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Confectionery & Chocolate
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.
A survey has revealed how people in Britain store their food, and the heated arguments that can stem from a difference of opinion.
Barry Callebaut commemorates the opening of its first cocoa bean export facility in Ecuador, which is fast climbing the cocoa-producing ranks.
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.
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.
A research team from MIT has put an Oreo’s cream filling through a series of tests to understand why the cream sticks to just one side.
Londoners are buying less junk food after the UK Government imposed a ban on advertising these food and drink products on public transport services.
In news that is sure to sweeten the day of confectionery industry-leaders, research suggests that February 2022 could be a bumper month in terms of chocolate and sweet sales thanks to a certain romantic festival.
Israeli-based start-up Sweet Victory Gum, has created a line of botanical-infused chewing gums that are designed to stop sugary treat cravings.