A newly-founded company, Maison Duplanteur, has signed an agreement with BEAR Mühlen & Behälter for a ‘bean to bar’ processing line. The processing equipment from BEAR will make it possible for the start-up to process small quantities of cocoa beans and focus on specific production parameters for different bean origins. Maison Duplanteur puts high value […]
BEAN TO BAR START-UP ACQUIRES PROCESSING LINE Read More »
A Virginia Tech scientist who conducted a long term research project has found that a specific antioxidant in cocoa can “dramatically” increase the body’s ability to fight many modern-day ailments such as obesity, Type 2 diabetes, and heart disease. Andrew Neilson, an Assistant Professor of food science and technology at the College of Agriculture and
COCOA INGREDIENT COULD HAVE POTENTIAL HEALTH BENEFITS Read More »
Barry Callebaut has announced that it will be holding the first example of a new bi-annual conference for stakeholders in the cocoa/chocolate supply chain in June. The event, ‘Chocovision,’ will take place 5-7 June in Davos, Switzerland. As the company notes, demand for chocolate has increased steadily over the years. More and more consumers, especially
BARRY CALLEBAUT ORGANISES FIRST “CHOCOVISION” Read More »
Hershey’s reports that as evidence regarding the health benefits of consuming dark chocolate and cocoa mounts, there has been an ongoing debate about which products deliver the most flavanols, and if key steps in production of cocoa and chocolate may diminish the level of the compounds. In a recently published paper, scientists reported on the
ROLE OF BEAN HANDLING ON FLAVANOL LEVELS CLARIFIED Read More »
Lindt & Sprungli has unveiled a new cocoa processing facility at its US headquarters in Stratham, New Hampshire. The 40,000ft2, multi-million Dollar cocoa liquor plant provides Lindt USA with the capability to clean, roast, and grind cocoa beans. The expansion allows Lindt USA to control the entire chocolate production process, from bean to finished product.
LINDT USA CONTINUES EXPANSION Read More »
However you measure it – and the way the International Cocoa Organization (ICCO) does is to look at the level of net imports – Chinese cocoa consumption is extremely low. But the agency’s Executive Director, Jan Vingerhoets, reckons that the potential for expansion is huge – and he has very clear ideas about how to
CHINA COULD BECOME SIZEABLE COCOA MARKET Read More »
Two scientific publications recently reported on improved methods for determining the amount of flavanol, an antioxidant, in cocoa and chocolate. The research, sponsored by The Hershey Center for Health and Nutrition, was collaboration between scientists at The Hershey Company and other scientific laboratories. Scientists at Planta Analytica in Danbury, Connecticut isolated and separated cocoa flavanol
HERSHEY ANALYSES HEALTHFUL COCOA COMPOUND Read More »
