News & Analysis on Chocolate, Candy and Cocoa
Russian food group Razguliay has launched a new range of grain-based products under the Divnitsa brand, the first stage of a strategy aimed at allowing the agricultural processor to compete for the first time with value-added imported brands. Angela...
The world's number one caramel colour supplier DD Williamson is driving deeper into the Nordic countries, signing a deal with Swedish food distibutor Norfoods to build growth in the increasingly mature caramel colour market.
Petro-Canada has launched two new synthetic lubricants to the food processing industry that it claims provide added protection in extreme temperature applications.
Packaging manufacturer Pliant has been awarded several significant R&D contracts worth $5.1 million from the US government to conduct leading edge research on food packaging, including several areas with implications for the confectionery sector.
A new chocolate bar which claims to be made from sustainable cocoa plantations was launched in New York late last month with high hopes of building on the growing awareness of ethical products among today’s consumers. Chris Jones reports.
Sun Chemical has increased the price of all packaging inks and coatings by three to seven per cent this month, blaming rising petrochemical costs that could affect the entire packaging industry for the next couple of years. Simon Pitman reports.
Australia looks set to widen the definition of 'wholegrain' to allow more foods to include this term, increasingly associated with heart health, on their product labelling.
UK-based freezing specialist Asymptote has discovered a technique to prevent unsightly sugar bloom from spoiling food products and manufacturers' profits, writes Anthony Fletcher.
In line with growing consumer demand for organic products, Butter Buds Food Ingredients has introduced a certified organic line of natural butter, cream and cheese concentrates.