Buhler’s ChocoX ushers in a new era of moulding

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Bühler’s new ChocoX promises significantly lower operational costs thanks to its flexibility and agility in production and hygienic design.

Its completely modular design allows for unlimited crossovers of the process line and quick adaptation to different products. Every function of the line is placed in an independent module, to be freely adapted for the production process customers need. In under 30 minutes, chocolate producers can change a module.

“With the new ChocoX, customers are able to react quickly to changing consumer tastes and market trends – while reaching new heights in efficiency,” said Fritz Dorner, head of business unit confectionery.

Several patents are currently pending for this new state-of-the-art moulding solution. Bühler will share more information on its commercial use by the end of 2020 or the first quarter of 2021.

Where refitting of a moulding line used to take more than a month on site, Bühler said its machine offers a “significant time reduction”.

The modular approach leads to a line arrangement that can be used almost like a toolbox. Each module of the new ChocoX is built on wheels. This allows for easy reconfiguration of the sequence and, thus, more product variety. Arranging new processes only takes 30 to 120 minutes depending on the sequence changes. Thereby, more individual recipes will see the light of day with just one production line.

Bühler said it can set up the new ChocoX and launch its operation on site within one week. Thanks to standardised self-contained modules, assembling and removal of each module takes less than 30 minutes. And line extensions are ready in half the time than other solutions. The delivery of standard modules is three to five months, with an implementation on site of just 24 hours.

The new ChocoX comes with a reduced footprint thanks to integrated control boxes that replace all central switch cabinets. Optimised shaking modules shorten the shaking time and the decreased cooling volume adds to the line’s lower energy consumption.

Bühler has included a highly efficient buffering system. This makes the extension with an external buffering system obsolete and offers exceptional cost advantage from day one. In addition, the process keeps the important thermal consistency at an ideal level, including the transition to packaging. The smart buffering reacts to the packaging output, so the new ChocoX can keep running even during a stop in the packing process. The fully automatic mould handling system further increases the line’s efficiency.

“There is no more need to carry the heavy moulds. The handling system simply distributes the moulds automatically for you,” said Fritz Dorner. And it is only one of the line’s highlights that reduce operation efforts.

Bühler added that it had set new standards also in terms of hygienic design. All modules work without chains. In addition to increased food safety, the chainless line design lowers the maintenance efforts. Generally, cleaning time per module is only 30 minutes, also because there are no installations underneath the depositing sections.

“Large doors offer free accessibility to all modules from the front and the back,” said Frank Huperz, head of design & engineering. The new ChocoX lets you take out the depositor and demoulding internals which are normally hard to reach. The demoulding section, for example, comes with an extendable quick-change system on wheels. In general, “depositing tool changes can be done while the modules are running empty – with a highest level of safety,” Huperz adds. Finally, also the cooling coils offer easy access from both sides. The completely new cooling technology relinquishes the complicated, hard-to-clean and voluminous Paternoster system. Thus, the new ChocoX provides for a considerable reduction of downtime thanks to less cleaning and maintenance efforts needed.

Source:  foodanddrinktechnology.com


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In these housebound times, Americans have gone stark baking mad. Shut-ins are channeling their anxieties into pandemic pastries and quarantine cookies, some with icing piped in the shape of surgical masks, others frosted with the face of Dr. Anthony Fauci. Baking essentials such as yeast and flour are in short supply, and Google searches for bread recipes are on the rise, so to speak.

Curiously, during this apocalyptic spring, the best thing since sliced bread turns out not to be sliced bread. The most coveted isolation loaves seem to be sourdough, a knobbly, rugged variety that requires patience, handmade fermentations and something like affection. “Working with sourdough is part art, part science,” said Karl De Smedt. “You don’t tell the dough when it’s time to be shaped. The dough tells you.”

Mr. De Smedt is the curator of the world’s only sourdough library. Located in the flyspeck village of St. Vith, 87 miles southeast of Brussels, the library houses the world’s most extensive collection of sourdough starters, those bubbling beige globs of bacteria and wild yeast — known as “mothers” — that bakers mix into dough to produce flavorful loaves with interestingly shaped holes. If a mother isn’t regularly divided and kneaded and fed with flour and water, she will eventually go dormant or die. “A starter has its own heart, almost its own will,” Mr. De Smedt said. “Treat a starter nice and it will reward you tremendously, like a good friend.”

Like Norway’s Svalbard seed vault, which safeguards crops against disasters, and the Ice Memory project in Antarctica, which protects glacial ice cores threatened by climate change, the sourdough library is essentially a preservation center. Besides showcasing geographically diverse varieties of yeast, it conserves a burgeoning stockpile for future generations to study.

“The samples serve as backups for bakers and bakeries that might lose or damage their own supply,” said Mr. De Smedt who spoke by video from his home in Brussels. Although the library, created in 2013 by the Belgian bakery supply company Puratos, is not open to the public, its online database offers detailed notes on the colors, flavors and textures of all the starters.

Mr. De Smedt, 49, is a convivial fellow who wears a full beard and an air of becoming modesty. “The idea for the library was hatched after a Syrian baker of traditional chickpea cookies contacted Puratos to see if the company would document and preserve his starter,” Mr. De Smedt said. “His two sons wanted to switch from his time-honored leavening to commercial yeast. He feared that the starter would disappear, and hoped that we would find a home for it.”

The walls of the library that Mr. De Smedt presides over are lined with illuminated cabinets kept at a nippy 39 degrees Fahrenheit. Behind the glass fronts are shelves of Mason jars in which Mr. De Smedt’s starters burble away. At last count, there were 125. Mr. De Smedt ticked off their names: “Roberta, Rebola, Vitus. …” In order to preserve the unique character of individual strains, he refreshes them every two months with back stocks of the original flours used by their providers. “The donors are required to contribute yearly supplies to the library for maintenance,” he said. “We insist on that to minimize the impact of change.”

Sourdough is the oldest form of leavened bread. Last year Seamus Blackley, father of the Xbox, baked a loaf using what was purportedly 4,500-year-old yeast scraped off ancient Egyptian pottery. All modern recipes begin with a starter, basically a flour-and-water slurry colonized by bacteria and wild, airborne yeasts that eat, breed and exhale carbon dioxide, which helps the bread rise. The tangy taste and brightly acidic smell derive from lactobacilli, cousins of the bacteria that curdle milk into cheese and yogurt. Starters are bespoke to the environments in which they were created; no two sourdoughs taste exactly alike.

Mr. De Smedt travels the world for new specimens. He prioritizes renown, unusual origins, the type of flour used, and the starter’s approximate age. “Most importantly, the sourdough must come from a spontaneous fermentation, and not inoculated with a commercial starter culture,” he said. He adds up to two dozen new sourdoughs to the library every year, from cooking schools, home-bakers, pizzerias, and artisan and industrial bakeries. “Sourdough is the soul of many bakeries,” he said. “When bakers entrust you with their souls, you’d better take care to it.”

He has harvested starters from 25 countries, including Slovenia, Peru and Singapore. Starter No. 1 is from Altamura, Italy. The bread is traditionally made of semolina flour, the ground form of durum wheat, and dates at least to 37 B.C., when the Roman poet Horace praised it as the best he had ever eaten.

“Number 100 is special because it’s Japanese and made with cooked sake rice,” Mr. De Smedt said. “Number 72 is from Mexico and has to be refreshed with eggs, lime and beer.” Number 43 is a sentimental favorite. “It’s a San Francisco starter, and was my first one I ever saw,” he recalled. “When I became a test baker for Puratos in 1994, one of my tasks was to refresh 43.” Indeed, he baked his first loaf of sourdough with it.

He has no way of knowing which of the 125 starters is the oldest. “We can’t carbon-date them,” he said. “The microbial colonies of a starter can change entirely, depending on how it is fed and maintained. If someone insisted she had a 500-year-old sourdough, I’d have to believe her.”

Two years ago Mr. De Smedt and a film crew tracked the path of the Klondike Gold Rush’s starter-packing prospectors, starting in Seattle, then Alaska, and ending the expedition in Dawson City, Yukon, in northern Canada. “At the turn of the 20th century, stampeders had to show mounted police at the Canadian border that they had enough provisions to survive a year in the Yukon,” he said. “In addition to potatoes and canned goods, the stampeders would bring starters, often in linen bags tied around their necks, so that they always had dough ready to make flapjacks.”

Mr. De Smedt hit the mother lode in Whitehorse, the Yukon capital, where he met up with Ione Christensen, the 86-year-old former mayor. Her starter was passed down from her great-grandfather, Wesley David Ballentine. “It’s a family pet, if you will,” she said. Back in 1897, Ballentine stowed the starter in a flour sack and trekked over the Chilkoot Pass on his way to the Klondike gold fields. On cold nights, he and his fellow stampeders would cuddle with the sacks to keep their contents warm and alive.

“These men slept with their mothers,” Niki Segnit, the British food writer, said, “which makes them lucky they were nicknamed ‘sourdoughs,’ and not something nastier.”

Mr. De Smedt shipped one chilled sample of Ms. Christensen’s starter, labeled “106,” to the library and another to researchers at the University of Bari in southern Italy for DNA sequencing.

A collaboration with biologists Rob Dunn and Anne Madden at North Carolina State University led to a surprising discovery about the microbial interaction between bakers and sourdough. “The assumption was that the microbes on the bakers’ hands influenced the flavor of the bread,” Mr. De Smedt said. Bakers from 16 countries were asked to make starters from a common flour and recipe, and nurture them. On July 4, 2018, the bakers and their mothers converged at the Puratos facility in St. Vith to make bread.

Afterward, researchers swabbed the bakers’ washed hands and cultured the microbes. The conclusion reversed the expectation: The microbes on the hands of the bakers mirrored the microbes within their starters. The bakers had become their bread. “The bakers’ hands reflect the life they have lived,” observed Dr. Dunn, “a life with their fingers and thumbs in dough.”

In addition to yeast and bacteria, sourdough harbors many secrets. One is whether very old starters retain microbes from the person who made them. “Does the starter you got from your grandmother still have some of her body microbes?” asked Dr. Dunn. “Is your grandmother alive in the starter she gave to you? I think that we will find that in some cases the answer is yes.”

Mr. De Smedt, like many of his countrymen, has spent the lockdown fermenting at home. He has occupied his time by baking bread, writing blog posts for the various Puratos websites and reviewing the French and Dutch translations of a book by Anita Sumer of @Sourdough_mania.

He has not seen his beloved starters since March 24, and does not plan to return to nourish them again until April 27. If stopped by police for violating curfew, what will he say? “It’s not that easy to explain that I have a sourdough library to take care of,” Mr. De Smedt allowed. “I guess I could claim it’s an emergency: 125 mothers require my attention.”

Source: Puratos


Introducing The iFill Depositor From Unifiller Systems Inc.

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Unifiller Systems, a global leader in portioning equipment and a subsidiary of the Linxis Group of Companies, is pleased to announce the launch of its iFill Depositor, intended for bakery and food producers looking to deposit large volumes, up to 31 ounces, in a single deposit, using a simple and compact depositor.

Designed specifically for the needs of central kitchens, retail and instore bakeries, the iFill depositor is already used by one of the largest grocery chains in the U.S. Featuring an ergonomic 1” hand held nozzle with 5 foot food grade flexible product hose and a choice of 2 product cylinders, the iFill depositor pumps and portions product directly from any bowl or container.

According to Sonia Bal, Director of Marketing at Unifiller Systems, “There are growing factors impacting the way food producers work. Over the years, changes in minimum wage, fewer people entering the trades, and boomers transitioning to retirement, have all led to the need for more automation. More recently, COVID-19 has demonstrated that businesses are heavily impacted when staff are difficult to retain due to health and safety concerns. The current pandemic has been eye-opening. Automating what was previously done by hand – for example, using the iFill for batter depositing – can simplify a business’s daily operations.”

The iFill includes optional attachments such as a pail shelf to keep product containers off the floor to avoid contaminants; and an optional pie wand for easy pie filling, even on the rack. Although Unifiller expects this new equipment to be used mostly for cake batters and pie fillings, the application possibilities are endless.

Capable of up to 100 cycles a minute, the iFill depositor is ideal for flowable products without particulates. Customers who have purchased the equipment have been able to speed up production, increase yield, optimize their labor and better manage their product waste.

Source: PRWeb


FDA/USDA unveil deal to strengthen food supply chain

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The US Department of Agriculture and the Food and Drug Administration on May 19 announced a memorandum of understanding to help prevent interruptions at FDA-regulated food facilities, including fruit and vegetable processing facilities.

A joint statement by Mindy Brashears, PhD, USDA’s undersecretary for food safety, and Frank Yiannas, FDA deputy commissioner for food policy and response, said the MOU creates a process for the two agencies to make determinations about circumstances under which the USDA may exercise its authority under the Defense Production Act with regard to certain domestic food resource facilities that manufacture, process, pack or hold foods, as well as to those that grow or harvest food, that fall within the FDA’s jurisdiction.

“While the FDA will continue to work with state and local regulators in a collaborative manner, further action under the DPA may be taken, should it be needed, to ensure the continuity of our food supply,” the statement read. “As needed, the FDA will work in consultation with state, local, tribal and territorial regulatory and public health partners; industry or commodity sector; and other relevant stakeholders (e.g. Centers for Disease Control and Prevention, Occupational Safety and Health Administration) to chart a path toward resuming and/or maintaining operations while keeping employees safe.”

Under Executive Order 13917, signed by President Donald Trump on April 28, Secretary of Agriculture Sonny Perdue was delegated the authority under the DPA to ensure the continuity of operations for the nation’s food supply chain. The executive order gave the secretary of agriculture the power to utilize the DPA if needed to require fulfillment of contracts at food processing facilities.

Source:  foodbusinessnews.net


Cargill moving towards more sustainable cacao

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Food and beverage manufacturers and their consumers care more than ever before about the standards behind the things they buy, including cocoa.

Cargill announced it is committed to a transparent and sustainable supply of cocoa, which includes improving the lives of farmers and their communities in the five origin countries from where it directly sources cocoa – Brazil, Cameroon, Côte d’Ivoire, Ghana and Indonesia. The highlights of Cargill’s latest efforts and the progress we’ve made are captured in the Cargill Cocoa & Chocolate 2018-2019 Sustainability Progress Report.

”This sustainability progress report highlights how Cargill uses technology to connect every dot in the cocoa supply chain. Maximum transparency in the cocoa sector is critical for making real progress on sustainability. It not only helps cocoa farmers, their families and communities prosper, but also helps protect our planet. I am confident that working with our partners we can continue to make great strides in achieving a thriving cocoa sector,” said Harold Poelma, president of Cargill Cocoa & Chocolate in a statement.

Through the Cargill Cocoa Promise, the company hopes to allow for greater transparency on how cocoa is grown and sourced from farmers.

Key milestones from 2018-2019 include:With the use of barcoded cocoa bags and digital Cooperative Management Systems (CMS), 50 per cent of sustainable cocoa beans in the global direct supply chain are now traceable from farm-to-factory. In 2018-2019,151,190 metric tons of cocoa beans were tracked. The CMS enables farmers organizations to manage loans, collect beans and check fixed versus variable costs. Also, starting in 2018-2019, all farmer organizations in the direct sourcing network in Ghana and Côte d’Ivoire are now visible through an interactive Cargill Cocoa Promise Sourcing Partner Network map. Each of these farmer organizations benefit from Cargill Cocoa Promise programs.

Monitoring child labour 

Implementation of child labour monitoring and remediation systems (CLMRS) to address child labour has significantly increased. In addition to Côte d’Ivoire, Cargill also deploys CLMRS now in Ghana and Cameroon, reaching a total of 58,800 farmers in 2018-2019. This extends the reach from 7 per cent to 29 per cent of the total number of farms in the direct supply chain. In 2018-2019, Cargill also conducted a needs assessment for programs to address child labour in cocoa growing communities in Indonesia; a localized approach to CLRMS will follow in 2020.

GPS polygon mapping of farmers in the direct supply chain

72 per cent of all farmers representing over 400,000 hectares of farmland, were mapped and completed. Cargill is well on its way to identify where the cocoa comes from, which areas may be at risk of deforestation and how to mitigate this risk through specific interventions.

Digital tools are providing cooperatives and cocoa farmers with information, such as digital farm development plans and market insights, to help improve their farming practices. In addition, the digital tools serve as a means to communicate with farmers during a crisis, such as the coronavirus pandemic. Cargill’s digital farming tool is amplifying government safety and sanitation messages to help curb the spread of the virus in farming communities. Voice messaging is also used to reach ten thousand farmers with this information in a variety of local languages.

Cargill sees digitization driving change across the entire cocoa supply chain. Utilizing the valuable information that is collected will inform on how to achieve the best impact on the ground. For this we developed an extensive data platform that has more than 300 data points along the supply chain. We also use this data to inform customers through an interactive customer portal about how collaborative sustainability programs are benefiting farmers and their communities.

Our journey to a more sustainable, digitally-enabled cocoa supply chain is ongoing. As technology evolves, so do our digital capabilities, which has opened doors to new opportunities and services to bring lasting value to farmers, communities and the environment.

Source:  bakersjournal.com


American Society of Baking announces new dates for BakingTECH 2021 and innovative plans for virtual participation

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In response to membership surveys, BakingTECH, the American Society of Baking’s annual technical conference and marketplace exposition, is now scheduled for February 14th through 16th, 2021 at the Hilton Chicago. The in-person conference is pioneering plans to include digital components for virtual attendees so that all of our members can learn, network, and receive recognition during the Best Week in Baking.

Kent Van Amburg, executive director of American Society of Baking (ASB) shared details:
“ASB’s Planning Committee is excited to announce that BakingTECH 2021 will offer both the face-to-face aspect of ASB’s signature annual event along with the most modern method to attend virtually and participate in the industry’s most important gathering.”

Annually attended by more than 1,000 baking professionals from across the nation and around the globe, BakingTECH provides the professional platform for the baking world to share cutting-edge information about the industry, discover new technology opportunities, and collaborate with industry experts and leaders.

Source:  snackandbakery.com


Haut Chocolatier Sprüngli presents its new Grand Cru Absolu chocolate

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Grand cru chocolate is the finest of all chocolate. The deliberate use of nothing but single-origin cacao beans gives it an intense and sophisticated flavour.

As a pioneer in grand cru chocolate in Switzerland, Haut Chocolatier Sprüngli is launching a world first: Grand Cru Absolu – an intense chocolate experience created using the entire cacao fruit. Grand Cru Absolu is made from just two ingredients, a true sign of its naturalness and quality.

Sprüngli uses Bolivian single-origin cacao beans and juice from the cacao fruit to handcraft small batches of dark chocolate truffles and outstanding Luxemburgerli. It’s a chocolate experience unlike any other, and a truly unique taste for connoisseurs and chocolate lovers alike.

Truffe Grand Cru Absolu

100% cacao fruit: truffle filled with a creamy ganache made from intense Grand Cru Absolu chocolate and cacao juice, coated in delicate Grand Cru Absolu chocolate shavings. Naturally fresh, with no added sugar or lecithin. Suitable for vegans.

Luxemburgerli Chocolat Absolu

A light cream with natural cacao juice nestled between two light vanilla and chocolate macaroons, with a chocolate ganache core, topped with exquisite Grand Cru Absolu chocolate discs for a chocolaty bite.



Bunge Loders Croklaan develops system targeting up to 50% confectionery sugar reduction

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Netherlands-based group Bunge Loders Croklaan has claimed a major industry breakthrough for the confectionery sector in developing a system offering up to 50% sugar reduction in product ranges.

According to the company, its latest solution, Sweetolin, has been devised without compromising on taste, which is a patent-pending total fat system with solutions in coatings for sweets and fillings applications.

Speaking about this latest innovation, Holger Riemensperger, VP Innovation and Strategy Development said: “As the company that invented Cocoa Butter Equivalents (CBEs), which are specialty fats that mimic the properties and functionality of cocoa butter in confectionery products, innovation is core to our DNA. Guided first and foremost by the goal to deliver a great tasting experience, Sweetolin is truly cutting-edge in that it is the first innovation that targets sugar reduction through fat.”

Sugar reduction is top of mind as consumers are increasingly looking for healthier choices with balanced nutritional profiles. A key priority for the industry is to formulate products that offer the same great taste and overall experience with less sugar.” added Rafael Zegarra, Global Marketing Director. “With exactly this in mind, Sweetolin is designed to meet the specific needs and ambitions of our confectionery customers and will help them deliver sugar-reduced innovations without compromising on the taste and indulgence true to their brands.”

Oils and fats play an instrumental role in retaining the consumer’s taste experience in sugar-reduced products. Sweetolin is a total fat system that processes unique combinations of ingredients to preserve the overall taste and mouthfeel that sugar brings to a final product. The integrated formula of ingredients support each other in unlocking natural flavors for an optimal sweet taste experience. Thanks to Sweetolin, the melting property of the final product is optimised, resulting in a higher sweet perception and experience without any lingering off-taste while maintaining the texture and product performance.

“Sweetolin is the culmination of years of lipid and fats expertise combined with a cultivated understanding of our customer’s challenges. It’s a unique opportunity to co-create a tailor-made, ready-to-implement solution together with and for our customers. This is a specialised fat system that can be integrated seamlessly into our customers’ fat processing operations with our R&D support.” said Imro ‘t Zand, Global Innovation Lead.

Developed by Bunge Loders Croklaan, the science behind Sweetolin is backed by longstanding expertise and commitment to deliver innovative and tailor-made specialty fat solutions to global food manufacturers. In-house lipid and application expertise enable smooth and effortless co-creation with customers while our global footprint and integrated supply chain ensure continuous and uninterrupted supply.

Source: confectioneryproduction.com


Sustainability is the future of the Japanese chocolate market

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The COVID-19 pandemic is driving heightened consumer interest in sustainability. Let’s take a peek at the Japanese consumer’s interest in food sustainability – and why we think sustainability is the future of the Japanese chocolate market.

Ending the Reign of 3 Common Myths in Japan

Food sustainability in Japan can be said to be in its early adoption phase in comparison to other developed markets around the world. At the heart of that are three unspoken myths – “It will not make a difference”, “Japanese consumers do not care” and “It will negatively impact our bottom line”. However, the tides are beginning to change. Japanese consumers are awakening to the issues presented in food supply chains and are learning to mindfully connect their consumption behaviours with their desire to safeguard the planet and its people.

Towards our Sustainable Future

This climate presents a great opportunity for industry players to pave the way forward. Which is why we wish to cut through the noise to tell you about how Barry Callebaut is partnering with the highly popular Tokyo-based Yuraku Confectionery to drive sustainability in Japan. Together, we are calling on all chocolate manufacturers and chocolatiers in Tokyo to push sustainability forward in the industry.

You might know by now that we launched Forever Chocolate in 2016 – a bold plan to make sustainable chocolate the norm by 2025. From the start, we have persistently championed for a sustainability movement with all the industry players within the chocolate value chain. One of the expressions that can be seen in our efforts to inspire our customers to come alongside us. They can make direct contributions to our sustainability targets by participating in the Cocoa Horizons program, an impact driven non-profit organization with a mission to improve the livelihoods of cocoa farmers and their communities.

In tandem, consumer awareness in Japan on existing sustainability issues has also ascended to unprecedented levels. Until two years ago, little attention was given to sustainability. However, that has since changed significantly when the Japanese government decided to embrace the United Nation’s 2030 Sustainable Development Goals ahead of the 2020 Summer Olympics.

In a 2019 consumer insights research1 by Barry Callebaut, 72% of Japanese consumers consider sustainability as an important factor when purchasing food and drinks.

In fact, 31% said it is “very important” or “extremely important”.

The research also shows that more than 70% of Japanese consumers link sustainable chocolate to a sense of feeling good, better quality, trustworthiness and alignment with their personal values.

This alignment can be found through the Japanese expression “mottainai” which means “too good to waste”, and is a belief deeply ingrained in Japanese culture that conveys love and respect for nature.

Pascale Meulemeester, Managing Director for Barry Callebaut in Japan, said,

The time for action is now. The new Japanese consumers do not just want chocolate that is tasty and good for them, but also good for the planet and its people. This presents a great opportunity for chocolate manufacturers and artisans to unite behind a common ambition to make sustainable chocolate the norm. We are now working with several companies to develop sustainable products for Japan and we’re looking forward to the announcement in the near future.

More Japanese manufacturers like Yuraku Confectionery step out to lead the way for sustainable chocolate

One of Japan’s trailblazers for sustainability is Yuraku Confectionery, who just announced (17 March 2020) their transition to 100% sustainable chocolate in all their highly popular Black Thunder chocolate bars by 2025.

Yuraku Confectionery is just one of many more Japanese manufacturers who are taking strides to mend the gap between mature consumer markets and origin countries. One of the ways they are embarking on this journey is in visiting Ghana, the world’s second largest cocoa producer, to experience and study the prevalent structural issues of cocoa farming in person.

The successful partnership between Yuraku Confectionery and Barry Callebaut shows how to make a difference on a large scale, and they are calling on other companies in the industry to join this movement.

Tatsunobu Kawai, President of Yuraku Confectionery said:

Sustainability positions us well, not just today, but for the future. We understand that it is what consumers are asking for and we are happy to partner with Barry Callebaut and its Cocoa Horizons program to lead the way until it becomes the norm in the market.

Barry Callebaut’s artisan customers such as Chocolate Design have long paved the way using chocolate made from 100% sustainable cocoa through the company’s Gourmet product offerings under the well-known European brands Callebaut® and Cacao Barry® and, coming soon, Van Houten Professional. The Belgian Callebaut® brand, which pioneered 100% sustainable cocoa since 2012, will now take its next step and ensure farmer group traceability in all its chocolate products.

1 Forever Chocolate Sustainability Consumer Research by Barry Callebaut, June 2019

Source: Barry Callebaut


Mars Files Patent for Heat-Resistant Chocolate

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M&M’s six-decades-old slogan “Melts in your mouth, not in your hand” might sound quaint to modern ears, but chocolate that won’t melt at warm temperatures while still maintaining its natural taste and texture may be the holy grail of the candy industry. And M&M-maker Mars is still on the hunt for chocolate that can fulfill M&M’s promise without its protective candy shell.

Mars, Inc. has recently filed an international patent for a more heat-resistant chocolate, according to the site Food Navigator. Chocolate typically melts around 86 degrees Fahrenheit, but the tests Mars conducted for its patent application were at 91 degrees, 95 degrees, and 100 degrees—all of which would represent a significant improvement. By comparison, in 2014, when Hershey’s was working on a heat-resistant chocolate, the target was reportedly 90 degrees or above.

The key to Mars’ innovation appears to be including what is repeatedly described as “a polyol with a boiling point of 105 degrees Celsius or higher.” A “polyol” is a type of compound with multiple hydroxyl groups. In the food industry, the most notable examples are sugar alcohols like sorbitol—though Mars would appear to have its eye more on glycerin in this case. Mars also specifies that this chocolate would be combined with innovative packaging to further its heat resistance.

It’s not clear when or in what form these products would be released, but in the past, the focus for heat resistant chocolates has been countries where consistently warm temperatures make shipping and storage problematic. As Mars explains in the patent, “What is a desirable trait from the consumer’s point of view is not necessarily a positive attribute from the point of view of manufacturing, shipping, or handling… These concerns may be exacerbated in regions where economic circumstances are not favorable for the widespread use of refrigerated storage.”

And adding a bit of perspective on this innovation, Mars points to 17 other examples of patents around the globe for similar attempts at a chocolate and chocolate packaging that can stand up to high temperatures. It actually gives you a lot more respect for M&M’s good ol’ candy shell.

Source:  foodandwine.com