Hotel Chocolat, the 42-store luxury chocolatier, has revealed that its underlying sales rocketed by 14 per cent in the second half of 2009 and that it will open its first stores in the Middle East next month. Angus Thirlwell, the co-founder and chief executive of Hotel Chocolat, said the sales uplift had been driven by a sharper focus on buying… Read more »
A petition to amend US food additive regulations by increasing the safe limit of vitamin D in yeast-raised baked foods was reported by the Food and Drug Administration in The Federal Register of 17 December. Lallemand, Inc., Montreal, QB, filed the application “on behalf of the US baking industry” to raise the safe limit to 400 IU of vitamin D… Read more »
Now held every two years, Europain, the international bakery and confectionery exhibition, will take place 6 to 10 March, 2010, in Paris, France. The show will be held at the Paris Nord Villepinte Exhibition Center in conjunction with the Intersuc exhibition (Sugar and Chocolate or Sucre et Chocolat) making the event an International Bakery, Pastry, Ice Cream, Chocolate & Confectionery… Read more »
British confectioner Cadbury is likely to have a positive future under Kraft, according to a UK member of parliament. In comments made to the Birmingham Post, Ken Clarke, the shadow business secretary, said that Kraft’s eagerness to secure a deal with the company meant the firm was “optimistic about the future of Cadbury”. Kraft sold its American frozen pizza business… Read more »
Advanced Enzymes produces a range of enzyme products suitable for use in baking and fruit juice processing. Enzymes are globular proteins that serve as catalysts for a range of biological and chemical reactions and have a variety of applications. Advanced Enzymes’s baking products include the SEBake range of enzymes, which have different effects on specific baked goods and consist of… Read more »
