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5 February 2015 | By ProSweets Cologne
ProSweets Cologne once again showed its important function as a supplier fair and information platform for the sweets and snacks industry. Around 17,000 trade visitors from 78 countries were counted from 1 to 4 February 2015. The share of foreign visitors was 65 percent...
7 January 2015 | By Mars
It is normal for cognitive function to slightly deteriorate with age. Memory capacity begins to worsen, along with processing speed and the ability to form long-term memories...
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
In this Chocolate Processing supplement we take a look at Chocolate conching and the caramel taste of milk chocolates, plus the use of aeration to create smooth, light chocolate...
9 December 2014 | By The Hershey Company
The Hershey Company, a global confectionery leader known for bringing goodness to the world through its delicious chocolate, sweets, mints, beverages and snacks, announced that it has completed the purchase of The Allan Candy Company, a leading North American manufacturer of quality confectionery products based in Ontario, Canada...
In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more...
A lot of time has passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is not intended to summarise all the technical developments…
2 September 2014 | By Wolfgang Danzl, Brewing Engineer, Technical University of Munich and Dr Gottfried Ziegleder, Senior Scientist, University of Applied Science, Weihenstephan
For decades, there have been theoretical considerations about the causes of the aroma improvement during conching of chocolates. Conching is highly important for the sensory quality but is also very time- and energyconsuming, and therefore represents the most expensive step of chocolate manufacturing.
2 September 2014 | By Cargill
Cargill has agreed to purchase Archer Daniels Midland Company’s global chocolate business for $440 million...
1 September 2014 | By Barry Callebaut
Barry Callebaut recognised that a significant increase in operational efficiencies could be achieved through the installation of a robotic palletising system at its Banbury plant...
28 August 2014 | By Healthy Food Brands
Organic Italian chocolate brand, GO*DO has unveiled a striking new range of 85g bars, to complement its existing 35g, six flavour offering...
11 August 2014 | By Unilever
Figures released demonstrate how significant advances in refrigeration technology have resulted in a new generation of ice cream freezer cabinets capable of a 70% energy reduction...
6 August 2014 | By Nestlé
Nestlé UK & Ireland announced it is on target to achieve 100 per cent cocoa from sustainable sources by end of 2015, becoming the first major confectionery company in UK and Ireland to achieve this milestone...
16 July 2014 | By The Lindt & Sprüngli Group
The Lindt & Sprüngli Group, manufacturer of premium quality chocolate world wide, is to acquire the traditional US family business Russell Stover Candies, Inc. headquartered in Kansas City, Missouri...
27 June 2014 | By Nestlé
Nestlé has unveiled a new chocolate moulding and packing line in Ecuador which will use the country’s prized Arriba cocoa beans...
