These are all the posts that have been tagged with cocoa.
ADM Milling has added two seasonal limited edition cake mixes, Zesty Lemon and Zesty Orange to its Bakery Mix portfolio.
Equipment: Cocoa processing Ingredients: Flavours and colours Packaging: Labelling and coding Product focus: Bakery products Show issue: Food ingredients Europe
At the upcoming National Association of Convenience Stores (NACS) annual show in Chicago, Mars Wrigley Confectionery US will share insights for retailers from its recently announced ‘Omnichannel’ category approach, as well as new products and line extensions.
British artisan chocolate producer Islands Cacao & Chocolate is set to scale-up its production capabilities thanks to a £39,750 grant from the Eastern Agri-Tech Growth Initiative, run by the Greater Cambridge Greater Peterborough Enterprise Partnership (LEP).
Cargill has published its third report on the progress and achievements of the Cargill Cocoa Promise, its commitment to sparking a more sustainable cocoa sector for generations to come.
Research institute Campden BRI is inviting companies to join research into the evaluation of viable routes for sugar and fat reduction in chocolate and related products.
The confectionery industry is once again uniting in the battle towards sugar and fat reduction, this time with the launch of a research group dubbed the ‘chocolate and confectionery club.
Chocolate brand Ritter Sport is mastering what it terms the ‘globalisation of enjoyment’ with the help of flexible wrapping technology.
Cargill has revealed that it has made its first sustainable premium payment by electronic transfer to cocoa farmers in Ghana.
Chocolate products produced by major brands have been linked to the destruction of national parks and protected areas, a new report claims.
It’s been a busy week for the Confectionery Production team as we prepare to send our bumper Supplier Profile issue to press. In it, we have information from 24 suppliers in the industry – from ingredients to processing equipment manufacturers.
Cocoa products and chocolate manufacturer Barry Callebaut has signed an agreement to acquire the ingredients division of US-based Gertrude Hawk Chocolates.
Chocolate and cocoa products manufacturer Barry Callebaut has developed a fourth type of chocolate next to dark, milk and white chocolate 80 years after the introduction of white chocolate.
UTZ has become the first organisation to join the International Cocoa Initiative (ICP) as a non-profit contributing partner.