news
Why Cargill’s Cocoa Promise represents the fight for gender equality
8 March 2017 | By New Food
We celebrate International Women's Day by looking at what Cargill are doing to empower women in the cocoa supply chain...
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Confectionery & Chocolate
news
Divine Chocolate announces Dividend for its farmer owners in Ghana
27 February 2017 | By New Food
Divine Chocolate, the leading international Fairtrade company, has released its 2016 figures that include dividends for its Ghanaian farmers...
news
Why are cocoa farmers in Côte d’Ivoire still living in poverty?
22 February 2017 | By Roy Manuell | Digital Editor
New study shows the road to make cocoa a sustainable and high yielding crop is still long...
news
Allergen-free turmeric gummy to launch at Vitafoods
20 February 2017 | By Roy Manuell | Digital Editor
Anlit is to launch vegetarian curcumin gummies for consumers seeking curcumin supplement alternatives...
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Why Barry Callebaut’s model for sustainable growth is one the entire food industry should follow
6 February 2017 | By Roy Manuell | Digital Editor
The cocoa manufacturer is providing the entire food and beverage sector with a model for sustainable and responsible growth...
news
Food additive E171: first findings of oral exposure to titanium dioxide nanoparticles
25 January 2017 | By INRA-France
Researchers from INRA and their partners have studied the effects of oral exposure to titanium dioxide, an additive (E171) commonly used in foodstuffs, especially confectionery...
news
New 3D sweetener to reduce sugar in your coffee
23 January 2017 | By New Food
Lampados International Ltd. will launch Liteez, a next-gen sweetener, at the ISM show in Cologne later this month...
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Record-breaking financial year for Welsh confectioner
18 January 2017 | By New Food
Record-breaking year for Welsh confectioner Bon Bon Buddies as the company look to Asia to expand...
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How Nestlé are adapting to the changing world of the food and beverage industry
11 January 2017 | By Roy Manuell, Digital Editor
What lies ahead for the manufacturing giant as consumers become more and more health conscious? We take a look at what's changing for one of the food world's giants...
news
Barry Callebaut moves to sustainable carton in EMEA
11 January 2017 | By New Food
Barry Callebaut now purchases 95% of its corrugated carton boxes as Forest Stewardship Council (FSC) certified in the EMEA Region...
news
Metal found in ice cream
14 December 2016 | By Bunting Magnetics Europe
Earlier this year, the BBC reported that ice cream maker Ben & Jerry's had to recall tubs of 'Cookie Dough' ice cream as they may contain fragments of metal...
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Issue #6 2016 – Digital version
Read the free-to-view digital version of the latest issue of New Food...
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Confectionery supplement
In this supplement: filling oils in chocolates; Big Bear sweet makers; 3D printed sweets; cocoa butter crystallinity; chocolate cultivation and manufacturing; and ProSweets 2017 show preview...
whitepaper
App note: Water activity in confectionery
In this whitepaper Novasina discuss how each candy present enormous challenges for all confectionery manufacturers but unfortunately are part of reality...
article
An overview of the crystallinity of cocoa butter
Chocolate makes for one of the most interesting products, because although it is incredibly tasty, it also demonstrates a plethora of scientific principles. The development of chocolate as we know it today has a rich cultural history, and over the years scientists and engineers have refined the process of making…
