Confectionery

Barry Callebaut has successfully closed the acquisition of the chocolate production facility from Mondelēz International in Halle, Belgium, as announced on September 15, 2016. This...

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...

Cargill introduces C*Clearset 35426 as a texturizing solution for European confectionery manufacturers to achieve optimal texture and transparency while reducing drying time by up...

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...

Tate & Lyle adds the new Dolcia Prima Crystalline Allulose to the low-calorie sweetening range. It offers all of the same benefits as the existing...

Wilmar's subsidiary KOG Investments has acquired a 50% equity interest in Aalst Chocolate, a home-grown chocolate manufacturer in Singapore. The other 50% stake in Aalst Chocolate...

Nestlé will invest nearly CHF 17 million (US$17.8 million) in a new operations center in Uruguay that will include a production plant and a...

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,...

The Barry Callebaut Group joins organic chocolate manufacturer and social enterprise, Wildness, and Deloitte Singapore to contribute to the communities and lead sustainability efforts...

Azucarera has launched moisture-resistant bakery coating that maintains its consistency and texture after defrosting and is the first on the market not to contain...