Temper chocolate masses with inclusions in one machine, says Rasch
German equipment supplier Rasch says that chocolate makers can keep inclusions such as whole nuts and raisins in the chocolate mix during tempering without having to separate them.
Archives for March 1, 2013
Blue colors study author clarifies position on lollipop risks
The author of a study on blue dyes in lollipops says that her paper focuses on the risk of systemic absorption in small quantities and not “human health risks”.
Oxfam thanks food industry for ‘bland’ and ‘complacent’ response to damning CSR report
Oxfam will step up its campaign to improve the treatment of people and resources that form part of the supply chain of the world’s biggest food conglomerates, after it cast industry responses to its damning Behind the Brands report as ‘bland’ and...
Dispatches from NCA Miami Conference - Supermarket insights
Confectioners must adapt to online shopping environment, says supermarket boss
Confectionery manufacturers must use electronic communications and ensure in-store displays are “show stoppers” as consumers make the shift to online shopping, according to the head of a US supermarket.