News & Analysis on Chocolate, Candy and Cocoa
The first 100 per cent single source chocolate from Vietnam is being launched by Belgian B2B producer, Grand-Place, who in a bid to increase output is investing heavily in improving the quality of the cocoa beans from the region.
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
A panel of food experts at the Winter Fancy Food Show in San Francisco has identified its top five specialty food trends for 2011.
The complacency being exhibited by Brussels over the ongoing dioxin contamination incident is every bit as concerning as the carcinogenic chemical that has found its way into the food and feed chains since the end of last year.