Early success for Fonterra's chocolate-flavoured cheese in Taiwan
has the firm planning to expand the product across Asia in an
attempt to "re-define cheese".
Fresh from airing its photographic chocolate technology on the
BBC's Dragons Den, Chocpix looks to have more innovation up
its sleeve. At the ISM show next month, it will be unveiling the
world's first edible comic.
FGH Consulting has developed methods for using inulin to make low
glycemic index, low calorie and high fiber confectionery and other
food products that are suitable for diabetics. As its first
chocolate bars come to market, the company...
After two years of development ChocoMed, a subsidiary of House of
Brussels Chocolates, is launching its first health and wellness
products using chocolate bars as the delivery medium.
The world's leading cocoa processor Barry Callebaut said yesterday
that it had new evidence to support the anti-cancer and anti-ageing
benefits of its healthy chocolate Acticoa.
The soluble fibre inulin, best known for its beneficial effects on
the gut, also lowers the glycaemic index of dark chocolate,
according to a new study, suggesting the ingredient could be used
in products targeted at blood sugar control.
Growing demand for custom chocolate bars has forced US confectioner
Totally Chocolate to double its existing manufacturing capacity by
opening a new factory.
A new concept in scented packaging has been jointly developed by
European, American and Asian companies to give cosmetic and
personal care a new kind of sensory packaging and another tool to
promote their products.
As supply and demand issues for non-GM lecithin propel ingredients
manufacturers to push alternatives onto the market, Danish
emulsifier firm Palsgaard launches citric acid ester as a lecithin
replacer.
Freshly created AarhusKarlshamn, a merger between former vegetable
fats competitors Aarhus and Karlshmans, completes the building
blocks of its new structure.
Seasonal chocolate sales in the US are forecast to reach $3.3bn
(€2.6bn) in 2005, marking a substantial decline over the past five
years, according to a new report published by Research and Markets.
Key to successful premium chocolate product development is an
understanding of the varying consumer habits, expectations and
behaviour in different countries, according to leading Swiss
premium chocolate manufacturer Lindt & Sprüngli.
