Monthly Archives: April 2015

Cocoa fibre replacement

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The company is working with a number of major food brands and food manufacturers to introduce them to benefits of reformulating their recipes to reduce their reliance on cocoa to a mixture of cocoa with the micronised ultra-fine cocoa fibre powder – delivering considerable benefits to their manufacturing processes and valuable cost savings.

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European Commission extends Barry Callebaut’s health claim on ACTICOA® products to extracts

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The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, announced today that the European Commission approved the extension of the company’s existing health claim on cocoa flavanols to cocoa extracts (Regulation (EU) 2015/539). Following the positive Scientific Opinion issued by the European Food Safety Authority (EFSA) in May 2014 on the health claim for cocoa… Read more »

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Mind blowing

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ISM Innovation Award winner Tolga Erden tells Susannah Millen about the background to the launch of innovative popping candy SoundyCandy. Since childhood, I have had a special relationship with sweets,” says Erden, founder of the innovative new confection SoundyCandy. Erden was born in Istanbul, Turkey and later moved to Eskisehir, which is close to Ankara. His grandfather was the owner… Read more »

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IFF Intensifies FMP Flavor Development in Bakery

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Governments and consumer organizations are continuously advocating further reductions of sugar, fat or salt in food and beverage products. For example, the UK Food Standards Agency has announced even more challenging 2017 salt targets. Consumers are continuing to be more interested in healthier formulations.

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The most delicious wrapping on Earth

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It is not only the tasty and flavored ice cream which contributes to a delicious dessert. It is the combination with a crunchy, maybe chocolate-dipped or fancy-shaped ice cream cone or cup makes your dessert even more attractive.

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