Treofan has spent €60m in the past two years upgrading its plants in Germany, Italy and Mexico. It also has a sales office in Winston-Salem, North Carolina, US.
Deal will support Hosokawa Bepex’s bakery & grain processing portfolio
Sometimes the most disruptive food products are less about blue-sky innovation than taking something familiar, adding a new twist, and creating a completely new category, says Ripple Brand Collective founder and CEO Scott Semel, who has seen his latest...
ADM deZaan claims its newly launched dark cocoa powder is the first of its kind to be alkaline free, meeting the chocolate industry's demand for clean label ingredients.
Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett of MMR Research.
Barry Callebaut has unveiled new cocoa and chocolate products at ISM in Cologne, including Cameroon origin cocoa for baked goods, and single origin chocolate from Cameroon and Java.
Barry Callebaut has acquired Sweden’s ASM Foods from Carletti and has taken over additional operations from Carletti in Demark to up its production capacity in Scandinavia.
Taura Natural Ingredients has developed a range of natural concentrated fruit pieces to specifically target and cater to the needs of artisan chocolatiers and bakers.
Puratos Group has inked a joint venture in Vietnam with Belgian chocolatier Grand-Place to seize on surging demand in the bakery, patisserie and chocolate sectors in the country.
Investment in organic growth is more valuable than acquisitions that hold challenges of merging cultures and adjusting knowledge, according to the CEO of Puratos.
Kraft Foods delivered a “higher rate of revenue from new products last year than at any time in recent memory” revealed bosses as they reassured stakeholders that both businesses will have “world-class innovation organizations on day one” after it breaks...
A consecutive deficit in 2012/13 is set to move cocoa prices higher as supply struggles to meet rising demand for chocolate products in Asia, according to financial services group Rabobank.
Twice as much UTZ certified cocoa was sold to producers in 2011 compared to the previous year as demand for sustainable cocoa soared in Germany, according to the recently published UTZ Certified Annual Report 2011.
United Biscuits has cooled reports that it is developing a milk chocolate version of its traditionally dark chocolate orange-flavoured treat, Jaffa Cakes, casting it off as ‘rumours’.
Demand for cocoa is expected to climb 30% in the next 10 years creating a 25% shortage of current supply, according to North American cocoa processor and chocolate ingredients supplier Blommer Chocolate Company.
Chocolate manufacturers will face a serious cocoa supply shortage unless they work to improve the livelihoods of cocoa farmers and allow them to invest in sustainable production, according to an academic.
Cargill has announced plans to invest €20m in two cocoa and chocolate production facilities in Germany as it looks to boost its presence domestically and in Eastern Europe.
Ingredients firm Herza Chocnology has launched a range of bake-stable chocolate batons for baked goods that can be tailored to meet manufacturers’ precise size, shape and flavour requirements.
Ingredients firm ADM has launched range of mildly fruity cocoa powders; cocoa masses and chocolate that it has said can reduce bitterness in chocolate based products and appeal to more consumers.
A larger than expected supply of cocoa beans from West Africa will add to high buffer stocks and push cocoa prices down by 4%, according to financial service provider Rabobank.
German supplier Sternchemie claims recent in-house trials demonstrate that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacturer, but greater dosages are required to achieve the viscosity and sensory properties of soy...
Surging cocoa supplies did little to prevent front month prices for cocoa (cocoa futures) creeping up by 4 per cent throughout August, according to Euromonitor. “The big surprise has been that this rise has taken place on the back of strong supply projections,”...
Archer Daniels Midland Company (ADM) has announced that it will expand its cocoa processing capabilities at its facility in Singapore to enable it to keep pace with growing demand for cocoa and chocolate products from Asian markets.
Record confectionery performance drove UK-based confectionery and snack foods firm Zetar to achieve adjusted profit before tax of £6.7m; up six percent for the year ended 30th April 2011.
A new dark cocoa powder aims to deliver an indulgent rich taste for bakery goods, but also cut costs by reducing the product’s overall cocoa content, claims ADM.
With cocoa per-tonne prices standing at about €2080 in the aftermath of the Ivory Coast crisis, chocolate suppliers are coming to the fore with solutions to deliver ‘chocolateness’ with less chocolate content in goods like muffins and baked foods.
Free learning sessions available for ADM bakery customers at the company’s new technical centre in Germany will address key industry drivers such as indulgence, convenience, health and cost.
Leading industrial chocolate supplier Barry Callebaut has opened its first cocoa pilot plant in North America, a move that follows its reported objective to grow its chocolate volume sales by between 6 to 8 per cent up to 2013.
Cocoa powder and dark chocolate has equivalent polyphenol content and greater antioxidant and flavanol content than various super fruits, claims a new study by research scientists based at the Hershey Center for Health and Nutrition.
Small amounts of chocolate can lower blood pressure and reduce the risk of heart disease, according to a study by German researchers published in the European Heart Journal.
Cadbury CEO Todd Stitzer told a fair trade conference in London on Thursday that taking away its “principled capitalism” would destroy Cadbury’s appeal, according to the UK’s Guardian newspaper.
Cocoa prices have proved resilient in the economic downturn, even as other commodity prices have slumped, and confectionery manufacturers are concerned that tight supply will keep prices high for some time yet.
Spanish cocoa firm Natra is launching a line of functional chocolate ingredients, which would allow manufacturers to improve the health profile of their products though the addition of omega-3 and fibre.
Reclassification of cacao trees into ten distinct genetic sets may lead to enhanced cultivation and cross-breeding, according to research from confectionery giant Mars.
Focusing further on cocoa bean sourcing and processing, Zurich-based Barry Callebaut spins-off Chococam, the last of its consumer activities in Africa, to South African food firm Tiger Brands.
Herculean efforts are required by the global chocolate industry to
ensure that sourced cocoa supplies are not linked to exploited or
trafficked child labour, underlines labour watchdog International
Labor Rights Forum.
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
New outsourcing contracts for industrial cocoa from new and
existing chocolate makers boost volume growth for cocoa supplier
Barry Callebaut, helping to offset harmful exchange rates, energy
prices and inflation.
Over the last two weeks alone, Cadbury Adams has recalled Mini Eggs
because of a nut trace, Wholesnax failed to label the presence of
soya in its nuts, and a Korean company may have surprised one poor
consumer with a rat's head.
The Waste and Resources Action Programme (WRAP) is coordinating a
confectionery working group in order to reduce the packaging of
seasonal products such as Easter eggs.
Four hybrid cocoa species developed in Ghana to have improved
resistance to pest damage during storage have similar nutritional
properties to conventional cocoa, says a study that topples a
barrier to commercial trade.
While most consumers agree that ethically-sourced cocoa is no bad
thing, an ever increasing number of different schemes risks
muddying the issue and puzzling chocolate fans.
