Ingredients
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The latest advances and trends in ingredient technology.

Topics

Artificial and Natural Sweeteners

Trends in artificial and natural alternatives to sugar.

Candy Flavorings

Natural alternatives to artificial flavors.

Chocolate Ingredients

Trends in milk, white and dark chocolate.

Fruits & Nuts

Trends in the usage of fruits and nuts in confectionery.

Healthy Additives

Healthy additive trends, including vitamins, minerals, natural inclusions.

Natural Candy Colors

Trends in natural alternatives to artificial colors.

Sustainability

A look at how confectionery companies are using and promoting sustainable ingredients from around the world.

ARTICLES

ADM’s 2021 Top 5 food trends were shaped by COVID-19

Ingredient company predicts a year of innovation, marked by significant breakthroughs in nutrition.

Crystal Lindell

November 18, 2020

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ADM’s 2021 food trends were strongly influenced by behavioral and societal changes that have emerged since the beginning of the pandemic, the company said.

Barry Callebaut launches Accent chocolate range for North American confectioners

Line features two high-cacao options.

November 18, 2020

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Barry Callebaut's Accent range is expertly crafted to be used in a wide variety of applications, including panning, thin-to-thick enrobing, solid molding and hollow molding.

Barry Callebaut rebrands Van Leer line

New branding is segment-focused, designed for all basic and traditional applications.

November 11, 2020

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Van Leer, Barry Callebaut’s gourmet, North American chocolate brand, offers sustainable, responsible and simple solutions for bakeries, confectioneries, ice cream and beverage makers.

Barry Callebaut inaugurates new office and Chocolate Academy Center in Shenzhen, China

Barry Callebaut opens its fourth office and the third Chocolate Academy Center in China, with hopes of better serving south China.

November 9, 2020

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“I am excited about the great growth potential China offers,” said Ben De Schryver, president of Barry Callebaut Asia Pacific.

Lantic, DouxMatok partner on cane-based sugar reduction solution

Companies have worked for two years to move from pilot testing to commercial scale manufacturing.

November 2, 2020

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Rogers Sugar Inc., parent of North American sugar manufacturer Lantic Inc., and DouxMatok, a food-tech company, have collaborated to deliver a unique sugar reduction solution based on cane sugar to food companies in North America.

Spirulina offer solutions for clean-label blues in candy

With a wide range of formats available, EXBERRY spirulina concentrates can deliver clean-label blue shades for almost any type of confectionery.

Jeannette O’Brien,

October 28, 2020

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Blue is big in 2020. But with consumer acceptance of artificial food dyes continuing to decline, using a clean-label alternative is essential.

Barry Callebaut launches cacaofruit ingredients under Cabosse Naturals brand

Range includes pulp, juice, concentrate and flour made from cacaofruit peel.

October 23, 2020

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Barry Callebaut has launched Cabosse Naturals, a range of 100% pure cacaofruit ingredients including pulp, juice, concentrate and cascara, a fine flour made from the peel of the fruit.

How fats and oils are evolving to create healthier chocolates

Experts from ADM, AAK offer insights into the latest innovations and how candy companies can best use them.

Crystal Lindell

October 21, 2020

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Experts from ADM and AAK offer insights into the latest innovations and how candy companies can best use them to create the perfect chocolates.

Mars Wrigley names Julia M. Brown as new chief procurement officer

Brown, most recently of Carnival, also worked for Mondelez and Clorox.

Crystal Lindell

October 19, 2020

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Brown will oversee Mars Wrigley’s relationships with the supplier community to improve supplier diversity and build the connected and sustainable treating and snacking business of tomorrow.