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.
Since nanotechnology was first used to develop the 'seed
pre-crystallisation' technique in chocolate, many companies have
been investing in the new technology to transform processing
methods and product formulation.
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...