News & Analysis on Chocolate, Candy and Cocoa
Damage from Hurricane Ivan that struck the US last week could send prices for peanuts, a common confectionery ingredient, rising as reports suggest that virtually all of the nation's 2004 peanut crop could be at risk.
The industrial gas division of German equipment provider, Linde, has launched Biogon, a range of pure gases and gas mixtures, compatible with increasingly stringent measures being introduced throughout the region.
US packaging firm Pactiv has revised its 2004 earnings per share outlook, another casualty of the dramatic increase in raw material prices this year.
Buhler has unveiled the latest model in its range of extrusion systems. The BTSK-30 is a co-rotating twin-screw extruder, which the company claims is suitable for laboratory use and corresponding production capacities.
Low-carb diets are still on the fringe of British eating habits, with high drop-out rates and consumer cynicism over health benefits, according to a new report - confirming the UK bakery industry's view that low-carbs pose no immediate threat to sales...
A new campaign to reduce sugar levels in foods and consumer diets in order to tackle the national obesity problem is reportedly being considered by the UK government, to run after the current attack on salt is over, writes Chris Mercer.
Campina, the international co-operative dairy company, has revealed how it plans to expand sales of its dairy-based beverages arm - with the introduction of a uniform line of bottle packaging.
A strategy of concentrating on a handful of core confectionery brands has left Sweden's Cloetta Fazer group with significant overcapacity - and an inevitable programme of factory closures.
UK developer and marketer of high-nutrition food and drink products, Nutrinnovator today reported on trading for the last six months and confirmed its future focus on functional food and beverages.
Lithuanian flour and pasta manufacturer Malsena is aiming to further develop its position as a multi-functional manufacturer with plans to make a huge investment in the production of value-added ingredients for the bakery sector.
Chocolate makers could see savings from new research that sets out to tackle the common problem of fat bloom, an unsightly white powdery film that forms on the outside of chocolate, writes Lindsey Partos.