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“We get the sense that social and cultural factors are main drivers behind this [all-natural colors] movement, rather than science, since in reality artificial colors undergo more thorough scrutiny, testing, and certification than their natural counterparts,” says Jerry Owens, marketing director, S&S Flavors.

Samantha Aquim, from Aquim Gastronomia, continues to help run the family catering business in Rio de Janeiro as a gourmet chef. In addition, she also continues to draw upon her education reading and researching therapy.

What’s making the evolution of confectionery product development bend back to its elemental roots?

The recent Food and Drug Administration (FDA) decision to have trans fat removed from food within the next three years is causing a stir, but one supplier says it’s a necessary nudge in the right direction.

The schools will provide education for more than 1,650 children and the health centers will improve access to healthcare for 25,000 people.

Mohit Bhalla brings 20 years of experience to his newly appointed position as v.p. of corporate development for Mondelez Int’l.

Junk food is getting a makeover — or at least it should be, in the eyes of the youngest generations.

As important as all the steps that go into chocolate making are, product innovation and consumer input are equally valuable.