Brother-sister duo Dr Maximilian and Dr Sara Marquart are working to ease the pressure on cocoa supply chains with an alternative developed via traditional and precision fermentation techniques. FoodNavigator catches up with one half of the ‘chocolate...
Barry Callebaut has outpaced the overall global chocolate market in its full-year results as long-serving chairman Andreas Jacobs announces plans to step down.
Barry Callebaut has posted increased volumes and revenue in the first quarter of financial year 2015/16 despite declines in the global chocolate confectionery market.
Weak fourth quarter cocoa grinds in developed markets suggest that consumers have reacted negatively to wholesale chocolate price hikes from the major brands, according to an analyst.
Cargill joins Barry Callebaut as the joint industrial chocolate powerhouse after its acquisition of ADM’s chocolate operations, but the move is risky in the volatile cocoa economy, says an analyst.
Manufacturers can increase the price of chocolate without fear of putting off consumers thus ensuring cocoa farmers are fairly paid, according to executive director of the International Cocoa Organization (ICCO).
Special Edition: The possibilities of chocolate with reduced cocoa butter
Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from mango seed to camel hump fat.
Special Edition: The possibilities of chocolate with reduced cocoa butter
Chocolate purists may turn to alternative vegetable fats amid escalating cocoa butter prices, but taste and regulatory stumbling blocks remain, according to an analyst.
A cocoa butter replacer derived from mango seed fat and palm stearin could help chocolate withstand high temperatures and may benefit manufacturers in tropical countries, according to a study.
Barry Callebaut has recorded a 4.9% drop in net profit for the fiscal year 2012/13 as it integrates Petra Foods’ cocoa business and experiences capacity constraints.
France’s leading private label chocolate maker Cémoi sees little growth in the European chocolate market and hopes instead to promote its branded goods in Asia and in the developing US private label market.
The tonnage of cocoa beans processed in Europe in the third quarter by the likes of Barry Callebaut and Cargill has risen by 4.7%. Euromonitor says the industry is playing catch up and rising cocoa butter prices may led to more expensive chocolate for...
Natra Cocoa and Chocolate has reported flat sales in its first half results due to weak consumer spending in Europe and a blip in chocolate consumption in its growth driver Asia.
ADM Cocoa has introduced a low fat cocoa powder that it claims is well suited to nougats and other protein foam based confectionery that lose structure in the presence of fat.
Nestlé has followed in the footsteps of Mondelez by coming up with its own non-melting chocolate, which could prove a game changer in emerging markets with hot climates.
Russian fats and oils supplier EFKO Group has reported rapid sales growth in cocoa butter substitutes in its first quarter (Q1) results as the domestic confectionery market picks up.
Cocoa butter is estimated to be the fat source for around 40% of chocolate bars compared to 5% for cocoa butter equivalents (CBE) – but the balance could be shifting.
Sweden-based vegetable fats firm Aarhuskarlshamn AB (AAK) has reported increased operating profit for the fourth quarter, although volumes were hit by hurricane Sandy in the fourth quarter.
Cocoa products do not represent a major source of the potential carcinogen ochratoxin A in the diet, but may still requite monitoring, according to a new analysis of the supply chain.
Cargill has added a center of expertise to its cocoa processing facility in Wormer, the Netherlands and automated warehousing at the Port of Amsterdam following a €57m ($82m) investment.
Cargill has announced plans to invest €20m in two cocoa and chocolate production facilities in Germany as it looks to boost its presence domestically and in Eastern Europe.
German supplier Sternchemie claims recent in-house trials demonstrate that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacturer, but greater dosages are required to achieve the viscosity and sensory properties of soy...
Surging cocoa supplies did little to prevent front month prices for cocoa (cocoa futures) creeping up by 4 per cent throughout August, according to Euromonitor. “The big surprise has been that this rise has taken place on the back of strong supply projections,”...
Archer Daniels Midland Company (ADM) has announced that it will expand its cocoa processing capabilities at its facility in Singapore to enable it to keep pace with growing demand for cocoa and chocolate products from Asian markets.
Children and parents can say goodbye to sticky faces and fingers and stained clothes thanks to the globe’s first non-melting chocolate, claims confectionery manufacturer Choc-o-Bloc.
Italy has lost a long-running legal battle after the European Court of Justice (ECJ) ruled that the nation's chocolate producers were guilty of breaking union regulations relating to pack labelling.
Specialist fat supplier reports strong growth in cocoa butter alternatives, sustaining an increase in operating profits in spite of growing market uncertainty.
Healthy hydrogenated trans-free and short chained fatty acid-free solid alternatives to cocoa butter for chocolate production can be produced from sunflower oils enriched in stearic and oleic acids by means of a solvent fractionation method, claims a...
Partial substitution of cocoa butter in confectionery products may be achieved with tea seed oil, a by-product of tea processing, says new research with the potential to help chocolate makers cut costs.
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
UK shoppers are expected to spend money on Christmas food, treats and presents but buy less due to high food inflation – a message that reinforces the need for product innovation in a tough economic environment.
The high price of cocoa butter has led to greater demand for AAK’s cocoa butter equivalents (CBEs) from specialty vegetable oils, and in turn has yielded strong growth in its confectionery fat business area.
US based cocoa producer Cargill has developed a new method of
processing cocoa which allows for reduced fat content and greater
dispersibility in cocoa powder.
Blending palm kernel oil, extracted by supercritical carbon
dioxide, and palm oil leads to new cocoa butter replacers (CBR),
offering cheaper alternatives with good physical and chemical
properties.
After several months of tight margins and dipping sales vegetable
fats and oils supplier Aarhus United has turned the corner with
improved growth in the third quarter, helped by a strategy to focus
on the core market of speciality...
United International Enterprises Limited (UIE), the majority
stakeholder in vegetable oil firm Aarhus United, confirms it will
sell its considerable stake in the Danish firm, due to be divested
by January 2005.
United International Enterprises Limited (UIE), the majority
stakeholder in vegetable oil firm Aarhus United, confirms it will
sell its considerable stake in the Danish firm, due to be divested
by January 2005.