The UK’s favourite Christmas chocolates have been crowned just in time for the festive season – with Celebrations from Mars taking the accolade this year, according to polling by YouGov.
The cocoa and chocolate making industry has been warned that cocoa stocks languishing in EU warehouses during the 18-month transition period leading up to the European Union’s Deforestation law that kicks in at the end of December 2024 may have to be...
Consumer Reports (CR), a US independent, non-profit member organisation, has doubled down on its campaign against lead and cadmium in chocolate and urges changes after a new survey finds a third of products contain ‘concerning’ levels of heavy metals.
One of the major challenges facing the premium chocolate industry is the practice of ‘greenwashing’ where consumers are deceived by meaningless icons and false claims on labels purporting that the brand is committed to a responsible and transparent supply...
IFIS Sustainability a cutting-edge, free Abstracting and Indexing (A&I) database that curates the latest scientific research at the intersection of food and sustainability, has launched a new digital tool providing food innovators access to the latest...
olam food ingredients’ (ofi’s) flavour experts share their predictions on how families will tap into this season’s flavour trends to create a ‘Spooktacular’ 31 October.
Off the back of Tony's Chocolonely’s warning that the new cocoa farmgate price is still too low, other chocolate brands and global organisations call for an end to corporate greed and push for equity.
Nestlé has announced an agreement with Advent International to acquire a majority stake in Grupo CRM, which owns more than 1,000 chocolate boutiques under the Kopenhagen and Brasil Cacau brands across the county, along with a strong and growing online...
A coalition of campaigners fighting to end environmental and human rights abuses in the cocoa sector has targeted coffee chain Starbucks to come clean on where it sources the ingredients for its chocolate products.
Cabosse Naturals, established by Barry Callebaut to unlock the potential of the entire cacaofruit, has launched a ‘free-flowing, 100% pure cacaofruit powder’, a new ingredient that can replace refined sugar in food manufacture, which also caters to growing...
In a period remembered for its supply chain challenges, energy cost surges, and raw material price hikes, Ferrero says it made ‘strong’ sustainability progress during the 2021/2022 financial year and is ‘on track’ to meet key targets.
WNWN Food Labs is rethinking chocolate, without cocoa. FoodNavigator visits the start-up’s R&D lab to see how its dark and ‘milk’ chocolate alternatives are made.
Tony’s Chocolonely has announced it has implemented a new legal ‘golden share’ mechanism to indefinitely protect its mission of producing ‘slave free chocolate’ – regardless of shareholder structure.
Mars Wrigley UK has announced that its Mars bars will be wrapped in more environmentally friendly paper packaging rather than its traditional plastic wrapper.
Mondelēz International has announced major reformulation plans for its historic UK Cadbury brand that will include plant-based alternatives in an effort to cut up to 75% of sugar and fat.
Using 3D-printed food, researchers have found it's possible to change the way we taste by the way food is structured. 3D-printing a structure of chocolate and cream cheese, they found that the order the two foods were printed in, which determined...
The long-term agreement with Nestlé will include payments for ecosystem services (PES) to more than 6,000 farmers covering 11,500 hectares of agroforestry in Côte d’Ivoire. The implementation of the project is already underway, with three cooperatives...
Alongside its 2022 Annual Report, Nestlé has published its Creating Shared Value and Sustainability (CSV) Report, with details on its supply chain transparency commitments and progress on its ‘Good for the Planet' initiative as well as the company’s...
This week's innovation gallery features two IP-protected ways to produce cheese alternatives: one using melon seeds and the other leveraging root vegetables as a base ingredient. We also learn about a new tie-up between Unilever's The Vegetarian...
UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
Singapore chocolate firm Tatgu used the pandemic to press ahead with innovation across its low-sugar and -GI, and high-calcium product ranges, as it seeks to meet soaring demand for better-for-you treats.
Cocoa flavanols appear to decrease blood pressure only when elevated say researchers, easing previous concerns that the nutrient can decrease blood pressure in healthy adults.
The Hershey Company has filed a patent application covering the substitution of dairy solids with roasted grain flour, which it says yields ‘improved organoleptic and rheological properties’ over known dairy-free chocolates.
A ‘milestone’ study has been published supporting the link between flavanol consumption and cardiovascular health. FoodNavigator speaks to Mars Edge’s science and nutrition director Catherine Kwik-Uribe about the implications of this ‘landmark moment’...
Dutch physicists and food researchers have shown it is possible to design edible materials to ‘optimise enjoyment’ using ‘metamaterials’ constructed in the lab. Their building material of choice: chocolate.
Plant-based chocolate manufacturers have a new ingredient to add to their toolbox: Palsgaard AMP 4455, an emulsifier which Palsgaard claims is twice as efficient as lecithin and can reduce the amount of cocoa butter used in plant-based chocolate formulations...
DouxMatok, an Israeli firm that is shaking up sugar reduction with patented technology that heightens the perception of sweetness, is teaming with Blommer Chocolate to produce a ‘game changing’ portfolio of chocolate products with significantly less sugar,...
Eating chocolate in the morning may help burn body fat, decrease glucose levels, and improved microbiome health, thanks to the flavanol content, according to a new study.
Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....
Regular chocolate consumption may lower Coronary Artery Disease (CAD) risk, according to a study, which identifies cocoa content and flavonoid amounts in chocolate types as possible reasons for this link.
To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.
BLC has launched a shea-based premium cocoa butter equivalent. It says the nutritionally balanced ingredient will support food manufacturers to meet consumer demand for health-conscious and sustainable options that don’t compromise on taste and quality.
Researchers at Finnish dairy cooperative Valio said they have discovered '30% less sugar' chocolate made with milk-based protein is equal to regular chocolate in taste and texture.
Spanish confectionery company Chocolates Lacasa S.A. is the subject of a petition pushing for the ‘immediate removal’ of all products marketed under its Conguitos branding.
Mars, Inc. has developed a packaged heat-resistant chocolate it says maintains taste, mouthfeel, and shape during transportation and handling in hot climates.
Scientists are analysing cocoa’s chemical ‘fingerprint’ to determine in which country it was produced. In the future, the technology could have the potential to confirm chocolate label claims, say researchers.
Mars, Mondelez and Nestlé have insisted they are committed to their sugar-reduced items following accusations they do not back healthier versions of products with the necessary marketing spend.
Nestlé has pulled its reduced sugar Milkybar Wowsomes product after poor demand. But others believe big brands are scared to push their lower sugar products for fear of failure.
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
Mission-led chocolate brands promoting a cocoa province can not only generate consumer engagement, but help deprived producing communities that need it most, according to a sustainability analyst.
PLAYin Choc’s educational, ethical chocolate – packed in a recyclable toy box – has entered more than 1,000 stores, garnered £250k ($309k) in funding, and now has two industry pros on its side.
