With a focus on innovation, a new $100 million Cargill cocoa processing facility has opened in Indonesia to meet the growing demand among Asian consumers for chocolate and cocoa products.
In response to consumer preferences, representatives with Hershey’s, the US’s largest chocolate manufacturer, say the company is weighing the idea of replacing corn syrup with sugar in products that still use the sweetener, according to news reports.
The International Cocoa Organization (ICCO) released a statement emphasizing its projections for the supply of cocoa in future years does not reflect the fear in recent reports that identified a possible cocoa deficit of one million tons by 2020.
Beginning with its I Can’t Believe It’s Not Butter! brand, Unilever has dedicated itself to revamping its buttery spreads portfolio by scrapping its old recipes and swapping in new formulations that focus on using real, simple ingredients and no artificial preservatives.
The New Orleans-based Sazerac Company, producers of Fireball Cinnamon Whisky, have reinforced there is no recall of its product in North America and has assured consumers the popular and fast-growing alcoholic beverage is safe to drink.
A new report from CDC confirms not only do 90 percent of US children eat more than their recommended amounts of sodium, but 40 percent of sodium comes from just 10 common foods.
Consolidating rack systems increases storage capacity by 42 percent and frees up space, allowing the addition of 24 percent more inventory items.
September 4, 2014
General Mills’ Cedar Rapids, IA plant had successfully used pallet flow and pushback rack systems, but ongoing growth, product changes and long usage time created the need for a storage system that would safely add capacity to its existing facility.
The Grocery Manufacturers Association (GMA) announced a five-part initiative last week to advance and modernize the procedures used to assess the safety of “generally recognized as safe” (GRAS) ingredients used in food.
The hot dog, while beloved by many Americans as a summer and grill staple, is often rebuffed for high fat content. But there may be hope for low-fat alternatives which have been criticized for textural differences, as new research on hot dogs made with olive oil rather than pork fat is showing progress.