Daily Archives: October 5, 2019

Introducing Belcolade’s new Selection chocolates.

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Master Class Week Puratos believes it is vitally important there is a sustainable cocoa supply chain in the future. They have therefore launched Belcolade Selection Lait and Noir Cacao-Trace made with certified Cacao-Trace™ beans (CT C501/J and CT O3X5/J). The conventional Belcolade Selection range is already well known for its great taste and excellent performance, Belcolade Selection Lait and Noir… Read more »

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Just Desserts Wins Top Honors for 2019 IBIE BEST in Baking Competition

Award Winning Vegan Product Line fastest growing Just Desserts platform The International Baking Industry Exhibition (IBIE) has awarded Just Desserts “Top Honors” in Product Innovation at the 2019 IBIE BEST in Baking Competition. IBIE’s BEST in Baking Program honors suppliers and bakeries committed to excellence in the industry once every three years, in what has become the largest bakery exposition… Read more »

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FAO Food Price Index held steady in September, remaining above last year’s level

» The FAO Food Price Index* (FFPI) averaged nearly 170 points in September 2019, unchanged from August but 3.3 percent higher than in the corresponding period last year. While in September sugar prices fell sharply, the decline was almost entirely offset by higher prices of vegetable oils and meat. The Dairy index was down only marginally, whereas that of cereals… Read more »

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Bakers Sue Nestlé for Selling ‘Fake’ White Chocolate

A group of bakers has filed a class-action suit against Nestlé, the world’s largest food company, claiming its white chocolate chips are not actually white chocolate, but are instead made with inferior hydrogenated oils. The complaint, filed in Santa Cruz County Superior Court, alleges that the Premier White Morsels sold by Nestlé skimp on cocoa butter and replace it with… Read more »

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Barry Callebaut debuts Cacaofruit Experience range of products

Barry Callebaut has unveiled a new range of products that makes use of the entire cacao fruit, including its beans, peel as well as its fruity pulp and juice. Called Cacaofruit Experience, the ingredients can be used in applications such as juices, smoothies, frozen desserts, bakery and pastry products, and snacks all the way to chocolate. Barry Callebaut said the… Read more »

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First bread with Tritordeum

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Belgium bakery De Trog has created the first bread with the new cereal tritordeum, born from the combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). The new bread is described as a loaf with tritordeum flour milled on stone, liquid sourdough and malted tritordeum grain mixed into the dough. This not only gives a bit of bite… Read more »

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First line of defense: Innovations in food safety and preservation

Vigilance in the food sector is a requisite in the prevention of foodborne illnesses along broad supply chains. This year, industry has welcomed the entry of innovative solutions that aid manufacturers in curbing the spread of pathogens such as Salmonella, E. Coli and Listeria, while extending the shelf life of products. In this space, clean label additives are offering antibacterial solutions… Read more »

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Cargill introduces innovative sugar reduced chocolate capabilities to customers

$5 million investment in Belgian Mouscron site to meet market demand for sugar reduced chocolate   Cargill has invested $5 million in its site in Mouscron (Belgium) to enhance its capabilities for producing chocolate with lower sugar levels. The investment allows for the introduction of a range of bespoke and innovative sugar reduced chocolate recipes to meet the increased consumer demand… Read more »

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