ADM Cocoa is launching a new chocolate ingredient in dispersible powder form, highlighting a pressing market need to overcome technical challenges of using melted chocolate in dairy products, beverages and confectionery.
Although many previous attempts have shown that heat resistant chocolate is possible, more research is needed to produce a simple, inexpensive, and tasty chocolate that is resistant to melting, according to a new review.
An explosion in Fairtrade chocolate sales last year in Australia has seen it overtake coffee to become the biggest selling Fairtrade certified product in that market, said the organisation behind the standard.
Cocoa powder and dark chocolate has equivalent polyphenol content and greater antioxidant and flavanol content than various super fruits, claims a new study by research scientists based at the Hershey Center for Health and Nutrition.
The first 100 per cent single source chocolate from Vietnam is being launched by Belgian B2B producer, Grand-Place, who in a bid to increase output is investing heavily in improving the quality of the cocoa beans from the region.
Cargill’s sweetener experts have further enhanced its reduced calorie chocolate prototype that was shown at FIE in November 2009, with the commercial product set to hit the market at the end of 2011, said the company.
UK supermarket chain, Marks & Spencer, said its entire Swiss chocolate range will now feature a corn starch-based Plantic tray to hold the chocolates, while the outer-box, it added, is made from Forest Stewardship Council (FSC) certified cardboard.