Ingredients

Nature Shift’s ‘Not Guilty’ range tastes good and does good

Nature Shift

It is becoming a firm trend within the confectionery industry for manufacturers to focus more on health-conscious consumers. Nature Shift is a newly launched food agency focused on bringing snacking foods to market to help consumers make the shift to something more natural when looking for a treat. Founded on the premise of enjoying a…

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California Almond acreage increases in 2018

California Almond

USDA’s National Agricultural Statistics Service (NASS) reports that California’s almond acreage continued to increase in 2018. Bearing acres, or orchards that have matured enough to produce a crop, are reported at 1.09 million acres, which is up 6% from 2017. Total almond acres for 2018 is estimated at 1.39 million acres, up 2% from the…

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It’s a flavour fest for pralines with new concepts from Pecan Deluxe

Pecan Deluxe Candy

With the breaking news that the use of nuts and seeds in food and beverage product launches has increased globally by over 7%, Pecan Deluxe Candy is planning to help meet ongoing demand with the development of brand new flavours for both praline nuts and seeds. Bakery and snacks were the top categories identified as…

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GoodMills Innovation enable food products with bonus health benefits

GoodMills Innovation

GoodMills Innovation will present its new product RutinX – Tartary Buckwheat at this year’s SNACKEX on 27 and 28 June in Barcelona. This ingredient is ideal for snack concepts with additional metabolic power. The company will also showcase innovative whole grain flours: in contrast to conventional wholemeal flour, SNOW WHEAT and SNOW SPELT offer an…

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Plamil launch snack bars with no added sugar

Plamil

Plamil is launching a range of three indulgent new snack bars with no added sugar. The three 35g bars are made with 72% cocoa which is UTZ (Rainforest) certified, with the sweetness coming from Finnish Birch xylitol, delivering a great taste without the sugar. As with all of Plamil’s chocolate, the three snack bars are gluten…

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Sustainable Cocoa Horizons chocolate coming to Brach’s portfolio

Ferrara Candy Co.

The Ferrara Candy Co. brand has reformulated its chocolate recipe for all of its double-dipped products and many of its other chocolates, including double-dipped peanuts, chocolate-covered almonds and malt balls. Brach’s worked with the Cocoa Horizons Foundation to supply the chocolate and retool the formula. The process complements inclusions and through increased caramelization provides creamier…

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Carob powder may replace cocoa for phytosterol-rich muffins

Plant Foods for Human Nutrition

A new study suggests that carob powder may provide a cheaper alternative to cocoa powder in muffins by helping to reduce sugar and increase phytosterol and isoflavone levels. Data published in Plant Foods for Human Nutrition indicated that carob powder increased total phytosterol content by 17% and levels of the isoflavone genistein by 18%. In…

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Sleaford Quality Foods extend sugar and salt renovation even further

Sleaford Quality Foods, cross-category supplier of multiple packaged foods, have pledged to further renovate sugar and salt from their range. The new programme encompasses soups, stuffing, jelly crystals, bakery mixes, gravies, sweet and savoury sauce mixes. The aim is to deliver sugar and salt levels below the March 2018 recommendations from Public Health England. Sleaford…

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Ice cream inclusions on the up and up – Pecan Deluxe survey says

Whether traditionalist or trendsetter, one thing is certain: the vast majority of UK ice cream consumers still prefer “bits” in their creamy desserts. In a recent survey* commissioned by inclusions pioneer Pecan Deluxe Candy, an overwhelming 77 per cent of respondents cited a preference for some kind of mix-ins when selecting their favourite ice cream.…

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