• Connect on LinkedIn
  • Follow us on Twitter
  • Find us on Instagram
  • RSS feed
Menu

america

These are all the posts that have been tagged with america.

Mobile advertising

Mondelez International recently stated that American consumers spend more than 23% of their daily media consumption on a mobile device. Yet most marketers dedicate less than 1% of their media spend to mobile. This represents a huge gap in the market, and it is driving Mondelez to think differently about consumer engagement and path to […]

Mondelez International launches Mobile Futures

Mondelez International has launched a mobile marketing initiative. The new program. Mobile Futures, aims at igniting the company’s consumer connections by working and collaborating with some of the brightest and most innovative minds in the mobile space – start-up entrepreneurs. The program will pair Mondelez International’s power brands with select start-ups to not only accelerate […]

Inspiring ice cream

With ice cream sales in the UK topping the magical £1billion mark last year, a leading global inclusions supplier is helping fuel the growing demand for this still affordable treat by expanding its portfolio of innovative and delicious products. Pecan Deluxe Candy (Europe) has invested heavily to help ice cream manufacturers introduce new flavours that […]

Hersheys commits to certified cocoa

The best news I have heard in a long while is that Hersheys has promised to use 100% certified cocoa by 2020. Hershey did not specify which certification scheme eg Rainforest Alliance, Fairtrade or UTZ certified it will apply – if any. But the issued press release did highlight a company announcement made earlier in […]

Hershey to source 100% certified cocoa by 2020

The Hershey Company has said it will source 100 percent certified cocoa for its global chocolate product lines by 2020 and accelerate its programmes to help eliminate child labour in the cocoa regions of West Africa. Certified cocoa will be verified through independent auditors to assure that it is grown in line with the highest […]

Vanilla flavours

The Govanil range of vanilla flavours from Rhodia Aroma Performance is suitable for the bakery and confectionery products such as biscuits, pastries, cookies, cakes, fillings and chocolates. Combining a rare intensity – up to 20 percent higher when compared with standard vanilla flavours – and a note that provides a unique long-lasting effect on the […]

Raise the bar, Hershey

23 August 2012 – A new initiative by the International Labor Rights Forum asks that Hershey fully commits to ethically sourced cocoa produced under fair labour standards. The initiative is supported by 41 consumer owned grocer cooperatives and natural food retailers operating 62 stores, who are concerned about carrying the Hershey brands, Dagoba and Scharffenberger, […]

Malic acid powder receives GRAS status

21 August 2012 – Malic acid powder from Purac, has been granted GRAS status and can now be used in confectionery and jellies in the US. Purac Powder MA is a malic acid coated in sodium hydrogen malate which remains stable even in products with an extended shelf life and delivers an instant but long […]

Cake mix improvements

14 August 2012 – Following recent improvements to Craigmillar cake mixes during 2011 and early in 2012, CSM UK has completed its review and renovation of Craigmillar Scone Concentrate (FVH) and Doughnut Concentrate (FVB) that has delivered a tangible improvement in eating experience to meet the latest consumer preferences. Joining the other six cake mixes […]

PureCircle reaches stevia leaf milestone

PureCircle has reached a major milestone in the global expansion of its supply chain reach. Several recent commercial scale shipments of stevia leaf have marked successful stevia cultivation and sourcing operations for PureCircle in Paraguay, Kenya and the US. PureCircle’s continuous investment and commitment to these regions over the past several years strategically diversifies their […]

Creating the perfect chocolate bubble

6 July 2012 – Nestlé is using zero gravity research to develop its understanding of the foam technology used in its products. The study could help Nestlé scientists create better air bubbles in chocolate. Scientists at the Nestlé research centre in Switzerland are working with the European Space Agency (ESA) on foam experiments designed to […]

Baker Perkins opens South American office

29 June 2012 – Baker Perkins is improving the service it offers to the food industry in South America by opening its own office in the region. Based in Montevideo, Uruguay, it will support new and existing customers across South America in the confectionery, snack and cereal sectors. Heiko Willerts (pictured) has been appointed to […]

NovaGreen produces healthy sugar substitute

23 May 2012 – Canada based refinery NovaGreen plans to produce sugar substitute xylitol over the next two years to supply confectioners in North America A naturally occurring sugar substitute, xylitol is roughly as sweet as sucrose with only two-thirds of the calories. Because it cannot be utilised by bacteria to form cavities, this healthy […]

Keeping dessert toppings in shape

22 May 2012 – Everyone with a sweet tooth loves sprinkles, the brightly coloured confectionary toppings that enhance the taste and eye appeal of desserts. Producing them is an exacting task due in part to maintaining a diameter of 2 mm, and lengths up to 10 mm. American Sprinkle Co. of Pine Brook, New Jersey, […]