AAK has extended its Kolo Nafaso shea sourcing program to support the growing demand for ethically produced chocolate confectionery. The program already reaches 320,000 women in West Africa, representing 8% of the global shea industry’s workforce.
Kiva Confections marks 10 years with launch of Lost Farm for experienced cannabis consumers.
August 26, 2021
Kiva Confections has much to celebrate. It marked its 10th anniversary in 2020 and launched Lost Farm, its newest brand for experienced cannabis consumers. With a move to a spacious production facility ahead, Kiva Confections is looking to the next decade and beyond.
The Functional Chocolate Company introduced a vegan, fair trade chocolate stacked with vitamins, botanicals and clinically researched ingredients supports focus and productivity
July 28, 2021
Combining vegan, fair trade chocolate with vitamins, botanicals and clinically researched ingredients, the newest product extends the Functional Chocolate line with a new formulation designed to assist with focus and productivity.
Ingredients such as malted grain syrups, cinnamon, chocolate, fruits, vanilla, spices and even flavored salts and soy sauce are what bring baked goods to life
To claim that flavorants used in baked goods are a secondary concern in batch production would be inaccurate. Yet the focus on the flours, texturants, fats, and leavenings in discussions of bakery production seems to overwhelm all other ingredients. Yet ingredients such as malted grain syrups, cinnamon, chocolate, fruits, vanilla, spices and even flavored salts and soy sauce are what bring baked goods to life.
Mars Wrigley will celebrate the holidays with two new festive products
June 30, 2021
The new M&M'S White Chocolate Pretzel Snowballs and DOVE Milk Chocolate Toffee Almond Crunch PROMISES will become available nationwide starting September 2021.
Epogee fat replacement technology drives groundbreaking better-for-you chocolate bar
June 21, 2021
Gatsby’s breakthrough product delivers melt-in-your mouth indulgence and achieves unheard-of calorie reduction—thanks to Epogee’s EPG GMO-free, plant-based fat alternative technology. The result is a deliciously satisfying chocolate experience with significantly less calories.
Cargill survey eyes US consumers’ preferences, consumption habits and motivations for chocolatey foods and beverages
June 15, 2021
Reaffirming chocolate’s near universal appeal, a new survey from Cargill finds most Americans indulge in a chocolate-flavored treat every day. Viewed as a reward, mood lifter, energy booster and the secret to surviving a tough day, the company’s ChocoLogic™ research reveals consumers’ preferences, motivations and attitudes toward the decadent ingredient.
Palsgaard’s new PGPR helps chocolate manufacturers boost functionality, efficiency
May 27, 2021
PGPR (polyglycerol polyricinoleate) is used in chocolate production for mold optimization, flow control and viscosity reduction. Palsgaard’s existing product, Palsgaard® PGPR 4150, is already the market leader, but the company’s latest offering takes PGPR performance to new levels.
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