The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Belgian ingredients supplier Purato says it will launch the first professional chocolate product made with cultured cocoa.

Tate & Lyle and bioalternatives scale-up platform Manus have launched Yume, a new sweetener brand designed to expand access to sugar-reduction solutions.

Reuters has reported that cocoa stocks in the Ivory Coast are piling up as exporters resist the fixed farmgate price, disrupting global chocolate supply.

UPFs are facing mounting calls for tighter regulation akin to tobacco, as new academic research and consumer data point to growing concern over their health impacts.

Nexture has acquired Sipral Padana, an Italian company specialising in value-added semi-finished ingredients.

At this year’s Food Ingredients Europe event, FoodBev caught up with Giulia Bulai, project manager R&D food, hydrocolloids and technical sales for Faravelli, about the team’s latest innovations, including confectionery formulated with monkfruit.

Balchem has made a strategic investment aimed at enhancing its production capabilities for advanced microencapsulated technologies in the food ingredients market.

Renee Leber, manager for food science and technical services at the Institute for Food Technologies explores innovative methods and ingredients to reduce sugar content in candy, chocolate and confections.

Millbio has launched of its Panvivo GPL1ve Bread Concentrate, designed to meet the evolving demands of health-conscious consumers.