Unlocking pulp potential: Nestlé invents 70 percent dark chocolate from cocoa fruit – with no added sugar

Using leftover material from cocoa plants as a sweetening ingredient is a “breakthrough idea”

Related Articles

FormattedPicture

FOOD INGREDIENTS NEWS

16 Aug 2019 --- This week in industry news, various news sources reported that Ireland-based Valeo Foods is in talks to buy UK snack brands from Campbell Soup Company for €54... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

13 Aug 2019 --- The yogurt trend is continuing to rise, with over half of US consumers now regularly buying yogurt, according to a new Innova Market Insights report that examines... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

12 Aug 2019 --- Start-ups play a crucial role in helping big corporations bring key trends, such as sustainability and personalized nutrition, to consumers. This is according to... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

08 Aug 2019 --- Tradin Organic has released its first cocoa sustainability report, which summarizes the Netherlands-based ingredient provider’s past milestones and plans for... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

07 Aug 2019 --- Nestlé has launched three plant-based latte coffees in the UK and Ireland under its Nescafé Gold brand. The range of almond, oat and coconut coffees... Read More

trans