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Dairy

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

Chocolate Confectionery Production

Explore the world of chocolate confectionery with this year’s Chocolate Confectionery Production training course that has been totally revised and extended to a three-day course to include more areas of chocolate confectionery, such as enrobing, dairy ingredients and emulsifiers. Lectures are given by industry experts who have many years of confectionery experience and are a […]

Cadbury wins purple packaging war

Cadbury introduced the purple Dairy Milk wrapper in 1914. Now, in 2012, the company has won the legal right to stop other chocolate makers using the distinctive colour. Nestlé had been trying for the past four years to stop Cadbury from gaining rights for the colour, saying that colours should not be protected as a […]

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, […]

Remote support capabilty

16 August 2012 – NDC Infrared Engineering has released a remote support and optimisation capability for its MM710e range of Ethernet enabled on-line NIR gauges. These gauges are used extensively in the food industry for real time moisture, fat and protein measurements. This facility enables NDC customer support engineers to have direct access to an […]

A new anti-ageing wonder drug?

30 May 2012 – Scientists have revealed that eating modified chocolates can slow down the ageing process. The research was carried out by Lyotec, a UK biotechnology company, and involved Coco-Lycosome being added to chocolate. This ingredient increases the bioavailability of cocoa epicatechins by 10 to 20 times (subject to chocolate matrix). Epicatechins can help […]

Lactose free milk chocolate

15 May 2012 – Barry Callebaut has launched a lactose free milk chocolate. Initially being launched in Europe, the chocolate differs from existing offerings by using a special skimmed milk powder with the lowest lactose content available on the market. With this particular powder, Barry Callebaut can allow higher amounts of milk powder in its […]

Tate & Lyle opens Brazilian technical service facility

10 April 2012 – Tate & Lyle has opened an application and technical service facility in Sao Paulo, Brazil. The facility is part of Tate & Lyle’s global network of 15 applications and technical service laboratories that provide applications studies, rapid prototyping and complete formulation expertise to help food and beverage customers’ transition more quickly […]

Children at risk from titanium dioxide

9 March 2012 – Children are highly exposed to titanium dioxide, a white food colour additive found in confectionery. A study tested 89 foods that contained the white colour E171, ranging from dairy products and beverages to confectionery and baked goods. Chewing gum products were found to contain the most titanium dioxide. Products such as […]

Business is changing for good

1 March 2012 – Fairtrade sales continue to outperform overall commercial trends with double digit growth in 2011, and look set to grow further in 2012 as businesses continue to expand and deepen commitments to Fairtrade’s model of ethical sourcing. Estimated retail sales of Fairtrade products in 2011 reached £1.32bn, a 12% increase on sales […]

Kosher and halal dairy ingredients

23 February 2012 – The kosher certification for dairy supply products and the halal certification for sweetened condensed milk are the latest additions to the range of quality standards of WS Warmsener Spezialitäten. Customer specific recipes, even halal and kosher, can be developed and produced for the food industry (producers of bakery products, confectionery, delicatessen […]

A flavour solution

22 February 2012 – Givaudan is addressing the mouthfeel challenges that food manufacturers of sweet and dairy products face in low calorie products with its TasteSolutions Mouthfeel programme. The signature programme includes a unique sensory language, Sense It Mouthfeel, and advanced technologies to optimise the taste profile of reduced-calorie sweet and dairy products and provide […]

Intense red cocoa

12 January 2012 – ADM Cocoa is introducing a new, intense red cocoa powder to manufacturers in the Middle East as it looks to expand its presence in the region. The latest addition to ADM Cocoa’s deZaan offering, the new cocoa powder – 400DP11 – can be used to add a dark reddish colour to […]

Sensient invests in UK colour facilities

11 January 2012 – Sensient Technologies Corporation have announced that it has begun the next phase of a series of investments to improve the infrastructure of its UK flavour facilities. The current $6.4 million (€5m) investment will improve efficiencies and work flows for the production of Sensient Natural Origins botanical extracts at its Bletchley, UK […]

Cadbury stands out from the crowd

5 January 2012 – Kraft believes Dairy Milk bars are too hard for shoppers to see and consequently is planning to spend £6 million (€7.3m) on new packaging for its Dairy Milk, Whole Nut and Fruit and Nut bars – this news comes just weeks after announcing plans to axe 200 jobs at Cadbury factories […]