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ice cream

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

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 […]

Enhancing the creaminess of ice cream

9th June 2011 – Tate & Lyle has created two new prototypes which demonstrate how ice cream manufacturers can boost the creamy taste of their products with Creamiz As summer approaches consumers are turning to ice cream for an indulgent treat to enjoy in the hot weather, but still remain aware of the importance of […]

Cocoa powder in extreme dark

27 May 2011 – ADM Cocoa has expanded its line of deZaan cocoa powders with the darkest dry powder available on the market today. Delivering the indulgent taste consumers demand, the deZaan D11EB is the deepest shade in the brand’s rich palette of dark cocoa powder options. With a black visual appearance, it can be […]

Think orange

28 April 2011 – LycoRed, Israel, has announced its latest formulation for natural beta-carotene colour, Lyc-O-Beta 1% CWS. Lyc-O-Beta is a natural beta-carotene colour in powder form, designed to instantly dissolve when mixed with cold water. It is suitable for use in a variety of applications such as beverages, dairy, bakery and confectionery. Lyc-o-Beta’s formulation […]

Puratos Group acquires fruit fillings producer Pure Food

28 April 2011 – Puratos has acquired Pure Food, a family owned company based in Latvia, well known for its production of fruit fillings for bakeries, confectioners, ice cream, yoghurts and desserts. The acquisition, will strengthen Puratos’ position on the Nordic, Central and Eastern European markets. Pure Food collects and cleans berries from the Baltic […]