Amazonian Cocoa’s Untapped Health Benefits Revealed
Researchers at UNESP in Brazil discovered that post‑harvest processing of Amazonian cocoa dramatically alters its nutritional profile. Fermentation lowers phenolic antioxidants but raises amino acids, potassium and magnesium, while unfermented beans preserve phosphorus and calcium. The team proposes blending fermented and unfermented beans to achieve both rich flavor and enhanced health benefits. The findings open a path for premium chocolate makers to market cocoa as a more functional ingredient.
‘Sweet Treat People’: 7 Ways Gen Z Is Driving America’s Sugar Boom
Research by Talker Research for HI‑CHEW shows Gen Z is the most frequent sweet‑treat consumer, with 72 % eating one to six treats daily, surpassing millennials, Gen X and baby boomers. A striking 86 % of Gen Z label themselves “sweet treat people,” tying these...
Barry Callebaut Profits up 66% but Sales Slump Continues
Barry Callebaut posted a 66 % jump in net profit to CHF 801.8 million (about $882 million) for H1 2025/26, buoyed by lower tax and interest costs. Operating profit slipped 4 % as volume declines, supply disruptions and over‑capacity weighed on performance. Sales volumes remained down...
2,000+ Supply Ships Stranded: Iran War Puts Food Security at Risk
More than 2,000 vessels carrying grains, edible oils, soft commodities and fertilizers are stranded in the Strait of Hormuz due to the ongoing Iran conflict. The blockage threatens spoilage of perishable cargoes and creates immediate shortages for food‑and‑beverage manufacturers, while...
Ferrero Gets World Cup Fever as Confectionery Goes Big on Sport
Ferrero has launched a FIFA World Cup promotion running from June 11 to July 19, offering daily prizes and a $1 million grand prize (≈$1.25 million) to shoppers who buy any two Ferrero products. The campaign features seven‑time Super Bowl champion Tom Brady as its...
Big Food’s High‑stakes Race to Reformulate
Big food companies are undertaking a sector‑wide reformulation effort driven primarily by tightening regulations on sugar, salt and fat, alongside shifting consumer preferences for healthier and novel ingredients. Supply‑chain volatility and cost pressures are also prompting ingredient swaps, while sustainability...