EU nutrition regulations cause concern for industry

Thursday 23rd Mar 2017

Nutrition companies view stricter EU regulation as a greater challenge than the state of the global economy, new research has shown.

Barry Callebaut assists cocoa farmers in Indonesia

Tuesday 21st Mar 2017

Swiss chocolate manufacturer Barry Callebaut has confirmed plans to deliver 500,000 seedlings from its cocoa nurseries to support farmers in Indonesia.

Bosch produces new industry microsite

Wednesday 15th Mar 2017

In response to growing demand for complete system solutions, Bosch Packaging Technology has launched an online information platform featuring its value enhancing complete system solutions for the confectionery, bakery, nuts, snacks and powder industries.

Cargill solution targets major efficiency gains

Monday 13th Mar 2017

Ingredients business Cargill has launched a solution to enable European confectionery manufacturers to achieve optimal texture and transparency, while significantly reducing drying time for gelatin-free winegum applications.

Nestlé responds to calls for sugar reduction

Thursday 9th Mar 2017

Confectionery manufacturer Nestlé UK has responded to consumer demands with plans to reduce sugar content in its products by 10%.

Study shows consumers in Asia are the most concerned over healthy eating

Monday 27th Feb 2017

An international study has found that consumers in Asia are far more likely to be interested in healthy eating than those living in Western countries.

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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