If it weren’t for chocolate milk, there might be some people — perhaps dear reader, even you — who wouldn’t drink much milk at all. Indeed, chocolate milk is a perennially bright star in the dairy firmament, and with fall’s ushering in of the new school year, its glow is bound to grow brighter.
The clean label trend crosses all food categories. Cocoa and chocolate suppliers discuss how they help dairy processors achieve clean ingredient statements and navigate the rocky shoals of ‘all natural’ claims.
CocoaPacer, CocoaPacer Cap and CocoaRange Cap are designed to help protect customers from volatility when pricing their cocoa ingredients.
September 11, 2013
Cargill’s cocoa and chocolate business, one of the leading players in the global cocoa and chocolate market, has launched three new tools in its portfolio of Price Risk Services to help customers more easily manage price risk.
Chocolate and cocoa are long-time associates of dairy. These days, everything from frozen yogurt to blended coffee beverages is angling for a chocolaty profile. A panel of experts explains how to formulate with the ingredients.
We Americans have notoriously restless palates. This is especially so in today’s food-forward world, as chefs vie for celebrity status and the more adventuresome among us approach dining as an extreme sport. It’s now commonplace to find even familiar flavor favorites forced into some pretty unusual pairings, as the current practice with chocolate demonstrates.
International laboratories collaborate to validate a method developed by Mars Inc. to quantify the much-studied cocoa flavanols. Research that could help scientists and the industry in standardized reporting.