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Unhealthy eating habits driven by stress, anxiety, tiredness and boredom
A British Nutrition Foundation survey explores how COVID-19 has impacted our eating habits and activity levels since UK lockdown commenced.
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Confectionery & Chocolate
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Cargill leverages technology to improve cocoa transparency
Through the Cargill Cocoa Promise, the company uses technologies, such as mobile money, GPS mapping and digital data collection to allow for greater transparency on how cocoa is grown and sourced from farmers.
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Protecting forests as an economic proposition for cocoa farmers
Andrew Brooks, Global Head of Sustainability at Olam Cocoa, explains the need to support cocoa farmers as a way to reduce deforestation, and highlights the progress that the collaborative Cocoa & Forests Initiative has seen.
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Sugar reformulation: sweet but not so simple
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
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Chocolate ‘fingerprints’ could confirm label claims
Researchers have developed a method to determine the chemical 'fingerprint' of chocolate, in order to accurately track its origin and detect fraudulent activity across its supply chain.
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German nutritional policy has more public support than expected
A Göttingen research team has investigated public acceptance of food policy measures in Germany and have found generally positive results.
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Ice cream market shifts to deliver pleasure without guilt, states report
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.
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Barry Callebaut opens 3D printing studio for creative chocolatiers
Barry Callebaut has opened the world’s first personalised 3D printed chocolate at scale, enabling the design of unseen and bespoke chocolate creations.
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Innovating with sweeteners and sugar alternatives
In an era that is waging war on sugar, a range of companies have started to experiment with sugar alternatives. Jaclyn Bowen explores.
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When CBD met chocolate
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. Bethan Grylls hears from its co-founder about why this combination works.
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Norway records lowest sugar intake in 44 years
One in six young people are reportedly obese in Norway, compared to one in three in the UK.
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Harmful practices of the confectionery industry
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.
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Mondelez UK recalls Cadbury product because of undeclared allergen
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.
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Research investigates how fermentation conditions can alter chocolate flavour
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.
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Ivory Coast and Ghana lift threat to cocoa sustainability schemes
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.