Cargill has expanded the processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.

To scale brazzein sustainably, Sweegen uses a proprietary precision fermentation process, a technology that produces clean and sustainable ingredients.

Cambya's proprietary formula is a one-to-one equivalent to sugar both in body and taste, and offers a rich source of naturally derived fibers.

The Supplant Company has debuted a set of premium chocolate bars developed in partnership with Michelin-star Chef Thomas Keller, its first direct-to-consumer offering in the U.S.

FMCG Gurus research shows that 66 percent of global consumers are more concerned about their overall health as a result of the pandemic. 

Premium chocolate manufacturer Valrhona has collaborated with Swiss-Ghanaian startup Koa to create Oabika, a cocoa fruit juice concentrate for chefs and other gastronomy professionals.

DouxMatok and Hi-Food have teamed up to deliver a nutrition solution that allows food manufacturers to address sugar reduction without compromising on taste, texture, sweetness or nutrition.

Russell Stover Chocolates has launched Joy Bites, a collection of Fairtrade chocolate bars with non-GMO and organic ingredients and no added sugar.