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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.
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Climate change is destroying chocolate, says Fairtrade Finland
The 'Chocogeddon' campaign, unveiled by Fairtrade Finland, aims to raise awareness of the impact of climate change on the chocolate supply chain.
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Report shows sugar reduction progress by food industry
Findings suggest a consumer shift towards zero or lower sugar products, with sugar purchased from soft drinks decreasing in all socio-economic groups.
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Tax on high sugar snacks could reduce obesity, report reveals
Obesity rates are on the rise, but research suggests a sugar tax could offer a solution.
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Calorie reduction policy delay could be an opportunity to get ahead
A delay in the government’s new calorie reduction guidelines provides an opportunity for retailers to work closely with suppliers as it means they can begin to make changes to their own brand product ranges to get ahead and appeal to more health-conscious consumers...
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Clean label cocoa powder launch
As the consumer driven trend for clean label continues to gain momentum, Barry Callebaut launches a cocoa power using chicory root fiber instead of sugars.
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Chocolate flavour is developed during processing of cocoa beans
A new study confirms that processing, including fermentation, is important in relation to the final quality of the cocoa.
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Undeclared milk is causing headaches for food producers
Several food companies in the UK have been forced to issue recalls in recent weeks for the same reason: undeclared milk inclusion.