List view / Grid view
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...
24 June 2014 | By Nestlé
Nestlé has inaugurated its first-ever confectionery plant in Egypt...
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…
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.
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™...
