research
Cargill unveils major investment with Belgian House of Chocolate venture
Cargill’s European managing director for chocolate, Inge Demeyere, has hailed ‘a major milestone’ for the company in formally unveiling its new innovation and research facility in Mouscron, Belgium, writes Neill Barston.
The rise of ‘Alt Choc’ cacao free chocolate could herald a new dawn
This week’s release of a non-cacao based chocolate from UK startup firm WNWN as one of the very first of its kind, is a significant milestone.
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
The appliance of science, as QOA develops cocoa-free chocolate series
The brother and sister scientific team behind QOA are bringing a potential sector revolution in developing a chocolate series using industry ingredient by-products instead of cocoa. Neill Barston reports
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Mars confirms summer construction for major Chicago research site
Mars has confirmed that construction is set to begin this summer on an advanced new major research and development hub in Chicago, US, driving product creation across its key confectionery and snacks ranges, writes Neill Barston.
Business news, Cocoa & chocolate, New products, Processing, Regulatory
Italy’s IMA equipment and systems group marks Earth Day launching its OpenLab facilities
Marking Earth Day this month, Italian industry machinery group IMA has launched its OpenLab facilities – advanced laboratories and testing areas, dedicated to the research on sustainable materials, technologies and production optimisation processes, writes Neill Barston.
Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Glanbia Nutritionals research finds continued rise in consumer healthier snacking
A key industry study has found that momentum in European consumer snacking trends is continuing a rise towards better-for-you options supported by functional ingredients like protein, according to studies from Glanbia Nutritionals.
Business news, Cocoa & chocolate, Ingredients, Sustainability
Mintel research shows optimism for confectionery market gains in 2022
While the pandemic continues to impact confectionery trends, there’s hope for revival this year, as Neill Barston finds speaking to Marcia Mogelonsky, director of insight, food and drink, at Mintel
Business news, Cocoa & chocolate, Ingredients, New products, Sustainability
Exclusive feature: Driving development of confectionery finished products
Challenging conditions amid the pandemic have driven demand for healthier and functional jellies and gums, representing key opportunities for manufacturers. We explore some of the latest equipment and finished products. Daisy Phillipson reports
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Regulatory, Sustainability
Exclusive feature: ProSweets Cologne 2022 extended review
Having experienced a pandemic-enforced absence of two years, this year’s ProSweets was always destined to be a memorable event, as editor Neill Barston found in Cologne
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Glanbia Nutritionals makes €1.4 million investment into Irish research and development site
Global ingredients and solutions group Glanbia Nutritionals has placed a €1.4 million investment into enhancing its Research and Development facility in Kilkenny, Ireland, reports Neill Barston.
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Processing, Sustainability
Spotlight: Behind the scenes at Nestlé’s York KitKat production
While the pandemic may have posed operating and logistics challenges, York’s treasured connection with the confectionery sector continues apace in the hands of Nestlé, as editor Neill Barston discovers
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
Cargill: Behind the scenes at the House of Chocolate
Neill Barston, editor of Confectionery Production speaks to Anne-Cecile Duhem, project manager for Cargill’s House of Chocolate at its Mouscron facilities in Belgium, on its prospects for confectionery R&D and pilot plant
Focus: Raising the bar for chocolate production
The global chocolate market is continuing to be driven by processing and product development innovations despite pandemic challenges, as Neill Barston finds speaking to major corporations and smaller businesses influencing the sector, including Cargill.
Business news, Cocoa & chocolate, New products, Packaging, Processing
Tate & Lyle expands with key Dubai technical application centre for product research
Global ingredients and solutions firm Tate & Lyle has confirmed the opening of its new Technical Application Centre in Dubai, accelerating work within in a number of sectors including snacks, dairy and potential confectionery applications.
Business news, Cocoa & chocolate, Ingredients, Processing, Sustainability