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Cocoa and chocolate - Articles and news items

Nestlé research to make less sugar taste just as good

Industry news  •  2 December 2016  •  New Food

Using only natural ingredients, Nestlé researchers have found a way to structure sugar differently…

Highest of accolades for Scottish chocolatier

Industry news  •  17 October 2016  •  New Food

Perthshire-based Master Chocolatier Iain Burnett received a prestigious gold accolade in the International Chocolate Awards in London…

Barry Callebaut celebrates grand opening of its first chocolate factory in Indonesia

Industry news  •  5 October 2016  •  New Food

New factory to supply chocolate to GarudaFood as it expands with its first chocolate factory in Indonesia in addition to two cocoa factories in Bandung and Makassar…

Barry Callebaut to extend partnership with Mondelēz International in Belgium

Industry news  •  15 September 2016  •  New Food

Barry Callebaut announces its intention to acquire and integrate the chocolate production facility of Mondelēz International in Belgium, into its network…

Cannabis-infused chocolate: The future of confectionery?

Blogs, Featured news  •  13 September 2016  •  Roy Manuell, Digital Content Producer

We bring you an exclusive with Charlie Cangialosi of Kiva Confections, to talk about the possibilities that lie ahead for the cannabis chocolate industry…

Getting metal out of chocolate

Featured news  •  8 August 2016  •  Bunting Magnetics

A Guide to the Best Locations for Magnetic Separators and Metal Detectors in a Chocolate Production Line…

Barry Callebaut and Tony’s Chocolonely team up for fully traceable cocoa

Industry news  •  19 July 2016  •  Victoria White, Digital Content Producer

Barry Callebaut has installed a dedicated cocoa butter tank to produce cocoa butter from traceable beans sourced from Tony’s Chocolonely’s partners…

Lindt & Sprüngli open new $60 million facility in Australia

Industry news  •  11 July 2016  •  Victoria White, Digital Content Producer

As well as expanding its operations, the new facility allows Lindt to capitalise on the company’s strong growth in the Australian market…

Food for thought with Sophi Tranchell, Managing Director of Divine Chocolate

Interviews, Issue 3 2016  •  20 June 2016  •  New Food

New Food talks to Sophi Tranchell, Managing Director of Divine Chocolate, to discuss sustainability, flavours and the future of the company…

Construction of Mondelēz International’s new R&D site begins

Industry news  •  10 June 2016  •  Victoria White, Digital Content Producer

The state-of- the-art research and development facility, situated in Bielany Wroclawskie, is expected to open in the first quarter 2017…

Using ultrasound to check the crystallisation of chocolate

Industry news  •  6 June 2016  •  Victoria White, Digital Content Producer

Scientists have discovered that it is possible to detect differences in the crystallisation of cocoa butter with ultrasonic waves…

Using limonene to enhance low-fat chocolate

Industry news  •  3 May 2016  •  Victoria White, Digital Content Producer

Researchers at KU Leuven have shed light on how adding limonene could improve the texture in lower-fat versions of chocolate and its ability to melt…

Strong 2015 financial year results for Lindt & Sprüngli Group

Industry news  •  8 March 2016  •  Victoria White

The Lindt & Sprüngli Group achieved consolidated sales of CHF 3.65 billion, which equates to an increase of 13.5% in local currencies and 7.9% in Swiss francs…

Nestlé to build Baci Perugina as a global brand

Industry news  •  3 March 2016  •  Victoria White

Nestlé has announced a significant EUR 60 million investment in Baci Perugina to further strengthen this iconic Italian chocolate brand on the world stage…

Choc37.9 – chocolate that doesn’t melt in your hands!

Industry news  •  1 February 2016  •  Victoria White

Barry Callebaut says the Choc37.9 is a solution for the increased demand for chocolate and compound products in warmer climates…

 

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