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Chocolate & Confectionery
Mar 16,2010
Barry Callebaut Malaysia to use controlled fermented “Superior Grade” cocoa beans in innovative cocoa and chocolate products to be sold mainly under the KLK Cocoa and Selbourne brand.
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Chocolate & Confectionery
Mar 16,2010
Chocolate pieces containing a high percentage of cocoa or ingredients with an antioxidant effect are suitable for use in muesli, desserts and ice cream. They can be advertised on the end product to generate an additional incentive to buy.
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Chocolate & Confectionery
Mar 15,2010
Baronie, a leading Easter egg producer for the European market, has launched a range of eggs made with UTZ Certified chocolate produced by Cargill. The eggs are now available to buy from Dutch supermarkets.
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Chocolate & Confectionery
Mar 09,2010
The Candy Innovation Matrix facilitates the development of creative and individual concepts for sugar-free candies with ISOMALT. It comprises a range of characteristics which can be combined as desired.
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Chocolate & Confectionery
Mar 02,2010
Belcolade's Collection range includes dark, milk and white chocolates with specific and unique flavours and varied bouquets. Every origin chocolate is made using carefully selected cocoa beans, which reflect the differences of the regions where they are grown.
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Chocolate & Confectionery
Feb 22,2010
The commitment celebrates 10 years of successful farmer training by Cargill in Côte d'Ivoire and underlines the company’s belief that training farmers successfully is key to building a sustainable supply chain, helps increase farmers’ incomes and supports the future growth of cocoa farming.
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Chocolate & Confectionery
Feb 16,2010
Mars, Incorporated and Barry Callebaut AG recently signed a cross-licensing and cooperation agreement that is expected to increase the availability and uniformity of cocoa flavanol-rich chocolate products worldwide.
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Chocolate & Confectionery
Feb 15,2010
The third day is spent in the Cargill Cocoa & Chocolate research and development laboratory where participants will get a hands-on candy-making and tempering session with Cargill Cocoa & Chocolate's expert instructors.
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Chocolate & Confectionery
Feb 12,2010
To tempt Chinese chocolate lovers in sweet harmony, Godiva, Guylian, Neuhaus and Barry Callebaut are joining forces in a unique, behind-the-scenes partnership. Together they are creating the ‘Belgian chocolate corner’ at Shanghai 2010.
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Chocolate & Confectionery
Feb 08,2010
NatureFlex NK was launched in 2008 and offers not only biodegradability and compostability, but also a moisture barrier approaching that of co-extruded OPP.
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Chocolate & Confectionery
Feb 04,2010
For the full year 2009, consolidated net sales were $5,298,668,000 compared with $5,132,768,000 in 2008, an increase of 3.2 percent. Reported net income for 2009 was $435,994,000 or $1.90 per share-diluted, compared with $311,405,000, or $1.36 per share-diluted for 2008.
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Chocolate & Confectionery
Feb 04,2010
Roger Carr and Todd Stizer announced on Wednesday their intention to stand down as Chairman of Cadbury following Kraft Foods’ decision to declare its offer for Cadbury unconditional.
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Chocolate & Confectionery
Feb 03,2010
Holders of 71.73 percent of Cadbury's outstanding shares have already accepted Kraft Foods' Final Offer as such, all of the conditions of the recommended Final Offer for Cadbury have been satisfied.
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Chocolate & Confectionery
Feb 01,2010
Newcomers include: delicious ChocMelts. Unlike regular chocolate, these clever chocolaty chunks melt in the mouth at low temperatures, making them ideal for use in ice cream. Other newcomers are Barry Callebaut’s TastyChocs.
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Chocolate & Confectionery
Jan 29,2010
With over 17 years of experience in certified cocoa and chocolate, Barry Callebaut began with certification programs long before present-day interest appeared and is now a leading global supplier of certified products for the food industry.
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Chocolate & Confectionery
Jan 26,2010
Chr. Hansen brings complete portfolio of natural color solutions to Cologne but will be focusing on promoting four new CapColors — White, Yellow, Green, and Black — and FruitMax range of coloring foodstuffs.
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Chocolate & Confectionery
Jan 26,2010
Gü Chocolate Puds has revolutionized the chilled dessert sector and is recognized in the foodie world as a premium quality, innovative and thoroughly moreish brand.
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Chocolate & Confectionery
Jan 25,2010
Ferrero was always believed unlikely to make an offer without the help of Hershey because it would have to borrow heavily to raise the firepower to match Kraft's offer.
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Chocolate & Confectionery
Jan 22,2010
From the summer 2010 in the UK, MARS, SNICKERS, MILKY WAY, TOPIC and FLYTE will all contain at least 15% less saturated fat per bar compared with their current recipes.
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Chocolate & Confectionery
Jan 21,2010
Gourmet chocolate once available only to professional pastry chefs and chocolate artisans now available to consumers through specialty food stores and fine grocers.
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Chocolate & Confectionery
Jan 19,2010
Kraft Foods believes a combination represents a strong and complementary strategic fit, creating a global confectionery leader with a portfolio of more than 40 confectionery brands each with annual sales in excess of USD 100 million.
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Chocolate & Confectionery
Jan 15,2010
The announcement came as Hershey is reportedly preparing to make a rival offer to compete with Kraft. Hershey has been in talks with credit-ratings companies in recent days about how to structure a bid.
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Chocolate & Confectionery
Jan 13,2010
In an environment that continues to be characterized by economic uncertainties, Barry Callebaut succeeded in growing its sales volume by a strong 7.2% to 362,973 tonnes.
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Chocolate & Confectionery
Jan 07,2010
The European Commission said that the green light decision is conditional upon the divestment of the Polish and Romanian chocolate confectionary businesses of Cadbury.
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Chocolate & Confectionery
Dec 29,2009
Barry Callebaut AG, the world's leading manufacturer of high-quality cocoa and chocolate products, said it closed the acquisition of Spanish chocolate maker Chocovic from the Nederland Group.
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