We spoke with the Chicago-based ingredient company at IBIE 2019 about how its non-digestible, essentially calorie-free ‘rare sugar’ can change the better-for-you and functional side of chocolate and candy.
The new premium line features Ghanaian chocolate in semisweet and ‘extra dark’ morsels. Plus, Nestlé boards the unicorn train with pink and blue-swirled chips.
The all-in-one tabletop machine completes each step of the chocolate making process – from nib to conching to cooling – yielding a final product of real chocolate in about two hours, with the help of a digital recipe and guidance app.
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.
