Swiss-based chocolate and cocoa manufacturer, Barry Callebaut, has unveiled a new chocolate called ruby chocolate; the fourth type of chocolate to ever be created.
Dr Thomas Cord has been appointed the new managing director of LoeschPack, a manufacturer of packaging machines and complete systems for packaging chocolate, confectionery and others.
The chocolate confectionery market in Japan is expected to grow at a CAGR of four percent from 2016 to 2021, according to Euromonitor.
The fast-melting chocolate filling has a firm texture that can be used in various chocolate applications such as pralines.
Snacks that are high-caloric, especially those containing chocolate, are craved by young women, according to research by the University of Salzburg.
Chocolates with added curcumin, such as that launched by start-up company Chocumin, can make a healthier indulgent treat as it helps increase consumers’ intake of the ingredient.
Along with two cocoa grinding factories in Bandung and Makassar, the factory in Gresik aims to supply at least 10,000 tonnes of compound chocolate per year to GarudaFood as well as Barry Callebaut’s own operations.
The Barry Callebaut Group has opened the doors to its new Callebaut Chocolate Academy centre and sales office in Mumbai, India. The facility will provide chefs, culinary professionals and confectionery artisans in India an opportunity to train and experiment with a comprehensive range of gourmet chocolate products.
US company Mondelez is entering China’s US$2.8-billion chocolate market with its Milka brand in September this year. The brand will hit Chinese shelves with more than a dozen core products, alongside special editions created for seasonal occasions.
Cocoa has many benefits as an ingredient, but is it possible for chocolate to be made in a healthier way? Tina Tan, Managing Director of Tatgu Chocolate, and Dr Geeta Bansal, Lecturer, Ngee Ann Polytechnic, share their insight on reducing sugar in chocolate without compromising on taste.