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Food Processing
July 2007 |
Editor's Plate: A Chocolate (Flavored) Outrage There's an outrageous petition before FDA to allow the replacement of cocoa butter in chocolate.   |
Food Processing
August 2012
Deborah Cassell |
Research And Development Of New Applications For Chocolate Persist Staying current with this perennial flavor means touting and creating health benefits and paying heed to global social issues. |
Chemistry World
December 1, 2015 |
Well-tempered chocolate The author discovers that controlling crystal structures and emulsions is the key to good chocolate |
DailyCandy
October 4, 2005 |
Food for Thought Swiss chocolates made from only the best ingredients, including 100% cocoa butter, available in a variety of truffles, pralines and specialities. |
Science News
March 31, 2001
Janet Raloff |
Chocolate-science news Make no mistake: Chocolate is not a health food. Several studies in recent years, however, have demonstrated that among sweets, chocolate may possess a few nutritional advantages over most calorie-rich alternatives... |
BusinessWeek
February 12, 2007 |
Valentine's Day Stokes the Chocolate Factory Always a romantic staple, chocolate sales have jumped lately thanks to the dark stuff's health benefits and a growing connoisseur culture. |
Prepared Foods
October 2007 |
Article: MarketWatch Whole-grain chips with a fruit and veggie boost... Pairing teas with different chocolates... Beverages backed with vitamin B... U.S. considers U.K.'s 'traffic light' system for labeling fat content... |
Chemistry World
September 5, 2012
Elinor Hughes |
Fruit juice infused chocolate to reduce fat consumption Fruit juice has been used by scientists in the UK to replace up to half of the fat content from cocoa butter and milk fats in milk and white chocolate. |
The Motley Fool
February 28, 2006
Brian Gorman |
Is Chocolate Hot? Making premium chocolate consumption a part of the culture will take some time. But thanks to their initiatives, Mars and Starbucks may already be on their way to sweeter profits. Investors, take note. |
BusinessWeek
February 24, 2011
Tom Mulier |
Breathing More Profit into Chocolate Bars Adding air to chocolate bars reduces costs to candy makers, though there are limits to how much they can save with the technique. |
Food Processing
December 2007
Mark Anthony |
Nutrition Beyond the Trends: A Chocolate Treat Recent studies are giving chocolate a further boost in popularity. |
Science News
August 13, 2005
Ben Harder |
Can Chocolate Fight Diabetes, Too? New research shows that in moderation dark chocolate can lower blood pressure, lower cholesterol, and improve the body's processing of sugar. |
Food Processing
May 2011
Diane Toops |
Flavor of the Month: Don't take Chocolate for Granted Facing the fallout of political anxiety and doubled wholesale prices confectioners and chocolate manufacturers are learning how sweet it isn't. |
Food Processing
July 2006
Diane Toops |
Food Biz Kids: Checking out Chocolate Chex Mix These 7th-grade panelists sampled a new General Mills snack product. All but one gave Chocolate Chex Mix a thumbs-up. |
Food Engineering
January 1, 2006
Kevin T. Higgins |
Mini Willie Wonka Chocolate making is a process shrouded in mystique. Brazilian engineer Flavio Abaurre now hopes a new chocolate conching system can simplify the process and encourage gourmet chocolatiers to engage in automated processing. |
Food Engineering
May 1, 2005 |
Regulatory Watch FDA seeks public comment on proposals to improve nutrition labels on packaged and processed food... International Dairy Foods Association is helping cheese manufacturers meet trans fat labeling deadline... etc. |
Science News
March 18, 2000
Janet Raloff |
Food for Thought: Chocolate therapies (with recipe for Janet's Chocolate Medicinal Mousse Pie) ...To meso-American anthropologists, however, the idea that chocolate can be health-promoting is old hat---very old hat... |
Food Processing
July 2010
Diane Toops |
NCA 2010 Candy Show: The Sweetest Spot on Earth Candy and snacks sales flourished in 2009. |
Food Processing
August 2008 |
Feel your bliss Hershey's Bliss Chocolate is a rich, creamy, bite-sized chocolate indulgence available in three unique expressions. |
Science News
November 5, 2005
Janet Raloff |
Leaden Chocolates Chocolates are among the more lead-contaminated foods. A new study has probed the source of chocolate's lead and concludes it's not the cocoa bean. So, what is it? |
Food Processing
July 2006
David Joy |
EU rules on health claims take a step forward Ten years in the works, the European Parliament's review of health and nutrition claims on food labels may end a longstanding prohibition against claims relating to human diseases. |
The Motley Fool
June 4, 2008
Ryan Freund |
Chocolate in Asia: A Very Sweet Megatrend Chocolatiers are ramping up sales in booming economies such as China and India, and the potential for profits is staggering. |
Food Processing
September 2008 |
Vote for Your Presidential Choice with Chocolate Through November, you can cast your vote with Burdick Election Chocolates, stamped with a Democratic or Republican seal and tied in a patriotic commemorative ribbon. |
DailyCandy
February 14, 2007 |
Superfudge Flippin' Fudge is dense, rich chocolate that taste more like truffles than the super-sugary stuff you're used to. |
Food Processing
November 2007 |
Toops Scoops: Sweet talkin' All Candy Expo brings out the inner child. |
Food Processing
March 2005
Ashman & Beckley |
Spotlight: Another Cookie-Candy Crossover Hershey markets four new cookie-candy crossover bars including the well-rated York Peppermint Pattie variety. |
Science News
July 19, 2003
Janet Raloff |
No Hiding Most Trans Fats Under new FDA rules that take effect in 2006, manufacturers and bakers will have to identify trans fats wherever they occur in amounts of 0.5 gram or more. |
AskMen.com
February 28, 2002
Sebastien Stefanov |
The Truth About Food Labels Labels are not always clear or designed for our benefit. Some manufacturers use vagueness to slip in ingredients and irrelevant facts to sway consumers... |
Chemistry World
April 7, 2013
Laura Howes |
Healthy chocolate gets a vodka jelly reboot After success producing a lower fat chocolate, Stefan Bon has now made a chocolate that is 20% vodka. |
Prepared Foods
January 2009 |
Hitting the Shelves: Chocolate...to Treat Acne? Frutels' Acne Care Chocolate is a premium line of all-natural dark chocolate that leverages a formula claiming to deliver powerful antioxidants and micro-nutrients for supporting the clarity of skin from the inside out. |
Seasoned Cooking
February 2010
J. Sinclair |
Ingredient SpotLight In honor of Valentine's Day, healthy hearts and happy tummies, here are a couple of favorite chocolate recipes: Chocolate Almond Mousse... Marbled Mocha Tart... |
Seasoned Cooking
February 2011
Ronda L. Carnicelli |
Seasoned Opinions Valentine's Day is a day made for snuggling close and enjoying decadent food and, of course, dessert is perfect in the middle of the frigid winter. |
Fast Company
November 2010
Stephanie Schomer |
Best of Artisan Chocolate What tastes better with chocolate? According to these confectioners, just about everything. |
Inc.
February 2006
Chafkin & Keyishian |
Sweet Dreams In time for Valentine's Day: Here are eight entrepreneurs whose confections rival those of their European peers. |
Seasoned Cooking
February 2005
Ronda L. Carnicelli |
'Tis the Season Chocolate has a special place in many peoples' hearts, especially in February. Here are some recipes: Kissing Crescents... Microwave Chocolate Fudge... Chocolate Martini... Peanutty Chocolate Cake... etc. |
Food Engineering
June 1, 2005 |
Pure as the driven chocolate Chocolate manufacturer improves product purity with low-profile separator that removes more than 10 times the number of contaminants than the old system removed. |
Entrepreneur
May 2007
Sara Wilson |
Cuckoo for Cocoa Move over, Willy Wonka. This chocolate connoisseur is set to steal the hearts of chocolate-lovers worldwide. |
Inc.
October 2004
Lora Kolodny |
Things I Can't Live Without A profile of John S. Scharffenberger, President and CEO of Scharffen Berger Chocolate Maker, founded in 1996 and one of only 12 major chocolate manufacturers in the United States. |
DailyCandy
May 15, 2007 |
Nut Job Skip out on the peanut butter and spread flavors like CoCoBanana, Sumatra Cinnamon & Raisin, Raspberry White Chocolate, Cafe Mocha, and Raspberry Dark Chocolate by P.B. Loco. |
BusinessWeek
February 13, 2006 |
Q&A: Like Wine, Like Chocolate Chocophile Clay Gordon wants you to appreciate chocolate the same way you would a fine wine. |
BusinessWeek
May 8, 2006
Adrienne Carter |
Chocolate: Belly Up To The Bar Lounges and cafes devoted to chocolate are catching on across America. |
Prepared Foods
August 2008 |
Hitting the Shelves: Pudding for One Kraft Foods has focused on convenience with the launch of single-serve sachets of its popular pudding mix. |
The Motley Fool
January 26, 2005
Nathan Slaughter |
Hershey's Sweet Growth With a little help from new products, the candy leader posts record Q4 earnings. |
Prepared Foods
January 1, 2007
Marcia Mogelonsky |
Confronting Confectionery The candy market continues to grow, capitalizing on the latest trends and benefiting from a number of ingredient innovations. |
Prepared Foods
February 2008
Juliet Greene |
Article: Chocotherapy: The Daily Dose of Chocolate There has never been a better time to explore the delectable attributes of chocolate. |
DailyCandy
November 1, 2005 |
Hot Chocolate 'Proof' that chocolate does go with anything -- even figs. |
Food Processing
December 2007
Dave Fusaro |
Life in Mars Coming off a stellar year, Mars' U.S. Snackfood division is accelerating product development, mining dark chocolate for all is benefits and bringing custom-batch manufacturing to high-volume products such as M&M'S. |
Prepared Foods
January 2008 |
Functional Benefits of Trans and Saturated Fats Trans and saturated fats possess functional properties that make them key components in traditional formulas. |
Prepared Foods
September 1, 2005
Lauren Swann |
"Trans"-lating Trans Fat and Allergen Label Lingo Tracking trans fats and listing allergenic ingredients are now priority label pursuits. Unexpected industry translations of requirements are compounding the transition. |
The Motley Fool
December 17, 2004
Lawrence Meyers |
The Chocolate-Coffee Conundrum If coffee chains used better chocolate, they'd sell more coffee. Now would be a good time to pad the profit margins by going that extra step. |
