Items Tagged with 'chocolate'

ARTICLES

Supplier News

Barry Callebaut, chocolate and cocoa manufacturer, appoints Peter Boone as new CIO

Barry Callebaut AG, manufacturer of cocoa and chocolate products, appoints Peter Boone as the Group’s new Chief Innovation Officer.
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Ingredients

ADM Cocoa introduces Fresca Cacao and cocoa for dairy foods

ADM Cocoa launches Fresca Cacao and cocoa specifically suitable for dairy applications, and fruity and acidic drinks.
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Chocolate and cocoa pair well with dairy products

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.
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Roquette America Introduces Innovative Chocolate Formulations with NUTRALYS® Pea Protein

Roquette America enriches chocolate with NUTRALYS® pea protein, which provides enhanced nutrition, production efficiency, and consumer appeal to products that traditionally use standard chocolate and coatings.
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Chocolate cream cheese

Philadelphia Indulgence from Kraft is a new way to enjoy chocolate

Philadelphia Indulgence is a chocolate cream cheese spread made Kraft Foods’ Philadelphia cream cheese. Kraft calls it “a completely new way to enjoy chocolate whether paired with salty snacks, breads, fruit or alone on a spoon.”


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Supplier News

Corn Products to change name, Barry Callebaut’s chocolate research

 

A name change for Corn Products, chocolate research from Barry Callebaut, people on the move and other news about suppliers to the dairy processing industry.


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Ingredients

Cargill launches Dutch Dark powders

Cargill’s cocoa & chocolate business launches Dutch Dark powders as part of a substantial investment.


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Chocolate Whipping Cream

Lucerne, the private-label dairy brand for retail stores owned by Safeway Inc., Pleasanton, Calif., introduced Chocolate Whipping Cream.
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Organcia Makes Yogurt in Puerto Rico

And developing a style of its own, Puerto Rico-based Orgánica Yogurt hand-packs its premium yogurt parfaits made with 100% natural fruit and no preservatives. The highly perishable product is sold at coffee shops, bakeries and Starbucks across the island.
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Nonfat Greek Yogurt from Sophie

The U.S. Census Bureau’s “Statistical Abstract of the United States: 2012” reveals that per capita yogurt consumption has increased more than 400% during the past 30 years. Further, data indicate that yogurt is the fastest-growing segment in the dairy category, with sales figures suggesting that growth is driven largely by the explosion of specialty yogurts, which include regional recipes, flavors for children and functional formulations.
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EVENTS

Industry

Webinar: Translating 2012 food trends into your chocolate applications

1/19/12
Contact: Contact
During this webinar trends information, specifically produced for Cargill by Innova Market Insights, will be revealed. You will discover along with the main food trends for 2012, how these trends can be translated into new and exciting chocolate applications. Read More

Multimedia

Videos

Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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Cheese Flavors

What’s your favorite flavor to eat in cheese?
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THE DAIRY FOODS STORE

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

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