General News

Nestlé seeks to reduce sugar by 40%

Monday 5th Dec 2016

Nestlé scientists have reportedly made a major breakthrough that could result in its chocolate bars tasting ‘just as good’ but with much less sugar – potentially up to 40% less.

Using only natural ingredients, researchers have found a way to structure sugar differently. So even when much less is used in chocolate, the consumer’s tongue perceives an almost identical sweetness to before.

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Barry Callebaut targets 100% sustainable chocolate by 2025

Monday 28th Nov 2016

Barry Callebaut has published Forever Chocolate – its new sustainability strategy – which outlines the company’s ambition to move sustainable chocolate from niche to norm in less than a decade.

Antoine de Saint-Affrique, CEO of Barry Callebaut, explains: “We have been pioneering sustainability in cocoa and chocolate for many years, and we have made great progress.

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Dark intense red cocoa powder

Wednesday 23rd Nov 2016

The latest addition to the Gerkens cocoa powder range from Cargill is an intense dark red cocoa powder with unique colour attributes.

Produced as a result of an R&D breakthrough by Gerkens’ technical specialists at the Gresik cocoa processing facility in Indonesia, and exemplifying Gerkens end-to-end innovation capabilities...

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Nestlé gives further boost to youth employability

Wednesday 16th Nov 2016

Nestlé has pledged to offer at least 3,000 new employment opportunities for young people by 2020 in the UK and Ireland building on over 2,000 employment opportunities already created since 2014.

The commitment is part of the wider Nestlé Needs YOUth pledge to offer....

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Cargill to increase sweetener options

Tuesday 15th Nov 2016

Cargill has announced a €35 million investment in its existing European manufacturing channels in Manchester (UK), Bergen op Zoom (The Netherlands) and Wroclaw (Poland).

This allows additional glucose-fructose syrups production, offering food and beverage customers access...

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LINDT and DUFRY join forces for product launch

Tuesday 15th Nov 2016

LINDT & Sprüngli is set to team up with Dufry for the exclusive launch of a new flavour in two bestselling ranges. Ever-popular LINDOR balls and LINDT’s individually-wrapped assorted Napolitains will both be available with a new and exclusive Stracciatella flavour, called Heavenly LINDOR and Heavenly Naps, coming from ‘Chocolate Heaven’ in Switzerland and especially developed for Dufry.

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Staff strike in pay row

Monday 14th Nov 2016

On November 8, workers at the Tangerine Confectionery factory in York took strike action after union members clashed with their employer over wages.

The factory makes products such as Sherbet Lemons, Butter Mintoes, caramels, chews and fudge, and GMB – Britain’s General Union – announced that strike action would last for four days.

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Container filling system for counter and shelf displays

Friday 11th Nov 2016

GEA has introduced a container filling system as an option for the GEA Aquarius BunchWrapper and TwistWrapper lollipop wrapping machines.

Containers and boxes are great ways to transport and store lollipops. Transparent containers are ideal for display on counters and shelves in retail outlets.

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Fruit Salad chews with a twist

Monday 7th Nov 2016

Tangerine Confectionery is releasing a twist on its iconic Fruit Salad chews with its new ‘Bunch of Bon Bons’ product, delivering the classic Fruit Salad taste in a new format.

The new Fruit Salad mini bon bons come in three assorted flavours and in two different pack formats...

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Direct purchasing licence boosts cocoa sustainability

Thursday 3rd Nov 2016

Cargill’s cocoa and chocolate business has established its own licensed buying company (LBC) following the successful application for a licence from the Ghanaian Cocoa Board (Cocobod).

The new LBC is now fully operational and Cargill has purchased its first consignment of beans directly from cocoa farmers in Ghana, with around 30,000 farmers already registered with the LBC.

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