It has been reported that a consignment of Fitness Chocolate Hazelnut cereal bars was destroyed late last year by the customs authorities in Shanghai.
After 88 years of success, McVitie’s has made the mistake of changing the recipe of one of Britain’s best loved biscuits. The company has adapted the recipe to create a digestive containing more chocolate.
The construction of a new Global R&D Center has started at the Puratos Group’s headquarters in Groot-Bijgaarden, Belgium. The new center, which is set to open by the summer of 2014, will support the Group’s long-term R&D efforts. The occasion was marked by an official first stone ceremony in the presence of local officials, trade organisations and research partners.
Although in-store bakeries struggled to grow dollar sales during most of 2012, muffins have continued their upward trend. During the 52 weeks ending Nov. 24, 2012, muffins averaged weekly sales of $483 per store, a gain of 5.9 percent from the previous year.
FAO’s latest forecast for world cereal production in 2012 has been revised upward by 4 million tonnes since the February figure to 2 306 million tonnes (including rice in milled terms), but still about 2 percent down from the previous year’s record. The latest revision largely reflects upward adjustments for rice as the 2012 secondary crop harvests in some countries are still ongoing or have just been completed.
Funds will support the organization’s goal of making cocoa production more “environmentally friendly.”
The World Cocoa Foundation (WCF) has been awarded a grant that could eventually help the entire cocoa industry make cocoa production more environmentally friendly.
ConAgra Foods, Cargill and CHS announced today a definitive agreement to combine their North American flour milling businesses to form Ardent Mills, a new flour milling company that will serve customers in the baking and food industries.
This month, leading Swiss Chocolatier, Lindt, launches Lindor Treat Bar – Lindor’s first ever single snacking size bar (38g) which consists of six segments filled with Lindor’s trademark irresistibly smooth melting centre. This new Lindor bar format is aimed at encouraging shoppers to upgrade their chocolate bar purchases to provide retailers with an opportunity to add value to their bars category.
Arguably one of the most prevalent uses of blue colour in food products is within sugar confectionery applications, this can be blue gums/jellies, marshmallows, high boilings, extruded laces, the list is almost endless and the applications both in terms of technological and process considerations are quite varied as is the actual shade of blue required.