San Diego-based Seminal Biosciences – one of a growing number of startups deploying precision fermentation to produce specialty fats – is aiming to get its first product, a cocoa butter alternative, to market next year in a dark chocolate bar, with additional...
Barry Callebaut has expanded its protein product portfolio by launching its FortiPro brand, a chocolate coating that contains 15% to 20% protein per serving.
Barry Callebaut has outpaced the overall global chocolate market in its full-year results as long-serving chairman Andreas Jacobs announces plans to step down.
A Nestlé-supported study has examined the causes of chocolate fat blooming, a process when white defects appear on the surface of chocolate because of fat crystallization – a serious problem for the global confectionery industry.
Weak fourth quarter cocoa grinds in developed markets suggest that consumers have reacted negatively to wholesale chocolate price hikes from the major brands, according to an analyst.
Cargill joins Barry Callebaut as the joint industrial chocolate powerhouse after its acquisition of ADM’s chocolate operations, but the move is risky in the volatile cocoa economy, says an analyst.
Lindt & Sprüngli has announced plans to double the size of its US headquarters to meet growing consumer demand in the US premium chocolate market, which it says is its biggest and carries the most potential.
The North American cocoa grind has risen 5.77% in the first of quarter (Q1) compared to last year, leading one analyst to say there is still room for growth in the US chocolate market.
Leading industrial chocolate supplier Barry Callebaut has opened its first cocoa pilot plant in North America, a move that follows its reported objective to grow its chocolate volume sales by between 6 to 8 per cent up to 2013.
Sustainable, healthy, cost-effective cocoa butter equivalents may be produced from enriched sunflower oils, and enable formulation of chocolates with higher melting points.
Partial substitution of cocoa butter in confectionery products may be achieved with tea seed oil, a by-product of tea processing, says new research with the potential to help chocolate makers cut costs.
More than a third of regular chocolate-eaters would relish more
choice in the kinds of products available, indicates a new survey
by Barry Callebaut that also shows growing interest in chocolate
from beans of different provenance.
Swiss confectioner Barry Callebaut this week closed the acquisition
of Food Processing International's cocoa factory in Philadelphia,
increasing its factory network and supply chain in North America.
US based cocoa producer Cargill has developed a new method of
processing cocoa which allows for reduced fat content and greater
dispersibility in cocoa powder.
Blending palm kernel oil, extracted by supercritical carbon
dioxide, and palm oil leads to new cocoa butter replacers (CBR),
offering cheaper alternatives with good physical and chemical
properties.
Cocoa bean producer Pan Sino International has announced plans to
build Singapore's largest cocoa processing plant, increasing cocoa
bean supply for manufacturers.
United International Enterprises Limited (UIE), the majority
stakeholder in vegetable oil firm Aarhus United, confirms it will
sell its considerable stake in the Danish firm, due to be divested
by January 2005.
United International Enterprises Limited (UIE), the majority
stakeholder in vegetable oil firm Aarhus United, confirms it will
sell its considerable stake in the Danish firm, due to be divested
by January 2005.
The majority shareholder in Danish vegetable oil firm Aarhus United
could soon place its considerable stake on the market, citing a
potential difference in long-term investment interests.
Despite cheaper alternatives to cocoa butter on the market and new
European rules allowing vegetable fats in chocolate formulations,
uptake for the replacers has been slower than expected as reticent
food makers and marketers stick...
Intensified competition in the ingredients marketplace and
disappointing orders for Cocoa Butter Equivalents (CBE) following
the new chocolate rules leads to job losses at Danish fats and oils
firm Aarhus United.
Hard negotiations followed by new European rules put to bed
long-standing disputes over labelling issues that hung over
chocolate manufacturers. As more European manufacturers turn to
vegetable fats, the challenge is on for ingredients...
Long term sustainable growth is the key aim for a far-reaching
development process at Swedish fats and oils company Karlshamns,
the company confirmed recently when it announced its first half
results for 2002. An increasingly competitive...
