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29 May 2015 | By Victoria White
New research by Action on Sugar has revealed that there is a huge amount of hidden sugar in seemingly ‘healthy’ fruit snacks aimed at children...
12 May 2015 | By
Nestlé and Google have joined forces to launch “YouTube my break” limited edition KitKat packs, as part of Nestlé’s ‘Celebrate the Breakers Break’ campaign...
6 May 2015 | By Victoria White
The whitish coating, or fat bloom, that appears on chocolate could soon be a thing of the past as scientists discover more about how it is formed...
6 May 2015 | By Victoria White
The Buttermilk Confectionery Co has completed its biggest investment to date by moving all production to brand new £600,000 premises...
16 April 2015 | By Victoria White
Swisscontact Consortium, with members including Barry Callebaut, Mars, Mondelēz International and Nestlé, has entered in to a partnership called GP-SCPP...
1 April 2015 | By Victoria White
The Barry Callebaut Group has announced that the EC has approved the extension of the company’s existing health claim on cocoa flavanols to cocoa extracts...
26 March 2015 | By Victoria White
A new anaerobic digestion system at Nestlé’s factory in Fawdon is turning chocolate and confectionery waste into renewable energy and clean water...
19 February 2015 | By Cargill
Cargill has signed a formal partnership agreement to support Mondelēz International’s Cocoa Life program, which strengthens both companies’ commitment to improving the livelihoods of cocoa farmers and to investing in a sustainable future for cocoa...
5 February 2015 | By ProSweets Cologne
ProSweets Cologne once again showed its important function as a supplier fair and information platform for the sweets and snacks industry. Around 17,000 trade visitors from 78 countries were counted from 1 to 4 February 2015. The share of foreign visitors was 65 percent...
7 January 2015 | By Mars
It is normal for cognitive function to slightly deteriorate with age. Memory capacity begins to worsen, along with processing speed and the ability to form long-term memories...
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
In this Chocolate Processing supplement we take a look at Chocolate conching and the caramel taste of milk chocolates, plus the use of aeration to create smooth, light chocolate...
9 December 2014 | By The Hershey Company
The Hershey Company, a global confectionery leader known for bringing goodness to the world through its delicious chocolate, sweets, mints, beverages and snacks, announced that it has completed the purchase of The Allan Candy Company, a leading North American manufacturer of quality confectionery products based in Ontario, Canada...
In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more...
A lot of time has passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is not intended to summarise all the technical developments…
