chocolate ingredients - Page 1

Items Tagged with 'chocolate ingredients'

ARTICLES

Chocolate sheds its ‘guilty pleasure’ reputation

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

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.

Valrhona earns B Corporation certification

The chocolate company is prioritizing more sustainable cacao production.

July 24, 2020

Valrhona said it was certified as a B Corporation, joining companies around the world that place their societal mission at the core of their purpose.

Cargill further invests in its Belgian gourmet chocolate operation

The 3.5 million euro investment will further improve flexibility and time to market.

June 19, 2020

Cargill, Minneapolis, said it invested 3.5 million euros in its site in Kalmthout, Belgium, to increase its capabilities for producing gourmet chocolate.

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.

Working with cocoa in ice cream

To formulate a quality product, you must understand the properties and attributes of cocoa and chocolate. Then you can achieve the desired flavor, body, texture and color.

Bruce Tharp

Steven Young

April 8, 2014

Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.

A darker shade of dairy: cocoa & chocolate

Karen Giles-Smith MS, RD

October 18, 2013

Dairy processors have noticed an increasing consumer preference for dark chocolate. Cocoa and chocolate suppliers discuss the evolution of consumer preferences, formulation considerations, environmental concerns and what’s next. Chocolate tea, anyone?

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.