Items Tagged with 'chocolate products'

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 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.

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.

Every wasted minute of conching translates directly into extra production costs, particularly at a time when energy and raw ingredient prices are rising. This is why producers are looking at the energy efficiency of their conche equipment.

Available for a limited time, KIT KAT Santas feature imprinted boots, a jolly smile and an even crispier wafer-to-chocolate ratio than a traditional KIT KAT bar.

T. Hasegawa’s Cocoa Powder Replacer was developed over a multiyear period by the company’s U.S. R&D team in anticipation of global supply issues affecting the availability and cost of raw materials.