Barry Callebaut hails new cocoa fermentation method
A novel cocoa cultivation method and a new approach to fermentation are resulting in cocoa beans with enhanced quality, claims industrial chocolate supplier, Barry Callebaut.
Archives for February 2, 2011
Sugar: regulatory sweet nothings leave food and drink makers in limbo
Jazz singer Nina Simone’s plaintive, “I want a little sugar in my bowl”, will strike the right note with Europe’s beleaguered sugar industry.
Fish consumption hits all time high: FAO report
Global fish consumption has reached its highest ever level of about 17 kg per person on average, supplying more than 3bn people with at least 15 per cent of their average animal protein intake, according to a new report from the Food and Agriculture...
Study links trans fat intake to depression
The ingestion of trans fats may increase the risk of depression, whilst healthier oils such as polyunsaturated fatty acids and olive oil may reduce the risk, according to a new Spanish study.
Avebe targets top confectionery with new potato starch
Dutch starch giant Avebe has launched a new potato-based ingredient for use in premium vegetarian, vegan and clean-label confectionery.