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Nestlé inaugurates chocolate factory in Egypt
24 June 2014 | By Nestlé
Nestlé has inaugurated its first-ever confectionery plant in Egypt...
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Confectionery & Chocolate
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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…
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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.
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Joint statement of the MFA and Ministry of Economic Development and Trade of Ukraine
21 March 2014 | By The Ukraine Government
On March 19, 2014 OMON (riot police) officers, special police unit under the Ministry of Internal Affairs of the Russian Federation, seized and locked the "Roshen" factory in Lypetsk...
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Enrobing in the confectionery industry
5 March 2014 | By Ramana Sundara, Ángel Máñez and Josélio Vieira, Nestlé Product Technology Centre
Enrobing is a process that involves covering a confection or snack with chocolate or chocolate coatings. Traditionally, this process was slow and involved manually dipping the pieces into melted chocolate by hand. As demand for chocolate-coated sweets increased, it became impractical or impossible to employ enough people to dip sweets…
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Confectionery: Creating food structure out of thin air!
2 January 2014 | By K. Niranjan, University of Reading
Bubbles are always perceived to represent the best in food and drink. Their presence and characteristics have dominated our perception of the quality of traditional products such as bread, champagne, ice creams and let’s not forget the good olde beers! In recent years, there has been a constant flow of…
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Rheology of pre-crystallised chocolate masses
4 November 2013 | By Wolfgang Danzl, Head of Laboratory of Chocolate Technology, Fraunhofer IVV and Dr Gottfried Ziegleder, University of Applied Science
Chocolate can be described as a suspension consisting of non-fat particles (sugar, cocoa solids and milk powder particles) dispersed in cocoa butter and a portion of milk fat as a continuous phase. Its unique pleasant taste is produced by a complex interaction of odour-active volatile compounds, which are supplementary to…
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Willie’s Cacao plans more adventures in flavour following fresh finance
23 September 2013 | By Willie’s Cacao
Willie’s Cacao is set to double its turnover following a £250,000 working capital finance package from Santander...
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Rheological aspects of chocolate with an improved health profile
28 August 2013 | By Isabella Van Damme, Material Science Program Manager R&D, Mars Chocolate
Chocolate is adored by people around the world for its unique flavour and smooth, luxurious texture. It provides an indulgent pleasure with the added benefit that cocoa flavanols promote a range of health benefits. Is it possible to improve the nutritional profile of chocolate while still maintaining the quality aspects…
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DeZaan™ launches low fat cocoa powder
21 August 2013 | By ADM
ADM Cocoa is delighted to announce the launch of a new deZaan™ reduced-fat cocoa powder...
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The importance of expanded rheology information and emulsifier functionality in chocolate production
Keeping rheology simple and accessible can cause problems in the daily production of chocolate due to lack of information.
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Barry Callebaut opens CHOCOLATE ACADEMY™ in South America
20 June 2013 | By Barry Callebaut
Barry Callebaut announces the opening of its first CHOCOLATE ACADEMY™ center in South America...
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Barry Callebaut initiates largest sustainable cocoa program in Cameroon
20 June 2013 | By Barry Callebaut
Participating cocoa farmer cooperatives are the first cooperatives in Cameroon to become Rainforest AllianceCertified™...
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Barry Callebaut’s sustainability efforts recognised by the Rainforest Alliance
15 May 2013 | By Barry Callebaut
Barry Callebaut is set to receive the "Sustainable Standard-Setter" award at the Rainforest Alliance 2013 Annual Gala...
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Cargill teams up with Hershey, World Cocoa Foundation
7 March 2013 | By College Hill Ltd
Financial and technical support from Cargill will provide 6,000 more Ghanaian cocoa farmers with access to CocoaLink...
