Nestlé outlines plan to support Cocoa & Forests initiative
6 March 2019 | By New Food
Company has stated that it is fully committed to achieving deforestation-free commodities by 2020.
List view / Grid view
Confectionery & Chocolate
Social media not good for children’s food intake
4 March 2019 | By New Food
Social media has been shown to influence the food intake of children, with a recent study showing that it has a largely negative influence.
Big data to analyse international food trade
1 March 2019 | By New Food
Trade plays an important role in distributing food more equitably across the planet, and Big Data could help to build this network efficiently and effectively.
Targeted food ads promote unhealthy products to black and Hispanic youth
15 January 2019 | By New Food
A recent report has shown that advertisements for unhealthy foods are targeted more at black and Hispanic youth, in comparison to white youth.
Hitting that sweet spot
3 January 2019 | By Divakar Kolhe
With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
Sustainable palm oil certification – the smart choice
3 January 2019 | By Andy Green
As the popularity of palm oil continues to grow, so does the controversy surrounding it - at time of writing, the furore over the banned Iceland supermarket/Greenpeace TV advertisement in the UK continues. Andy Green discusses how the supply chain can help to make the world’s most consumed vegetable oil…
10-year-olds in the UK have consumed 18 years’-worth of sugar, says research
2 January 2019 | By New Food
Children have already exceeded the maximum recommended sugar intake for an 18-year old by the time they reach their tenth birthday, according to Public Health England (PHE), with figures based on their total sugar consumption from the age of two.
Confectionery, Food Safety and the Supply Chain – UK Focus 2018
19 December 2018 | By New Food
Ravi Sharma reveals how one Devon confectioner saw its fortunes turned around with help from an unexpected source; ozone as a sanitiser: Giovanna Cossali explains why it’s well worth considering and Stanley Chia assesses the current situation in global supply-chain management and looks at where the UK fits in.
Confectionery In-Depth Focus 2018
18 December 2018 | By New Food
In this In-Depth Focus: how certification and the supply chain can help to make palm oil both viable and sustainable, and predictions for the future of the global confectionery market.
Huge public support for reductions in sugar and calories
21 November 2018 | By New Food
A recent report has shown how the vast majority of the public support the government in tackling the high content of sugar and calories in foods...
Innovative approaches to old favourites
20 November 2018 | By Yogesh Sengar
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
Sensient Flavors: Inspirational and sophisticated concepts for the Middle East market
6 November 2018 | By Sensient Flavors
At Gulfood Manufacturing 2018, Sensient Flavors will present a new range of vibrant sauces, inclusions and seasonings, as well as innovative beverage creations.
Chocolate found to be much older than previously thought
30 October 2018 | By New Food
A study conducted found chocolate to be 1,500 years older than previously thought, with the origin being close to Ecuador in South America.
Mondelez International commits to making all packaging recyclable
18 October 2018 | By Anna Lambert
Mondelēz International has announced a new commitment to make all packaging recyclable and provide recycling information by 2025.
From bean to bar:
chocolate production the Lindt way
16 October 2018 | By New Food
Lindt & Sprüngli reveals to New Food the approach, detailed methods and considerations that go into producing its chocolate, while always keeping sustainability at its core.
Follow: