Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, presents two brand new products at this year’s ISM trade exhibition in Cologne, Germany. Consumers are increasingly demanding authentic products. In addition, the origin of the products becomes more important. With the new Java dark chocolate and Cameroon milk chocolate, Barry Callebaut has extended and perfected its answers to these demands. The two new products are complementary to the company’s existing Terra Cacao™ chocolate range.
Kellogg Company continues to introduce delicious, on-trend frozen food options. «Kellogg is as a leader in the frozen food category because of our keen insights into the needs of consumers», said Michael Allen, president of Kellogg Frozen Food.
Consumers in the United Kingdom will be the first to benefit from a new global initiative by Nestlé to give people instant access to information about the nutritional profile and environmental and social impacts of its products.
Anyone who buys a multi-pack of two-finger Kit Kat chocolate bars in the UK and Ireland will be able to find out more about what they are made of, how they fit into a balanced diet and lifestyle, and how they were produced, just by scanning the packaging with a smartphone.
Barry-Callebaut-Sweet-by-fruit-Visual-ProductsWhile consumers always expected a personal experience, they are also interested in convenience and authenticity, at least according to Barry Callebat’s predictions for the chocolate market of 2014.
The sector is constantly changing, and with it, so is consumer demand. In an effort to shed light on the evolving trends already taking root, Barry Callebaut presented its insights at this year’s International Sweets and Biscuits Fair (ISM) in Cologne, Germany.
Loders Croklaan is anticipating ongoing growth in the use of sustainable palm oil in Europe. Consumer demand for pure and natural products looks set to continue, and food manufacturers can easily respond to this by using palm oil that has been produced in an honest, sustainable way.
There’s a disturbing trend in many food safety programs today: pathogen testing of finished products. It’s being done in products considered shelf stable; products that are not only inhibitory but lethal to pathogens; and raw products, such as produce, that have a short shelf life. This kind of testing is not advancing food safety.
Belgian chocolatier Duc d’O, the biggest producer of flaked chocolate truffles in the world, renews its brand following extensive consumer research. Result: a striking new look & feel and clear positioning, sure to catch attention in retail points of sale.
Scientists at the University of Glasgow developed a new method to increase the shelf life of bread and muffins by harnessing the germ-killing power of ozone.
Thibaut Ruggeri won the 14 edition of the Bocuse d’Or, to the cheers of the fans, at the grand final in Lyon.
This prestigious gastronomic competition, created by Paul Bocuse in 1987, rewards the best Chef among 24 candidates from around the world.
