Leading pod-to-pallet chocolate supplier, Barry Callebaut, is targeting manufacturers in the Americas with a stevia-based dark chocolate for use in multiple applications, including moulding, enrobing and inclusions.
With cocoa per-tonne prices standing at about €2080 in the aftermath of the Ivory Coast crisis, chocolate suppliers are coming to the fore with solutions to deliver ‘chocolateness’ with less chocolate content in goods like muffins and baked foods.
Confectioners will probably get away with increasing prices on chocolate bars without significantly denting demand because they are generally low ticket items bought as treats in an area with high brand loyalty, analysts have predicted.
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.