Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, announces the launch of the Terra Cacao range: an exciting new innovation in superior tasting chocolate. Based on revolutionary new cocoa cultivation and fermentation methods developed by Barry Callebaut in collaboration with local growers, the Terra Cacao range represents a giant leap forward in terms of both quality and sustainability.
For applications such as coatings, fillings and chocolate shells, ADM Cocoa has expanded the deZaan range with a selection of low saturated fat ice cream coatings that provide around 43% less saturated fat than coconut oil and offer the same characteristics when used in a chocolate flavour ice cream coating.
Downward price pressure from the leading retailers is spurring investment by bakery and confectionery manufacturers in robotic packaging systems, said Tek Pak as it releases a new pick and place system designed to give throughput a veritable shot in the arm.
At the recent World Economic Forum in Davos, Switzerland a coalition of business, governments and farmers launched a strategy to significantly increase food production while conserving environmental resources and spurring economic growth. Organizers noted that the approach is already being implemented in two countries, Tanzania and Vietnam. The strategy, led by 17 global companies, sets ambitious targets for collective action to increase production by 20%, decrease greenhouse gas emissions per tonne by 20% and reduces rural poverty by 20% each decade.
Danish food ingredients supplier Palsgaard is planning to construct a large, state of the art emulsifier factory in Asia.