ISM - The Future of Sweets
Date
30 Jan 2011 - 01 Feb 2011
Location
Organizer
Koeln Messe
Website
Confectionery
After the spike: Cocoa’s volatile new norm forces structural industry shift
The world’s largest chocolate maker, Barry Callebaut, is reportedly exploring separating its cocoa division from its chocolate business, marking what could be a structural break in the industry between manufacturing and...
Confectionery
Algae innovation: Scientists convert chocolate processing waste into valuable blue pigment
Researchers at King Abdullah University of Science and Technology (KAUST), Saudi Arabia, have discovered a new aspect of a very old organism and utilized it to transform waste from a chocolate factory into C-phycocyanin, a...
Confectionery
Economic and regulatory pressures reshape chocolate and sugar confectionery
The chocolate and sugar confectionery space continues to face a myriad of challenges, including sugar taxes, high-fat, sugar, and salt (HFSS) regulations influencing formulation and marketing, and volatility in cocoa, sugar, and...
