German company HERZA Schokolade GmbH & Co. K announces the launch of the new range of high-protein chocolate and compound pieces that can be used by cereals and ice cream producers. The range consists of protein chocolate in various…
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GoodMills announces new Slow Milling Pretzel Salt Light SG, which enables salt reduction in pretzel décor, without visible differences in taste for the consumer. At the same time, the pretzel salt is water stable...
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With consumers increasingly seeking personalized, creative and healthy foods, there is a growing demand for authentic and traditional recipes with a twist. Jo Libens (photo), business category manager in charge of the strategy of the Fruit…
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Cargill announced a new range of specialty coatings and fillings, developed to meet key market requirements, from indulgent and healthy to sustainable and natural solutions. Each of the coatings and fillings respond to a trend identified in…
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On the occasion of the ISM trade fair in Cologne, Barry Callebaut is launching a new range of fillings for confectionery and bakery creations. The new range enables professionals to work with chocolate and fruit fillings with low water…
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Researchers from KU Leuven, Belgium, have developed a new and quicker way to check whether the cocoa butter is crystallizing correctly during the hardening process  - a very important step in creating qualitative products. 
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A few years ago, nobody would have thought this would be possible: food printing. Printed pizzas, custom pasta shapes and personalized chocolate can be made. A pioneering 3D printing company, 3D Systems ...
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Belcolade launches Vietnam 73, a new assortment of 73 per cent dark chocolate, with a pronounced acid cocoa taste, accompanied by hints of citrus, wood and tobacco. As the first result of Puratos’ Cacao-Trace programme... 
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The Barry Callebaut Group, one of the leading manufacturers of high quality chocolate and cocoa products, announces the publication of its Cocoa Sustainability Report 2013/14. With ongoing challenges in cocoa farming, ,..
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Barry Callebaut responds to increasing demand from professionals for chocolate solutions with more technical possibilities without compromising on look, feel and taste.
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Cargill’s Cocoa and Chocolate business, international development agency Swisscontact and the Soppeng Regency Government have signed a memorandum of understanding (MoU) to implement the Cargill Cocoa Promise in the Soppeng Regency of South…
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Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has launched its unique Cocoart Collection – a new range of 100 per cent natural, E-number free printing designs made from the company’s…
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The EU Commission has approved Barry Callebaut’s health claim submission on cocoa flavanols  following the positive Scientific Opinion issued by the European Food Safety Authority (EFSA) in July 2012.
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Cargill's cocoa & chocolate business has launched a new range of sustainable coatings and fillings for the European market, offering UTZ Certified cocoa powder and Roundtable on Sustainable Palm Oil (RSPO) certified palm and palm…
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The doors recently opened in Chicago, USA on the first Barry Callebaut United States Chocolate Academy.
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