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ice cream

These are all the posts that have been tagged with ice cream.

ADM opens new advantage centre

1 May 2012 – ADM has opened a development centre for its customers in Koog aan de Zaan in the Netherlands – the home of its deZaan premium quality cocoa and chocolate. The centre offers customers pilot facilities, technical demonstrations, cocoa and chocolate seminars and more. As ADM’s new worldwide centre of excellence for cocoa […]

Vanilla prices explode

4 April 2012 – A worldwide shortage of vanilla pods could send prices rocketing this summer. The cost of the spice has remained at approximately $25 per kilo for the last six years, but following poor harvests in India and Mexico and opportunists stockpiling the spice, in the past two months the price has already […]

Economical ice cream

27 March 2012 – The installation of wrapping equipment by a UK ice cream manufacturer has resulted in cost savings. When a new packaging line was being considered for the plant, a key requirement was that production of the main plant must be able to continue even if the operation of the packaging line was […]

Magnum pledges commitment to Rainforest Alliance

23 February 2012 – Magnum has pledged its commitment to Rainforest Alliance certification, announcing it will be the first ice cream brand to source 100% of its total global cocoa supply from Rainforest Alliance Certified farms by 2015. To reach this goal, the aim is for 60% of the cocoa that Magnum uses across its […]

World’s first 100% soft melting real chocolate for ice cream

27 January 2012 – Barry Callebaut has launched an exciting new generation of soft melting ice cream chocolate bites called ChocMelts inclusions. Unlike standard compound based drops, the ChocMelts inclusions are the first ever to be made from 100% chocolate, offering the unmistakably intense flavour and texture of genuine chocolate. Because they melt together with […]

Don’t be afraid of the dark

26 January 2012 – The new Dutch dark cocoa powders range is one of the results of an investment by Cargill’s cocoa & chocolate business in its Wormer facility in the Netherlands – home of the renowned Gerkens cocoa powders. The Dutch dark range of powders combines an intense dark colour with a smooth chocolaty […]

Barry Callebaut meets Unilever’s chocolate needs

23 January 2012 – Barry Callebaut and Unilever have signed a new long term global partnership agreement. Under the terms of the agreement, Barry Callebaut will become Unilever’s strategic global supplier and innovation partner of choice for its cocoa and chocolate needs. This new global supply agreement builds on the existing long standing working relationship […]

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 […]

Convenient, premium ingredients

2 December 2011 – Barry Callebaut continues to focus on convenience and premiumness with the launch of new confectionery decorations, fillings and inclusions. Barry Callebaut is proud to present Désir, the ultimate chocolate filling with the smoothest bite and the most delightful taste, comparable to an artisanal made ganache. The Désir filling range will help […]

Cargill’s cocoa

Yesterday I visited Cargill Cocoa & Chocolate in Mouscron, Belgium. Brigitte Bayart, marketing manager and Michel Goemaere, commercial director talked me through Cargill’s unique T model design (see below). This means Cargill can bring together its chocolate knowledge with its expertise in other food sectors, eg sweeteners and oils & fats. This is beneficial to […]

New chocolate tastes

13 October 2011 – Investment by Cargill’s cocoa & chocolate business has boosted Cargill’s chocolate capabilities in speciality tastes. Three new chocolate tastes are the first fruits of this investment: chocolate with mocha (coffee) paste, chocolate with hazelnut paste, and an authentic Gianduja (hazelnut) chocolate, and are produced using two new processes developed by Cargill. […]

Protecting against price increases

23 August 2011 – Volatile cocoa prices and recent supply issues, have resulted in many confectioners and bakers looking for a solution to reduce the amount of cocoa they are using in their products as a means of controlling recipe costs and ensuring price increases are not passed onto consumers. To help with this problem, […]

Modernised colour facilities opened

21st June 2011 – Chr. Hansen has official reopened its extended and modernised colour expertise center in Montpellier, France. The site will be the central arena for international customer innovation focusing on new, natural appearances for tomorrow’s food products. In April Chr. Hansen announced the inauguration of two extended colour production plants in Peru and […]

Weighing control module

16 June 2011 – Marco have introduced the ‘e’ weighing control module (ECM). The company claims that this is the only system to offer such comprehensive ‘e’ weighing management control and has been developed to improve the overall real time control and yield of the packing process by reducing and controlling profit sapping over filling […]