The National Confectioners Association has defended the safety of dark chocolate after Consumer Reports brought attention to the amount of cadmium and lead in the products in a report issued Dec. 15.
The survey builds on Barry Callebaut’s “The Future of Indulgence” Report, released earlier in the year, which found that consumers are looking for indulgences that help them “Celebrate Life,” offering unique tastes and textures for an intense experience.
The California walnut industry is forging a new strategic direction that will address the maturing competitive global market and support a refreshed positioning for walnuts that will highlight their unmatched versatility.
The Science Based Targets initiative (SBTi) approved Ingredion Inc.’s 2030 emission reduction targets, affirming that they are consistent with the levels set by the Paris Agreement, the international treaty aimed at reducing global greenhouse gas (GHG) emissions.
Research supported by the American Egg Board and conducted by CuliNex examined typical baking applications made with egg products vs. those made without eggs.
Sluggish consumer demand ate into IFF volume numbers in the third quarter ended Nov. 30. Volume was challenged in two IFF segments, Nourish and Health & Biosciences, said Glenn Robert Richter, chief financial officer, in a Nov. 8 earnings call.
Corbion, Amsterdam, funded 10% of the cost of a cover crop program established by Cargill, Minneapolis, through a partnership with the Practical Farmers of Iowa.
There have been so many disruptions to ingredient supply chains that have affected the baker’s ability to rely on stand-by ingredients, whether it's minor ingredients like emulsifiers or major ones like flour. Even fats and oils have been hard to come by.
Roquette is launching a new line of organic pea ingredients, including organic pea starch and organic pea protein. The ingredients are produced at the company’s plant in Portage la Prairie, Man., and feature peas sourced in a network of organic growers from Canada.