Barry Callebaut has developed heat-resistant chocolate that can withstand temperatures of up to 38°C (100.4°F), in a bid to increase its appeal to emerging markets with hotter climates.
Winners of the International Chocolate Awards have been announced at the Prize Ceremony in York, June 5, at the Merchant Adventurer’s Hall. The entry categories included flavored chocolate bars, filled chocolates and spreads, and are based on yearly feedback from our entrants and in consultation with the fine chocolate industry. All judging is anonyms, including at the Grand Jury final… Read more »
Opening of 19th CHOCOLATE ACADEMY center in Tokyo, Japan New state-of-the-art facility provides chefs and culinary professionals the chance to train and experiment with the most comprehensive and diverse selection of high-quality global Gourmet chocolate products CHOCOLATE ACADEMYTM center in Tokyo is Barry Callebaut’s 19th chocolate training center in the world and the 4th in Asia Pacific Kohei Ogata appointed… Read more »
In order to help CGF members implement the new resolution, an implementation plan has been developed. The plan includes key steps that will help develop a baseline, monitoring and public reporting mechanisms, communication and engagement plans and implementation toolkit.
The US government declared war on artificial fats known as “trans” that are present in almost all processed foods. The Food and Drug Administration (FDA) announced it will ban the use of partially hydrogenated oils (Phos) in food, considering them a threat to public health. The restriction will be applied gradually over a period of three years. These oils are… Read more »
Consumer demand for clear and clean labels has suppliers offering natural and innovative alternatives. Maple syrup, nuts, honey, salt and a whiff of campfire smoke; it sounds like the items for a dinner prepared by pioneers of yore. Rather, these are trending flavors and ingredients for today’s premium chocolate and confections. It’s, like, forward into the past. So what’s making… Read more »
The Canadian government has proposed new nutrition labels and tools to promote healthier food choices in the country.
Grupo Bimbo S.A.B. de C.V. announced a preliminary agreement to acquire Panrico S.A.U. in Spain and Portugal. This acquisition includes 100 percent of the shares, excluding the branded packaged bread category. The transaction is conditional upon the result of due diligence, signing a final acquisition agreement, and the receipt of customary regulatory approvals. Grupo Bimbo is the largest baking Company… Read more »
Children and teenagers continue to represent a significant target audience for the global confectionery industry, according to a new report entitled Children’s Food & Drinks – Global Trends & Opportunities, from Leatherhead Food Research. Although demand for most types of confectionery remains strong among younger audiences, some of the more popular children’s varieties include confectionery with novel shapes, ‘interactive’ confectionery… Read more »
The latest figures from Euromonitor International suggest that competition to be the leading confectionery producer is heating up between Mars and Mondelez. Both companies are expected to achieve sales of around US$25 billion in 2015, with the former company possibly edging ahead to become market leader. While it could be argued that this is a result of exchange rate differences, the implications remain… Read more »