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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Confectionery & Chocolate
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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...
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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…
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3D printed sweets: the ultimate in personalised confectionery
Customisation in confectionery has long been a growing trend and Katjes Magic Candy Factory has set an unprecedented standard, through the creation of the world’s first food-certified 3D printer for gelatine-free gummy candy.
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Nestlé research to make less sugar taste just as good
2 December 2016 | By New Food
Using only natural ingredients, Nestlé researchers have found a way to structure sugar differently...
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Cadbury to drop Fairtrade and go Cocoa Life
1 December 2016 | By New Food
Cadbury and Fairtrade have announced a ground-breaking commitment to help more cocoa farmers, their families and their communities, by extending its farmer-focused Cocoa Life programme to Cadbury products globally. Starting in the UK & Ireland in May 2017, with a phased roll-out, Cocoa Life – an industry leading sustainable cocoa…
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Proof and quantification of filling oils in chocolates from enrobers
Enrobed chocolate products are popular but highly susceptible to quality loss; mainly fat bloom formation. Even when production is carried out properly, on occasion manufacturers report serious damage caused by fat bloom.
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Cocoa cultivation and manufacture of chocolates – a long tradition in Brazil
Cocoa plantations date from 1680, shortly after ‘drinking chocolate’ became fashionable in European courts. The beginning of chocolate production dates from 1890 - several decades after the invention of the chocolate bar in Europe.
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Highest of accolades for Scottish chocolatier
17 October 2016 | By New Food
Perthshire-based Master Chocolatier Iain Burnett received a prestigious gold accolade in the International Chocolate Awards in London...
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Barry Callebaut celebrates grand opening of its first chocolate factory in Indonesia
5 October 2016 | By New Food
New factory to supply chocolate to GarudaFood as it expands with its first chocolate factory in Indonesia in addition to two cocoa factories in Bandung and Makassar...
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Barry Callebaut and Prova to launch joint project empowering vanilla farmers
21 September 2016 | By New Food
Barry Callebaut the world´s leading producer of high-quality cocoa and vanilla production experts Prova are combine to launch new project in Madagascar...
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Barry Callebaut to extend partnership with Mondelēz International in Belgium
15 September 2016 | By New Food
Barry Callebaut announces its intention to acquire and integrate the chocolate production facility of Mondelēz International in Belgium, into its network...
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Cannabis-infused chocolate: The future of confectionery?
We bring you an exclusive with Charlie Cangialosi of Kiva Confections, to talk about the possibilities that lie ahead for the cannabis chocolate industry...
