article
Chocolate Processing supplement 2014
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...
List view / Grid view
Confectionery & Chocolate
news
Hershey acquires iconic Canadian confectionery manufacturer Allan Candy Company
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...
article
Issue #5 2014 – Digital edition
In this issue: Beverage Processing, Food Fraud, Contaminants, Microbiology, High Pressure Processing, Listeria, Extrusion, Viscosity, Chocolate Processing, plus much more...
article
Chocolate mass – an overview on current and alternative processing technologies
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…
article
Chocolate conching: Aroma improvement by a changed flavour distribution
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.
news
Cargill to buy ADM’s chocolate business
2 September 2014 | By Cargill
Cargill has agreed to purchase Archer Daniels Midland Company’s global chocolate business for $440 million...
news
Chocs away at Barry Callebaut
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...
news
Bigger and better for GO*DO
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...
news
Wall’s creates world’s most energy efficient cabinets
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...
news
Nestlé set to be first major confectionery company to source 100% sustainable cocoa in UK and Ireland
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...
news
Rapid expansion continues at Lindt & Sprüngli
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...
news
Ecuador chocolate line to use high quality Arriba cocoa
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...
news
Nestlé inaugurates chocolate factory in Egypt
24 June 2014 | By Nestlé
Nestlé has inaugurated its first-ever confectionery plant in Egypt...
article
Assessing the influence of shape and sound symbolism on the consumer’s response to chocolate
1 May 2014 | By Charles Spence, Crossmodal Research Laboratory, Oxford University
The new rounded Cadbury’s Dairy Milk chocolate bar has got many consumers agitated because they say it tastes sweeter than the original more rectangular bar. But the company says that the formulation hasn’t changed. Who is right? This furore can perhaps be explained with reference to the literature on shape…
whitepaper
Yield stress of jam, chocolate spread and peanut butter measured with Thermo Scientific HAAKE Viscotester iQ and vane rotors
A standard task in the Quality Control (QC) of typical food spreads – like jam, chocolate spread or peanut butter – is the determination of the yield stress in a container.
