Confectionery

After dark, milk and white chocolate, Barry Callebaut presents ruby chocolate as the fourth type. Made from the Ruby cocoa bean and with a unique...

The quality of Belgium's famous chocolate largely depends on the crystals that form during the hardening of the chocolate. Researchers from KU Leuven, Belgium,...

Piab introduces the piFLOWt conveyor for the automated handling of fragile goods that can transport up to four million items per hour. This enables the...

Cargill plans to invest US$150 million to construct an HM pectin production facility in South America. HM pectin is a citrus fruit-based texturizer used...

Spirulina is now approved in the US for use in a wider range of applications for food and beverage as a naturally derived blue...

DuPont Nutrition & Health releases two cheese cultures for use in soft-ripened cheese making. These new DuPont Danisco CHOOZIT brand cheese cultures, CHOOZIT ST...

Ferrero opens its first Asian innovation center in Singapore to house functions in the areas of health and nutrition, new raw materials and product...

AAK releases COBAOPure, a cocoa butter that delivers improved bloom-retarding effects in applications including milk and dark chocolate tablets, coated and filled products, and...

Mars, Incorporated says it will remove all artificial colors from its human food products to meet evolving consumer preferences. Though many of the company’s products...

The J. M. Smucker Company plans to build an additional Smucker's Uncrustables sandwiches manufacturing facility in Longmont, Colorado, US. The construction of the facility will...