Barry Callebaut hails new cocoa fermentation method
A novel cocoa cultivation method and a new approach to fermentation are resulting in cocoa beans with enhanced quality, claims industrial chocolate supplier, Barry Callebaut.
Archives for February 2, 2011
Sugar: regulatory sweet nothings leave food and drink makers in limbo
Jazz singer Nina Simone’s plaintive, “I want a little sugar in my bowl”, will strike the right note with Europe’s beleaguered sugar industry.