Swiss chocolatier Lindt & Sprungli is continuing its innovation
in premium, dark chocolate with a new range boasting 70 per cent
cacao content and a unique mousse-filled centre.
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.
Chocolate giant Mars has filed a lawsuit against Natraceutical,
alleging that the Spanish company is infringing its patents on
polyphenol-rich cocoa extracts by selling CocoanOX extracts in the
United States.
Italian confectionery supplier OPM Chocolate has developed a new
chocolate depositor which claims to boost efficiency levels on
moulding lines while delivering on accuracy.
Hershey-owned organic chocolate company Dagoba has launched four
new additions to its confectionery range to keep consumers
indulging after the new year festivities.
With Easter fast approaching, UK based gift service Gourmet Games
has devised a new way to combine the consumer trend for single
origin, health-boosting chocolate with novelty confectionery for
the holiday season.
UK retailer Waitrose has become the latest store to target the
mounting number of ethically-minded consumers this Christmas with a
new range of Fairtrade chocolates hitting shelves in time for the
festive shopping spree.
The US based Chocolate Manufacturers Association (CMA) has released
a guide to cacao content labels in order to demystify confused
chocolate consumers.
Barry Callebaut has produced a new website entirely devoted to
promoting the nutritional benefits of cocoa in an effort to
counteract the increasingly unhealthy image of chocolate products
and their unpopularity in a health-conscious...
The International Cocoa Organisation (ICCO) has revised its gloomy
cocoa estimate of a 5,000 tonne deficit to predict a global surplus
of 80,000 tonnes of cocoa in the coming year, assuring
manufacturers of a steady supply.
Four days after announcing the recall of twenty-five chocolate
products due to salmonella contamination, Hershey's and the
Canadian food inspection agency (CFIA) still refuse to reveal the
exact source and cause of the contamination.
A new trend for cocoa-based cosmetics could prove advantageous to
chocolate manufacturers as confectionery giant Nestlé leads the way
- joining forces with beauty group L'Oreal.
Innovation may be key in the premium chocolate market but
traditional products are still bestsellers among manufacturers,
according to equipment supplier Chocolate World.
Cocoa bean producer Pan Sino International has announced plans to
build Singapore's largest cocoa processing plant, increasing cocoa
bean supply for manufacturers.
UK Fairtrade chocolate company, Divine, has launched a new variety
of its signature chocolate bar in a bid to further entice consumers
into the ethical cocoa market.
US based confectionery maker Hershey has launched a new range of
chocolate, designed to offer consumers a more upmarket version of
the traditional indulgence.
ADM Cocoa hopes to enable manufacturers to differentiate products
and deliver uniquely attractive foods through the launch of a
bright red cocoa powder.
Evidence backing the antioxidant powers of natural cocoa could
bring new opportunities for confectionery firms looking to boost
slacking sales in a saturated market, reports Lindsey Partos
.
Evidence backing the health promoting benefits of chocolate
continues to mount, bringing dynamism to slacking sales, reports
Lindsey Partos. Researchers from Spain have discovered that
polyphenols found in cocoa extract influence...
Squeezed margins from 'fierce competition' have hit profits at
Swedish oils and fats firm Karlshamns, which this week announced
job cuts in the context of a cost saving programme.
Chocolate makers could see savings from new research that sets out
to tackle the common problem of fat bloom, an unsightly white
powdery film that forms on the outside of chocolate, writes
Lindsey Partos.
Arla Foods Ingredients is to launch chocolate using tagatose
sweetner supplied by Spherix Incorporated for products to be sold
in the Australia and New Zealand markets.
Improving the molecular structure of certain foods such as ice
cream and cocoa, can dramatically improve the taste, texture and
mouth feel of a particular product. This is something Marcos
Bobzin, Buhler's product manager for...
The British are the biggest consumers of chocolate in Europe,
munching their way through more than 10 kg each every year. A
reflection of Britain's ongoing love affair with snacking - and
consumers' reluctance to choose...
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...
Controversial changes over two years ago to Europe's chocolate
rules - that had cocoa puritans and producers up in arms - came
into force in the summer, providing ingredients companies with a
raft of new opportunities.
Danish oils and fats company Aarhus Oliefabrik on Thursday reported
a drop in operating income to DKK93m (€12.5m) for the first six
months of 2002, down from DKK 125m (€16.8m) for the same period
last year, but despite this the company...
