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Nestlé strengthens global expertise in confectionery
21 November 2012 | By Nestlé
Nestlé continues to strengthen its global r&d network with the inauguration of its newly extended PTC for confectionery in the UK...
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Confectionery & Chocolate
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Resolving quality issues in food manufacturing with advanced data analysis
Multivariate data analysis tools help manufacturers get deeper insights and make sense of their complex data, from understanding raw material properties to identifying critical process variables and the relationships between them which affect quality.
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Unravelling chocolate aroma
6 September 2012 | By Angela Ryan and Alison Hemesley, Nestlé Product Technology Centre
It’s been almost 500 years since Aztec Emperor Moctezuma reputedly introduced Hernando Cortéz to his favourite cocoa-based beverage Xocolatl, but our demand for cocoa and more recently chocolate has continued to grow ever since. Today, world cocoa production is estimated to be 3990 million metric tons and the major cocoa…
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The Hershey Company’s commitment to cocoa sustainability
3 July 2012 | By Andy McCormick, Vice President Public Affairs, The Hershey Company
The Hershey Company, famous for its chocolate bars, Hershey Kisses and Reese’s Peanut Butter cups, is actively engaged in a broad range of sustainability initiatives that are making a difference in the livelihoods of cocoa communities across West Africa. In fact, the company’s support for cocoa communities goes back more…
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Cocoa sector close to reaching tipping point in sustainability
3 July 2012 | By Han de Groot, Executive Director, UTZ CERTIFIED
More and more people are getting familiar with the word sustainability. It is after all everyone’s future that is at stake. Although the concept sustainability is winning terrain, it is still not a ‘reason to buy’ for consumers. Only five per cent are willing to pay more for a product…
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Dark chocolate may help to reduce your stress levels
28 March 2012 | By Nestlé
Eating a moderate amount of dark chocolate every day can help reduce the hormones in your body that make you feel stressed...
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Propraline project delivers a number of solutions for chocolate industry to improve praline quality
6 March 2012 | By Lilia Ahrné, Coordinator, ProPraline and Director Process and Technology Development at SIK – Swedish Institute for Food and Biotechnology
The ProPraline project is now finalised and after three years of intensive research, the project has delivered a number of solutions. Four booklets containing scientific information to help SMEs to produce pralines of high quality and extended shelf-life have been developed during the project and are now available to download…
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Chocolate aeration – Art or science?
6 September 2011 | By Josélio Vieira, Principal Research Scientist, Nestlé Product Technology Centre and Venkata R. Sundara, Group Leader for Aerated and Filled Confectionery, Nestlé Product Technology Centre
Bubble inclusion into chocolate results in a foam in which the gas is dispersed in the continuous fat phase of mainly cocoa butter, which also contains sugar, cocoa and milk powder particles. Aeration allows chocolate products to have a low weight in relation to volume, thereby reducing the calories in…
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The key role played by microbiological testing within a cocoa manufacturing plant
7 July 2011 | By Maurizio Pagano, Microbiology Laboratory Analyst, Quality Department, Kraft Foods UK
Food microorganisms and humans have had a long association whose origins pre-date recorded history. Food, providing nutrients for us, is an ideal culture medium for the growth of microorganisms. Microbial growth is controlled by factors related to the food itself, and also to the environment where the food is being…
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Rheological properties of chocolate
13 May 2011 | By Bettina Wolf, Division of Food Sciences, School of Biosciences, University of Nottingham
Chocolate is a multiphase confectionary product which is consumed as a treat or in-between meals to overcome hunger. The popularity of chocolate is almost certainly due to its unique eating characteristics. It melts in the mouth, imparting a sensation of cooling. The surfaces of the oral cavity are coated by…
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Open innovation and technology scouting
13 May 2011 | By Simon Woolford, Jasper Peters & Matt Hogan, Mars
Open innovation has grown as a topic of interest over the last few years – the phrase is broad and ambiguous enough that many people have claimed its importance for doing business in the new millennium, while at the same time drawing very different meanings from the term. Chesborough coined…
news
A photographic feast for the Australian ice cream connoisseur
28 April 2011 | By Nestlé
An ingenious food photography campaign to promote Nestlé’s Connoisseur ice cream has captivated consumers across Australia recently...
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Barry Callebaut launches Asian agronomic research project aimed at sustainable cocoa cultivation
27 April 2011 | By Barry Callebaut
The program hopes to yield new insights into practical measures for boosting the sustainability, productivity and quality of cocoa production...
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Royal Duyvis Wiener B.V. – Hall 3; C28
19 April 2011 | By Royal Duyvis Wiener B.V.
Since the 6th April 2011, Duyvis Wiener is getting a royal treatment. The award has been presented during a special festivity and since then the company name is Royal Duyvis Wiener B.V...
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United Biscuits extends McVitie’s Penguin range with new Caramel Wafer
20 January 2011 | By United Biscuits UK
United Biscuits UK's new caramel wafer variant to its popular McVitie’s Penguin range will be available from January...
