Cargill and Voyage are scaling cocoa-free confectionery in North America. The NextCoa range is entering North America as manufacturers look for alternatives that reduce cocoa exposure while retaining chocolate-like taste and functionality.
Ingredion’s Argo disruption exposed sweetener processing reliability risks in America. Production challenges, rework, maintenance, and logistics costs weighed on the company’s US and Canada Food & Industrial Ingredients business in the first quarter.
Symrise has expanded smoke alternatives before EU rules tighten again. The portfolio targets reformulation in cold cuts, sauces, snacks, plant-based products, and other savoury applications affected by the phase-out of several smoke flavouring primary products.
California Dairies’ powdered milk recall is widening downstream exposure risks. The FDA is tracking multiple recalls linked to bulk powdered milk and buttermilk used by manufacturers in snacks, powdered beverages, seasonings, and dairy products.
IFF is moving vanilla innovation closer to crop origin conditions. The Madagascar centre combines analysis, extraction, flavour creation, and application development for dairy, bakery, confectionery, and wider food formulation work.
Nestlé’s robusta research targets coffee supply resilience under climate pressure. Six selected varieties increased yields in Côte d’Ivoire trials while improving cup quality and reducing typical robusta bitterness.
IMCD has expanded formulation support in Türkiye’s food sector regionally. The Istanbul technical centre brings application work closer to manufacturers across dairy, bakery, beverage, confectionery, meat, and savoury categories.
Arla is reshaping protein bars around lighter textures and stability. Its AirBar concept uses Nutrilac PB-8420 to support stable aeration, processing performance, and shelf-life texture in high-protein snack formats.
Mars is testing cocoa-free chocolate as confectionery cost pressures intensify.
Debut and Oterra are targeting fermentation-derived Red 40 colour replacement.