These are all the posts that have been tagged with cocoa.
We’ve just sent the March issue of Confectionery Production to print. In it, you’ll find an overview of what’s happening at international packaging trade show Interpack, as well as the latest trends in confectionery processing and packaging.
Food and agriculture company Cargill has partnered with the International Cocoa Initiative (ICI) to expand their joint actions on child labour in Cote d’Ivoire.
Cocoa and chocolate manufacturer Barry Callebaut has introduced a range of chocolate and fruit fillings for confectionery and bakery applications.
Today, my blog comes to you live from the ProSweets and ISM trade fairs in Cologne, Germany, where everything from automatic panning and moulding machines to chewy sweets and turn into gum are being presented.
Herza Schokolade has developed paleo cocoa flakes from pure organic cocoa mass in a bid to meet increasing demand for chocolate with a high cocoa content.
World cocoa bean stocks fell to 1.48m tonnes during the 2015/2016 season, according to the latest figures.
Confectionery Production looks at what’s in store for confectionery companies in 2017. Those with a greater understanding of their customers’ needs and the ability to adapt to those will fare particularly well.
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.