Kai Hummel takes over from Prins as B arry Callebaut’s Global Head of Corporate Comms | A good year for GoodSam chocolates | Döhler acquisition of SVZ to boost red fruit and vegetable ingredients portfolio | Chewing gum brand Milliways bags £3m in f unding

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News & Analysis on Chocolate, Candy and Biscuits

26-Jul-2023

TOP HEADLINES

Kai Hummel takes over from Christiaan Prins as Barry Callebautâs Global Head of Corporate Communications

Barry Callebaut has announced Kai Hummel has been appointed Global Head of Corporate Communications, taking over from Christiaan Prins, who had led the department since January 2020.... Read more

A good year for GoodSam chocolates

Sustainable chocolate brand GoodSAM Foods has announced a strong first half of 2023 with a record-breaking first and second quarter, driven by an expanded retail reach into US, and industry awards recognition, while exceeding fundraising goals and sales.... Read more

DÃ¶hler acquisition of SVZ to boost red fruit and vegetable ingredients portfolio

German ingredients company DÃ¶hler has announced plans to acquire SVZ, a Dutch supplier of fruit and vegetable ingredients, from Royal Cosun. The move is expected to buildout DÃ¶hlerâs portfolio, notably in red fruit and vegetable ingredients.... Read more

Chewing gum brand Milliways bags Â£3m in funding to scale business

Plastic free and plant-based chewing gum brand Milliways has secured Â£3m in funding to further propel its growth.... Read more

View all news headlines for: Apr May Jun

EDITOR'S CHOICE

Chocolate makers report slow down of production as margins become squeezed by inflation

Cocoa bean processing in North America has slumped almost 12% in the second quarter, according to figures released by the National Confectioners Association, the lowest in almost 15 years for that period, while in Europe and Asia, factories ground the least cocoa since the beginning of the global pandemic.... Read more

ON-DEMAND WEBINARS

Creating Gummies with Unique and Impactful Taste Using Buffers, Untapped Formulation Tools

While buffers are well-known as pH regulators, in gummies they also have an untapped potential: modulating taste and flavor in dimensions such as intensity, juiciness, sourness, true-to-fruit, and complexity. Bartek conducted sensory analysis on fruit-flavored gelatin and pectin gummies made with different buffers to...

13-Jul-2023

GLOBAL INDUSTRY NEWS

Food prices unlikely to fall soon: Unilever finance boss

Unilever is unlikely to lower its food prices any time soon despite the UK hitting peak inflation, as it reports sale growth driven by price hikes in its half year financial results.... Read more

EGCG could assist in microbial dysbiosis in autistic children

A new review has analysed the potential of the polyphenol Epigallocatechin-3-gallate (EGCG) to address microbial dysbiosis in children with Autism Spectrum Disorder (ASD).... Read more

How Unilever is using AI and big data to transform its food portfolio

Unilever is tapping into the power of AI and big data biology to optimise its current food portfolio and accelerate new product development.... Read more

Review assesses ergogenic effects of supplements in elite soccer players

More well-designed research with elite soccer players is needed to improve support and advice regarding the use of dietary supplements for athletic performance enhancement, a literature review concludes.... Read more

Female entrepreneurs develop hormone-focused personalised nutrition app

An entrepreneurial duo have created a personalised nutrition platform to help support women's wellbeing with advice that considers the hormonal changes throughout the menstrual cycle.... Read more

Danone for iron: Firm to step up iron deficiency anaemia research in SEA and the case for supplementation

Danone is beefing up research around iron deficiency anaemia among young children in South East Asia, including Malaysia and Cambodia, as well as launching new milk formulas that are designed to help children meet their dietary iron requirements.... Read more

PREVIOUS HEADLINES

Fudge Kitchen celebrates 10 Years of confectionery production in Kent

Alberta scientists discover high-protein, plant-based alternative to gelatin

Blends of emulsifiers and stabilizers can offer cost-effective alternative to locust bean gum

Barry Callebaut expands its footprint in Brazil with new logistics point in the northeast

Calling all Aussie and Yankie cake creatives

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