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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…
2 September 2014 | By Wolfgang Danzl, Brewing Engineer, Technical University of Munich and Dr Gottfried Ziegleder, Senior Scientist, University of Applied Science, Weihenstephan
For decades, there have been theoretical considerations about the causes of the aroma improvement during conching of chocolates. Conching is highly important for the sensory quality but is also very time- and energyconsuming, and therefore represents the most expensive step of chocolate manufacturing.
2 September 2014 | By Cargill
Cargill has agreed to purchase Archer Daniels Midland Company’s global chocolate business for $440 million...
1 September 2014 | By Barry Callebaut
Barry Callebaut recognised that a significant increase in operational efficiencies could be achieved through the installation of a robotic palletising system at its Banbury plant...
28 August 2014 | By Healthy Food Brands
Organic Italian chocolate brand, GO*DO has unveiled a striking new range of 85g bars, to complement its existing 35g, six flavour offering...
11 August 2014 | By Unilever
Figures released demonstrate how significant advances in refrigeration technology have resulted in a new generation of ice cream freezer cabinets capable of a 70% energy reduction...
6 August 2014 | By Nestlé
Nestlé UK & Ireland announced it is on target to achieve 100 per cent cocoa from sustainable sources by end of 2015, becoming the first major confectionery company in UK and Ireland to achieve this milestone...
16 July 2014 | By The Lindt & Sprüngli Group
The Lindt & Sprüngli Group, manufacturer of premium quality chocolate world wide, is to acquire the traditional US family business Russell Stover Candies, Inc. headquartered in Kansas City, Missouri...
27 June 2014 | By Nestlé
Nestlé has unveiled a new chocolate moulding and packing line in Ecuador which will use the country’s prized Arriba cocoa beans...
24 June 2014 | By Nestlé
Nestlé has inaugurated its first-ever confectionery plant in Egypt...
1 May 2014 | By Charles Spence, Crossmodal Research Laboratory, Oxford University
The new rounded Cadbury’s Dairy Milk chocolate bar has got many consumers agitated because they say it tastes sweeter than the original more rectangular bar. But the company says that the formulation hasn’t changed. Who is right? This furore can perhaps be explained with reference to the literature on shape…
A standard task in the Quality Control (QC) of typical food spreads – like jam, chocolate spread or peanut butter – is the determination of the yield stress in a container.
21 March 2014 | By The Ukraine Government
On March 19, 2014 OMON (riot police) officers, special police unit under the Ministry of Internal Affairs of the Russian Federation, seized and locked the "Roshen" factory in Lypetsk...
5 March 2014 | By Ramana Sundara, Ángel Máñez and Josélio Vieira, Nestlé Product Technology Centre
Enrobing is a process that involves covering a confection or snack with chocolate or chocolate coatings. Traditionally, this process was slow and involved manually dipping the pieces into melted chocolate by hand. As demand for chocolate-coated sweets increased, it became impractical or impossible to employ enough people to dip sweets…
2 January 2014 | By K. Niranjan, University of Reading
Bubbles are always perceived to represent the best in food and drink. Their presence and characteristics have dominated our perception of the quality of traditional products such as bread, champagne, ice creams and let’s not forget the good olde beers! In recent years, there has been a constant flow of…
