Three new circular chocolate plaques have been added to the Unifine portfolio for Christmas 2010. A choice of colourful Santa, Christmas tree or giftbox design centres on each chocolate button-shaped plaque.
AB Enzymes is launching what it calls the “next generation” bakery shelf-life extending enzyme, which is coming to market just days after the expiration of a patent that has so far dominated the market.
The market is expected to be driven by factors including increasing diabetic patient population, surging risks of heart diseases and a health-conscious population, Global Industry Analysts said.
Confectionery giants Nestle and Cadbury are increasing the recommended retail price of a number of their chocolate bars, it has been reported.
The snacks producer is planning to increase the capacity of its Lembeke site and concentrate all of its cake production at its Oostakker facility.
American Key Food Products (AKFP) has applied for a patent for the production process of its gluten-free cassava flour and has begun initial production at its manufacturing facility in Brazil, the company has said.
Barry Callebaut is the first chocolate maker to developed a no sugar added chocolate with an extract from the Stevia plant on an industrial scale. Sugar has been replaced completely by a sweetener solution being high in fibre, with up to 65% less calories than sugar and that does not cause a laxative effect.
Kraft Foods has inaugurated its €10.4 million European Kraft Foods Gum and Candy Research & Development Centre in Eysins, Switzerland.