Souring on sweet: How sugar health concerns are spurring sour flavours
Ongoing consumer concern about sugar consumption means some consumers are turning away from sweet tastes altogether, according to market research organisation Mintel.
Archives for July 15, 2015
Cocoa fermentation with beer yeasts up chocolate quality, say researchers
Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.
Lindt continues to punch above ‘stagnating’ chocolate market in H1
Lindt & Sprüngli has reported strong sales growth in the first half of the year driven by its North American business and recent Russell Stover acquisition as global chocolate markets slow or decline.