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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...
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…
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…
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…
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...
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…
21 August 2013 | By ADM
ADM Cocoa is delighted to announce the launch of a new deZaan™ reduced-fat cocoa powder...
Keeping rheology simple and accessible can cause problems in the daily production of chocolate due to lack of information.
20 June 2013 | By Barry Callebaut
Barry Callebaut announces the opening of its first CHOCOLATE ACADEMY™ center in South America...
20 June 2013 | By Barry Callebaut
Participating cocoa farmer cooperatives are the first cooperatives in Cameroon to become Rainforest AllianceCertified™...
15 May 2013 | By Barry Callebaut
Barry Callebaut is set to receive the "Sustainable Standard-Setter" award at the Rainforest Alliance 2013 Annual Gala...
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...
11 January 2013 | By Ramana Sundara, John Rasburn and Josélio Vieira, Nestlé Product Technology Centre
In-line control elements are an increasing development in the pursuit of efficient processes in a wide range of manufacturing sectors. Advances in sensor technology and computing power are now providing instruments which can greatly improve the efficiency and accuracy of manufacturing, and at a cost which is moderate in comparison…
11 January 2013 | By Jürgen Stohner, Brenno Zucchetti, Fabian Deuber and Fabian Hobi, ZHAW Zurich University of Applied Sciences, ICBC Institute of Chemistry and Biological Chemistry and Bernhard Lukas and Manfred Suter, Max Felchlin AG
In today’s modern society, chocolate has been established as a premium lifestyle food product. Besides oil and coffee, cocoa is one of the most valuable commodities of global trade. About four per cent of cocoa beans traded on the world market originate from the noble criollo bean and are the…
11 January 2013 | By Helen Bahia, Editor, New Food
Morten Andersen, Technology Specialist at AarhusKarlshamn AB discusses why lowering trans fats and saturates is important for the confectionery industry.
