Confectionery

Baker Perkins has introduced technology to deposit three dimensional (3D) jellies, which can be made in one or two colors; with stripes and layers;...

Adding limonene to cocoa butter could result in better reduced-fat chocolate, researchers report in American Chemical Society's Journal of Agricultural and Food Chemistry. Previous research...

Nestlé and R&R have set up joint venture company called Froneri with sales of around CHF2.7 billion (US$2.81 billion) in more than 20 countries...

Südzucker has completed 18-month long construction of a wheat starch factory at its combined site in Zeitz, Sachsen-Anhalt, Germany. The plant will be commissioned after...

The Barry Callebaut Group has completed an expansion project at its factory in American Canyon, California, US. The project includes increasing liquid production capacity by...

The Hershey Company, Blommer Chocolate and Olam Cocoa have together funded and built a community health center in Teapleau, Cote d’Ivoire as part of...

The Barry Callebaut Group has switched the production of two of its most popular fillings for bakery and confectionery products from Roundtable on Sustainable...

Tetra Pak today launches an ice cream filler for small to medium producers looking to lower operating costs with minimal investment. The machine can produce...

In 2015, cocoa farmers in Côte d’Ivoire have received more than €7 million (US$7.77 million) in premium payments under the Cargill Cocoa Promise, while...

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...