Intensified competition in the ingredients marketplace and
disappointing orders for Cocoa Butter Equivalents (CBE) following
the new chocolate rules leads to job losses at Danish fats and oils
firm Aarhus United.
Improving the molecular structure of certain foods such as ice
cream and cocoa, can dramatically improve the taste, texture and
mouth feel of a particular product. This is something Marcos
Bobzin, Buhler's product manager for...
Hard negotiations followed by new European rules put to bed
long-standing disputes over labelling issues that hung over
chocolate manufacturers. As more European manufacturers turn to
vegetable fats, the challenge is on for ingredients...