These are all the posts that have been tagged with cocoa.
Equipment: Weighing and detection Ingredients: Cocoa; ethical sourcing Packaging: Pick and place; robotics Product focus: Jellies and gums Show issue: ISM/ProSweets (29 Jan – 1 Feb)
Well, it’s official. Gone are the days you can get a Freddo bar for 10p in the UK. Brand owner Mondelēz International is set to increase the price to 30p, blaming higher input costs.
Cocoa giant Barry Callebaut has completed its acquisition of a Belgian chocolate factory from Mondelēz International.
Wacker is set to unveil its Candy2Gum technology, which makes it possible to produce chewy candy that turns into chewing gum after a short time, at the upcoming ProSweets trade fair.
Cargill’s cocoa and chocolate business has released its latest report highlighting the key sector trends to help manufacturers develop their next innovations, including four themes: indulgent, premium, healthy and sustainable and clean.
The festive season is always a good opportunity to overindulge in chocolate, but when it comes to what types of product UK consumers buy at Christmas, new research suggests they look for those with ethical credentials.
If I had to pick two words to sum up Health Ingredients Europe (HiE) this week it would be ‘health and nutrition’. The event is the perfect opportunity to not only see the latest ingredient innovations in the industry, but also taste them.
Chocolate manufacturer Barry Callebaut has committed to having sustainable ingredients in all of its products by 2025 as part of its new sustainability strategy entitled ‘Forever Chocolate’.
The Confectionery Production team were at Food Matters Live in London yesterday to discover the latest trends in the industry and see all the new product launches on show.
Cargill has unveiled a next generation dark intense red cocoa powder, with colour attributes the company says make it the only powder of its kind on the market.
Chocolate giant Mondelēz International is joining forces with Fairtrade to expand its farmer-focused Cocoa Life programme to cover Cadbury products globally.
Confectionery Production’s web editor Megan Humphrey attended the European Cocoa Forum in Dubrovnik, Croatia, to discover the challenges facing the cocoa industry.
Equipment: Cocoa processing Ingredients: Flavours and colours Packaging: Labelling and coding Product focus: Bakery products Show preview: Health Ingredients Europe (29 Nov – 1 Dec)
Cargill’s cocoa and chocolate business has established its own licensed buying company (LBC) following the successful application for a license from the Ghanaian Cocoa Board (Cocobod).