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Official Voice of the European CANDY KETTLE CLUB
Scientists of the North Carolina State University have found out that by adding peanut skin to milk chocolate it will improve it´s nutritional benefits to the level of dark chocolate without affecting it´s taste. The scientists used a peanut skin extract to gain an even better level of antioxidants in milk chocolate compared to dark…
Cargill’s cocoa & chocolate business has established its own licensed buying company (LBC) following the successful application for a licence from the Ghanaian Cocoa Board (Cocobod). The new LBC is now fully operational and Cargill has purchased its first consignment of beans directly from cocoa farmers in Ghana, with around 30,000 farmers already registered with…
European chocolate specialist Barry Callebaut reports a sales revenue growth of 8.8% to 6.7b CHFfor the fiscal year 2015/16. Sales volume grew 2.2%. The operation profit grew 0.1% in local currencies and went down 3.2% in CHF. Barry Callebaut also reports a cash flow of 404m CHF. Antoine de Saint-Affrique, CEO of the Barry Callebaut…
With the European Commission amending its current steviol glycocide specifications on 3 November 2016, European food and beverage companies will be able to rely on the broader portfolio of Cargill’s ViaTech™ stevia sweeteners to help them achieve better sweetness and essential sugar reductions in their most challenging applications, like for example carbonated soft drinks. Under…