Items Tagged with 'chocolate'

ARTICLES

Tempt them with chocolate-containing dairy offerings

When it comes to the use of chocolate and cocoa, dairy processors will want to consider current consumer trends and sustainability concerns.

Kathie Canning

September 23, 2021

Famous cartoonist Charles Schulz once said: “All you need is love. But a little chocolate now and then doesn't hurt.”

Chocolate sheds its ‘guilty pleasure’ reputation

Chocolate suppliers offer guilt-free indulgence, thanks to healthier formulations and sustainable sourcing.

Anna Boisseau

October 12, 2020

You could say that chocolate and dairy are a match made in heaven, though some of today's health-minded consumers consider the duo sinful indulgence.

FDA grants Barry Callebaut a Temporary Marketing Permit for ruby chocolate

It will allow the supplier to market ruby as a fourth type of chocolate.

November 25, 2019

Barry Callebaut USA LLC, Chicago, a manufacturer of chocolate and cocoa products, was granted a Temporary Marketing Permit (TMP) by the FDA, clearing the way to market ruby chocolate as chocolate in the United States.

Environmental, social issues threaten chocolate and cocoa

Sustainability efforts are critical to ensuring a future for cocoa and chocolate

Kimberly Decker

October 14, 2019

It's hard to imagine a world without chocolate milk, rocky road ice cream or double-fudge sundaes. But if present trends continue, cacao trees (Theobroma cacao), the source of cocoa and, ultimately, chocolate, could become extinct by midcentury.

Dispelling some misperceptions about chocolate and cocoa in dairy

We blast some misperceptions about chocolate and cocoa in dairy

Kimberly Decker

October 16, 2018

An old Reese's Peanut Butter Cups commercial tagline calls chocolate and peanut butter "two great tastes that taste great together." And it’s right. But chocolate and peanut butter arguably can't hold a candle to chocolate and dairy.

The long and winding road to cacao traceability

Consumers want greater visibility into the supply chains of the foods and beverages they consume. But tracing the complicated route cacao takes to become chocolate or cocoa is complex even for the pros.

Kimberly Decker

October 10, 2017

According to the International Cocoa Organization (ICCO), roughly 72% of the world’s cocoa production occurs in West Africa, with Latin America accounting for another 18% and Asia and Oceana shoring up the remaining 10%. So for North American chocoholics, there really is no such thing as locally sourced chocolate.

What 'clean' means to suppliers of cocoa and chocolate

Kimberly Decker

October 8, 2015

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.

Supplier News

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

October 30, 2012

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

Ingredients

ADM Cocoa introduces Fresca Cacao and cocoa for dairy foods

October 17, 2012

ADM Cocoa launches Fresca Cacao and cocoa specifically suitable for dairy applications, and fruity and acidic drinks.

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.

Kimberly Decker

October 12, 2012

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.

EVENTS

Industry

1/19/12

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Webinar: Translating 2012 food trends into your chocolate applications

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

The right flavor or flavor combination can add excitement to — and encourage trial of — new dairy products such as ice cream, cultured dairy products and dairy beverages. Conversely, the wrong flavor or flavor combination can result in new product failure.

Membrane Technology Forum

The Membrane Technology Forum is the premier live event in the commercial membrane and membrane technology sector. This event covers the most important concepts and ideas from the fundamentals of membrane technology, fouling, and cleaning, to emerging new technologies and applications with real-world case studies discussing the problems, proposed solutions you can use today, and final results. The Membrane Technology Forum is the go-to event for processors, plant managers, engineers, chemists, equipment manufacturers, research & development professionals, sales & marketing specialists, technicians, and anyone working with membrane filtration. The program features informative technical sessions covering current topics and emerging trends. Attendees will gain fresh ideas and proactive solutions to help their companies evolve with the changing trends in membrane technology.

Products

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.

See More Products

Items Tagged with 'chocolate'

ARTICLES

Tempt them with chocolate-containing dairy offerings

Chocolate sheds its ‘guilty pleasure’ reputation

FDA grants Barry Callebaut a Temporary Marketing Permit for ruby chocolate

Environmental, social issues threaten chocolate and cocoa

Dispelling some misperceptions about chocolate and cocoa in dairy

The long and winding road to cacao traceability

What 'clean' means to suppliers of cocoa and chocolate

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

ADM Cocoa introduces Fresca Cacao and cocoa for dairy foods

Chocolate and cocoa pair well with dairy products

EVENTS

Industry

Webinar: Translating 2012 food trends into your chocolate applications

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