News & Analysis on Chocolate, Candy and Cocoa
Suppliers of the food colouring carmine are taking a cautious approach to new customers, as the industry continues to feel the impact of supply shortages, which this year sent prices for the ingredient soaring six fold.
Adding red palm olein to chocolate spread could boost its antioxidant power and nutrient availability, according to new research published in the journal Food Chemistry.
Olam International is planning to invest $43.5m to build its first, large greenfield cocoa processing plant in the Ivory Coast as well as additional primary processing and warehouse facilities.
The UK government is looking to set up a food analysis system, which would test for the levels of sweeteners found in certain products to ensure their safe use.
The world’s first 100 percent biodegradable chip packet attracted a lot of noise last week, but not the buzz that SunChips’ maker FritoLay had been hoping for.