News & Analysis on Chocolate, Candy and Cocoa
MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.
Sustainability
A conference involving The Platform for Sustainable Cocoa, the Soy and Palm Oil Network and the Coffee Interest Group was recently held in Bern Switzerland to develop new tougher measures for the conservation of tropical forests.
News
Food and drink processor Nestle has rolled out a new technology which its claims can reduce the sugar content of ingredients.