Articles Tagged with ''chocolate''

NextCoa confectionery alternatives to chocolate are crafted from plant-based ingredients like grape seeds.

Additive manufacturing can describe two technologies in food production — the more commonly known is 3D printing, which has been borrowed from 3D tool and parts making, but robotic work cells can also fit the definition of additive manufacturing.

Together, the two companies aim to commercialize a cultured chocolate product for professionals and food brands.

The chocolate company is making investments to future-proof and enhance operations at its plants in Wieze and Halle, Belgium.

EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry.

The initiative forms part of Barry Callebaut’s multi-year digitalization agenda, where Barry Callebaut is entering into the AI era and reinforcing the company’s commitment to deliver innovation.

The reciprocal tariffs, announced in April, have been removed for certain agricultural products such as coffee, cocoa and spices.

Built in one of Ontario’s fastest-growing food manufacturing regions, the facility is equipped with advanced production lines focused on liquid molding, liquid chocolate and industrial molding.

Genesee Candy Land is expanding into a location next door, adding almost 3,000 sq. ft. to its existing 4,000-sq.-ft. space.

The facility provides Foreverland with the capability to run industrial trials with larger clients, secure small and medium-sized business customers, and deliver a scalable supply of cocoa-free chocolate alternatives.