News & Analysis on Chocolate, Candy and Cocoa
UK R&D group, the Camden & Chorleywood Food Research Association (CCFRA) is offering a food science course to bakery manufacturers in order to boost their optimisation of raw materials and increase productivity.
Four days after announcing the recall of twenty-five chocolate products due to salmonella contamination, Hershey's and the Canadian food inspection agency (CFIA) still refuse to reveal the exact source and cause of the contamination.
DSM Food Specialties' protein ingredient PeptoPro is featuring in a new sports drink being launched in the United States, a formulation for sports beverages that was applauded earlier this year by the Scientific Advisory Board (SAB) on sports...
Sugar processors in the EU are facing further uncertainty over their futures following the announcement of EU fines for failing to reduce stockpiling in the declining sector.
A high pressure processing technique retains a fresh taste while at thesame time killing bacteria andextending shelf life in products such as milk, say US researchers.
A new turnkey packaging system designed as a complete system for wafer products has been developed by European firms SPS and CAMA who joined forces to meet demand in the market.
Roquette's promotion of sugar free luxury chocolate underlines the growing shift in what consumers want from indulgence food products.