Barry Callebaut is funding research aimed at discovering the
component in cocoa butter responsible for an observed improvement
in insulin sensitivity, with the ultimate aim of developing
chocolate products for diabetics.
US based cocoa producer Cargill has developed a new method of
processing cocoa which allows for reduced fat content and greater
dispersibility in cocoa powder.
Blending palm kernel oil, extracted by supercritical carbon
dioxide, and palm oil leads to new cocoa butter replacers (CBR),
offering cheaper alternatives with good physical and chemical
properties.
Cocoa bean producer Pan Sino International has announced plans to
build Singapore's largest cocoa processing plant, increasing cocoa
bean supply for manufacturers.
The majority shareholder in Danish vegetable oil firm Aarhus United
could soon place its considerable stake on the market, citing a
potential difference in long-term investment interests.
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...
