A Unique Way to Develop New Confectionery Products
Baker Perkins
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Spotlight
  Barry Callebaut-funded studyDark chocolate enhances mood but not cognition, say researchersCocoa flavanols in dark chocolate may keep you calmer and content but no link has been established... |
 UTZ Certified cocoa volumes double after industry commitmentsSale volumes of UTZ certified cocoa have grown exponentially in the past year driven by commitments by... |
 Cocoa processing migrating to origin, says ADMCocoa processing is increasingly moving to origin countries, particularly those in regions where chocolate consumption is rising... |
 Cargill starts construction of $100m Indonesian cocoa processing plantIngredients supplier Cargill has broken ground on its first cocoa processing facility in Asia located in Gresik,... |
 Fair Trade USA: Draft policy changes no hoaxFair Trade USA claims that draft changes to its labeling policy allowing brands with 20% certified ingredients... |
 Emerging markets more open to chocolate innovation, says R&D chiefConsumers in emerging markets are more receptive to new chocolate products than counterparts in established markets because... |
 Petra Foods to defend Nestlé claims of Kit Kat copyingPetra Foods says it will defend itself from accusations that its Delfi Take-It bar infringes Nestlé’s trademark... |
 ExclusiveCocoa flavanol content varies depending on origin, says CallebautBarry Callebaut’s innovation department has revealed that the level of cocoa flavanols, which are associated with a string of... |