A European project called the Bio-Board project has been instituted to develop sustainable protein-based paper and paperboard coating systems to increase the recyclability of food and beverage packaging materials. The BIO-BOARD project will build on past research that has revealed that whey protein coating can provide bio-degradable plastic layers that can replace existing plastic coatings in multilayer packaging and enhance their recyclability by separating the individual fractions of the multilayer packaging.
nestle-ukNestlé has opened a new extension to its research and development centre in Singapore that will allow greater focus on its fastest-growing markets in the Asia-Pacific region.
The centre, which employs about 100 experts from 17 countries specialised in fields including mechanical engineering, analytical chemistry, microbiology and sensory science, will take the global lead for the company’s innovations in Nescafé coffee mixes and Milo powdered beverages.
After an extensive search, Barry Callebaut has found this year’s top chocolatier. A weekend long competition at Barry Callebaut’s state-of-the-art facility concluded Saturday with the announcement of this year’s winner — Jerome Jacob.
Jacob received top honors at this year’s competition with the title of Chocolatier of the Year 2013, as well as best tasting and best showpiece. Second place went to Sean Pera and Romain Fournel came in third. Also participating in the competition were Kei Hasegawa and Santosh Tiptur.
Tate & Lyle a leading global provider of speciality food ingredients and solutions, announces that it has acquired Biovelop, a Swedish manufacturer of oat beta glucan. Operating from a production facility in Kimstad (SE), Biovelop produces oat beta glucan under the brand name «PromOat» for use in the food, beverage and supplement markets and under the brand name «Avenacare» for use in the cosmetics industry.
Tate & Lyle opened its new Technical Service Center in Mexico City. The facility is part of Tate & Lyle’s extensive global network of innovation, application and technical service centers that provide application development, rapid prototyping and complete formulation, process and evaluation expertise to help food and beverage customers’ transition more quickly from product conception to market.
Cargill has unveiled a new addition to its chocolate portfolio: Caramel Equilibre, a double indulgence that brings together Belgian white chocolate with real dairy caramel in one unique and timeless product.
Cloetta has acquired Goody Good Stuff. The acquisition is in line with the company’s strategy to broaden its product range within the growing segment of natural candy.
Listed Spanish multinational Natra, a reference in the manufacture of chocolate products and cocoa derivatives, with a specialised focus on the retail industry and other food companies, will set up production in the coming months in Ontario (Canada), to directly address its customers demand in North America.
Would your company issue a cease and desist letter to one of its biggest fans? That’s what Ferrero did. However, in a last-ditch outbreak of common sense, it withdrew its attack on someone who has promoted Nutella worldwide.
The Italy-based confectionery giant sent Sara Rosso, the founder and promoter of the annual World Nutella Day (which seeks to “celebrate” the spread brand), the letter, ordering the blogger to stop the event.
Cacao Barry, the Premium chocolate partner for passionate artisans since 1842, was chosen for the third consecutive year to be the exclusive chocolate sponsor of the World’s 50 Best Restaurants event, which happened in London, UK, the 29th of April.
