News & Analysis on Chocolate, Candy and Cocoa
UK bakery ingredients BakeMark UK firm rolls out a trans fat-free margarine for cake makers, the latest in a series of launches as the firm sets to phase out hydrogenated fats from its entire manufactured product range by the end of 2005.
Key to successful premium chocolate product development is an understanding of the varying consumer habits, expectations and behaviour in different countries, according to leading Swiss premium chocolate manufacturer Lindt & Sprüngli.
Irish dairy group Glanbia will be wishing it made a bigger investment in nutritional ingredients sooner than it did, as it revealed a 13 per cent drop in half year operating profits yesterday owing to difficult conditions in chilled dairy and...