Australia’s major chocolate manufacturers have each committed to using sustainably sourced cocoa in their locally produced products.

McCormick & Company has unveiled its annual McCormick Flavour Forecast, which aims to reveal the top trends and ingredients driving the future of flavour.

Puratos has acquired Melbourne Jam Manufacturing Co, a local, family-owned bakery and confectionery fillings business that has been operating since 1925.

Australian ingredients company Juremont has won the exclusive agency to supply Australian food manufacturers with Barry Callebaut cocoa product.

A Perth biotechnology company is claiming a breakthrough in the GI levels of white bread.

Consumer demand for calorie information has led Treasury Wine Estates (TWE) to publicise the calorie content of its wines online.

Lion is in the second phase of a campaign which addresses common myths about beer.

Fonterra has responded to consumer demand by reducing the sugar content of one of its yoghurts by 25 per cent.

Mondelez International has committed to removing artificial colours and flavours from its products.

Nestlé has announced that KitKat will become the first global chocolate brand to be made only from sustainably-sourced cocoa from early next year.

The new Allen’s Jelly Tots – last sold in Australia in 2004 – have returned to the market, but this time with no artificial colours.

DSM has launched a new ingredient that has been shown to help digestion in gluten-sensitive consumers.

Fonterra's new powder plant at Heerenveen in the Netherlands receives a royal welcome.

Domino’s Pizza Enterprises has announced that it will remove all artificial colours, flavours and preservatives from its menu over the next two years.

The US Food and Drug Administration (FDA) has given food companies three years to cut trans fats from the US food supply.

The use of wheatgrass in supplements and food and drink products is a trend that doesn't appear to be easing.