News & Analysis on Chocolate, Candy and Cocoa
Equipment that separates liquid chocolate from solid rework components by centrifugal force helps eliminate food waste by enabling the chocolate to be reused in product manufacturer, claims its German developer.
The German confectionery industry has expressed concern over the fluctuation in the price of its key raw ingredient, cocoa, as a result of speculation.
Timber! The latest axe blow from EFSA has fallen, and this time it has taken one of the biggest trees in the nutrition forest: Antioxidants. But let’s not mourn the loss of the tree; let’s look forward to the new opportunities a clear view of the sky can...
As Cargill expands its cocoa farmer training programme in the Ivory Coast this month, we caught up with managing director of Cargill Cocoa & Chocolate, Harold Poelma, to hear about developments in the sourcing of sustainably derived cocoa and his call...