cocoa
olam food ingredients uses cocoa shells to cut carbon emissions
Reduce natural gas usage and carbon dioxide emissions at processing facility by 50%.
AAK’s cocoa substitute delivers ‘more authentic chocolate experience’
Patented plant-based CBS compound allows up to 15% of cocoa ingredients for superior cocoa flavour.
interpack 2023: Bühler to showcase full suite of offerings – from process engineering through innovation to maintenance
Full spectrum of solutions on display.
Guest blog: Let’s grasp the opportunity to address the issues in the confectionery sector
A guest blog from Neill Bartson, editor of Confectionery Production, who is part of the organisational team behind the World Confectionery Conference.
Cargill partners with vertical farming leader AeroFarms
Cargill has entered a multi-year research agreement with vertical farming pioneer and leader AeroFarms aimed at improving cocoa bean yields and developing more climate-resilient farming practices.
Rainforest Alliance enhances global Cocoa Certification Programme
The Rainforest Alliance is strengthening its key Cocoa Certification Programme, delivering a major global initiative to drive more sustainable cocoa farming.
Olam to showcase its latest developments at FiAsia 2019
Olam International will be showcasing ingredients ranges from its Cocoa, Edible Nuts and Spices units at this year’s FiAsia, taking place 11-13 September in Bangkok, Thailand.
Barry Callebaut expands in India
The Barry Callebaut Group, a manufacturer of high-quality chocolate and cocoa products, has broken ground on its new chocolate and compound manufacturing facility in Baramati, India.
Nestlé creates new chocolate using just the cocoa fruit
Nestlé has revealed it has created a chocolate made entirely from the cocoa fruit, using the beans and pulp as the only ingredients.
Round Up: Ingredients
Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news.
Latest cocoa powder offering from Cargill
Cargill has launched its new Gerkens CT70 cocoa powder, aimed at creating consumer preferred bakery products by exceeding their expectations in aroma and chocolate taste.
New and improved complete nutrition on-the-go
UK based Huel has refreshed its snack bar to to improve upon the quality, texture, taste and longevity of the bar.
Cargill outlines plan to end cocoa deforestation
The Protect Our Planet plan provides concrete actions the company is taking to achieve 100 percent cocoa bean traceability, among other aims.
Ginger innovation helps master chocolatier
Brusco’s new stem ginger has enabled Beech’s Fine Chocolates to improve its enrobing process while still satisfying customer tastes for first-class ginger chocolates.