Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
Hachez, owned by the Danish Toms Group, will move part of its packaging production from Germany to Poland in an attempt to claw back some of its recent losses.
Industrial-scale 3D chocolate printers will be on the market within five years, according to 3D printing firm Choc Edge.
Bürkert FloWave, which measures the flow of a liquid in a pipe, is being tested in the dairy industry and has requests from a chocolate manufacturer.
US firm 3D Systems is collaborating with chocolate manufacturing giant Hershey’s to develop 3D chocolates fit for the commercial market.
Chocolate and biscuits have long been paired, but future R&D will be far more sophisticated in terms of production, says the head of business development at Aasted.
Africa’s chocolate market remains a little behind but Asia and South America are booming, and each market needs to be approached differently, says the executive director of Sollich.
Ivory Coast-based, CKG Group Holding is to expand its chocolate operations into Oman in a joint venture with the ‘Sultanate’.
Swiss business developer and Indonesian government signs Cargill Cocoa Promise, just as the firm announces initial cocoa processing tests at its first Asian plant in East Java.
Researchers at the University of Arkansas have discovered a method to characterize polyvinyl acetate in chewing gum that could allow gum manufacturers to experiment with new gum base formulations.
US chocolate moulds firm Tomric Systems has acquired World's Best Chocolate Moulds for an undisclosed sum.
LHT Consultancy and Eagle Vision have developed a system that can help gummie manufacturers save upwards of $50,000 a year by detecting problems on starch molding lines.
Refrigerated and heating circulators are vital tools in quality control in the food industry, according to Julabo.
A new conching process called coarse conching will make it more affordable for smaller chocolate companies to produce their own chocolate mass, according to researchers.
Barry Callebaut says chocolate makers can produce products in novel colors far easier with its new flower-shaped food colorant pellets compared to using high doses of powder and liquid dyes.
Powder praline will help confectioners cut waste and save production time previously lost with paste separation, says French chocolate maker Weiss.
Chocolate makers can cut out timely and costly processes by using a single cutter-mixer vessel, according to Italian equipment supplier RoboQbo.
How does Nestlé get the bubbles into an Aero chocolate bar, why is food engineering dominated by men and what high tech kit produces instant coffee?
Nestlè UK and Taste Success, an industry-led campaign by the Food and Drink Federation (FDF) will host a live Twitter Q&A with engineering graduates from its apprenticeship scheme from midday-2pm tomorrow (Thursday, March 6).
Dark chocolate may help restore flexibility to arteries and prevent white blood cells from sticking to the walls of blood vessels, but increasing flavanol content will not affect these effects and may even put consumers off, say researchers.