News & Analysis on Chocolate, Candy and Cocoa
Swedish supplier Bayn Europe claims oat oil is an alternative, clean label emulsifier providing better yield stress in sugar-reduced chocolate than polyglycerol polyricinoleate (PGPR) and soy lecithin.
First year data
CocoaAction’s latest annual report contains only baseline data and it is too early to assess impact, says the World Cocoa Foundation (WCF).
Food firms need to set aside traditional rivalries and collaborate to meet the health, environmental and economic objectives of the United Nation’s Sustainability Goals, insists one of Mars' most senior execs.