Cargill patents new cocoa processing method
US based cocoa producer Cargill has developed a new method of processing cocoa which allows for reduced fat content and greater dispersibility in cocoa powder.
Archives for April 16, 2007
Tate & Lyle grows value-added offering with GC Hahn buy
Tate & Lyle has signed an agreement to acquire an 80 per cent holding in German family-run specialty ingredients firm GC Hahn - the latest step in a refocusing on value-added ingredients in place of commodities.
A kiss is just a kiss, chocolate gives better buzz
Chocolate boosts brain activity and increases heart rate more effectively than kissing, according to British researchers.