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As legalisation for recreational marijuana gathers pace across the globe, there’s a once-in-a-generation opportunity for food and beverage companies to establish themselves as dominant players in one of the potentially fastest-growing sectors: edibles and beverages. Paul Bremner asks if there is more that they could be doing, however, to be…
A recent report has shown that advertisements for unhealthy foods are targeted more at black and Hispanic youth, in comparison to white youth.
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…
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…
With more consumers turning to functional foods and beverages for digestive health benefits, product manufacturers have a massive opportunity to create probiotic products that go beyond traditional applications. John Quilter explores the potential.
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.
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.
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.
A champion of ethical and sustainable food businesses, Erik Bruun Bindslev looks at one US chocolate company’s 150-year journey to sustainability and offers advice as to how others can head in the same direction, too.
When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…
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...
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.
At Gulfood Manufacturing 2018, Sensient Flavors will present a new range of vibrant sauces, inclusions and seasonings, as well as innovative beverage creations.
A study conducted found chocolate to be 1,500 years older than previously thought, with the origin being close to Ecuador in South America.
Mondelēz International has announced a new commitment to make all packaging recyclable and provide recycling information by 2025.
