low in other essential minerals such as potassium, but can anything be done to restore the balance? The key to gaining healthier products is to increase potassium and…
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The Barry Callebaut Group, VIB (Flanders Institute for Biotechnology) and KU Leuven (University of Leuven), with the support of IWT (Agency for Innovation by Science and Technology-Flanders), managed to improve the process of cocoa…
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The Umami Essence Sea Salt can be used to enhance and boost flavor in homemade recipes, while helping to reduce sodium, and it will be launched at SIAL 2014, Paris. Umami-Essence Sea Salt is a propriety liquid formula derived from tomato...…
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Hershey announces the launch of a new line of chocolate spreads, available in three varieties: chocolate, chocolate with almond and chocolate with hazelnut.
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