Archives for October 6, 2014

Microbiological stability of confectionery fillings ‘compromised’ in quest for clean labels: Study

Confectioners’ products are at a greater risk of fungal spoilage when using clean label or alcohol free chocolate confectionery fillings, according to researchers.

Market uptake surges for RSPO-certified palm oil

RSPO-certified sustainable palm oil now accounts for 18% of the total global palm oil market, up from 15% last year, according to the Roundtable on Sustainable Palm Oil (RSPO).

Event preview

Industry cocoa sustainability efforts take center stage at WCF meeting

The chocolate industry’s biggest players will discuss how to move forward on cocoa sustainability at the World Cocoa Foundation’s meeting in Copenhagen next week. ConfectioneryNews will be there to bring you the latest.