New 'Natural Dark' cocoa powder set to create a new standard ‘for years to come', after breakthrough at Barry Callebaut’s Research & Development Center.
The 48-year-old Spanish confectioner, known for its flavorful gummy candies, doubles down on the American market with new products created alongside the key teen demographic.
With 90% of the confectionery buying market and 75% of the snack market attending, the annual expo presents a valuable chance to share insights and ideas, according to the trade association.
The sustainable chocolate maker spent three years developing a solution for its truffles, as part of its commitment to packaging its full portfolio in recyclable or compostable material by 2020.
Expected to open in mid-2020, the supplier broke ground this week on the Baramati facility, which will produce 30k tons of chocolate and compound annually.
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
The CPG giant is bringing two upcycled concepts to market through its SnackFutures hub, including jerky made from cacao fruit and chips made from vegetable scraps.
Out of 50 applicants, the Rainforest Alliance selected a winner and runner-up for their remote-sensing data plans to help digitize cocoa farming in Ghana.
Focusing on the food and hospitality industry, Print2Taste wants pastry enthusiasts to use the printer, known as mycusini, to create decorative chocolate pieces at home.
