Candy Ingredients - Articles - Page 47 | Snack Food & Wholesale Bakery

Cocoa consortium calls for stronger regulation from EU

Group wants companies to do due diligence on human rights, environmental concerns.

December 2, 2019

A consortium of chocolate manufacturers, certification groups and non-governmental organizations have joined forces to call on the European Union to strengthen its human rights and environmental requirements for companies participating in the global cocoa supply chain.

Nestlé launches KitKat with cacao fruit chocolate

Company announced in July its creation of chocolate sweetened with cacao pulp.

December 2, 2019

Nestlé has launched KitKat Chocolatory Cacao Fruit Chocolate, the first product to use Nestlé’s chocolate made entirely from the cacao fruit.

Global market for food emulsifiers to surpass $4B in 2026

Market to grow by 6.4 percent over the next six years.

December 2, 2019

The global food market for emulsifiers is set to hit $4.48 billion by 2026, according to research by Stratistics MRC.

FDA: CBD not generally recognized as safe for human, animal food

Council for Responsible Nutrition opposes FDA’s “alarming” statement.

Alyse Thompson-Richards

November 27, 2019

Citing a lack of scientific information, the U.S. Food and Drug Administration said it can’t conclude that CBD is generally recognized as safe for use in human or animal food.

FDA allows Barry Callebaut to market Ruby as chocolate in U.S. under temporary permit

Federal regulations allow manufacturers to market test foods that deviate from standard of identity.

Alyse Thompson-Richards

November 25, 2019

Barry Callebaut has been granted a Temporary Marketing Permit by the U.S. Food and Drug Administration, clearing the way to market Ruby as chocolate in the United States.

Report: Demand for synthetic emulsifiers expected to decrease

Global Market Insights reports also says the result will be an increased demand for natural emulsifiers.

Crystal Lindell

November 21, 2019

The overall food emulsifier market from bakery and confectionery application is expected to observe significant gains of 5.5 percent by 2025.

Corbion offers non-PHO emulsifier solutions

Ensemble is re-engineered collection of Corbion's most popular PHO containing emulsifiers.

Crystal Lindell

November 20, 2019

While the new regulations may be good for consumers’ health, it means that manufacturers have had to change their recipes.

Fat replacement

New fat replacement Epogee avoids messy side effects

The product, made with plant-source oils, originally designed to replace cocoa butter in chocolate.

Crystal Lindell

November 20, 2019

Epogee is a new fat replacement that can lower the fat in food without causing the side effects commonly caused by products like Olestra, such as gastrointestinal issues.