News & Analysis on Chocolate, Candy and Cocoa
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Portion size control will be a focal point of the European confectionery industry’s push to address consumer concerns on health & nutrition, according to industry association CAOBISCO.
UK business Mood Foods has invested £1m ($1.4m) in moving to a larger facility to increase production of its raw cacao Ombar Chocolate.
R&D
Scientists at the University of Leuven discovered that ultrasonic waves can be used to detect differences in the crystallization of cocoa butter, resulting in a faster and more cost-effective process for checking the quality of chocolate.
The Healthy Marketing Team (HMT) were impressed – mostly – by what they saw at the 20th year of Vitafoods Europe in Geneva last month from probiotics to novel powders to category creak and a gummy explosion, says the firm's Hannah Heath.
Swiss chocolatier Lindt & Sprüngli has recruited a new CEO, while US giant Hershey has named its chief operating officer.