Company establishes flavor labs to teach sensory assessment skills.
February 7, 2019
Guittard Chocolate Co., as part of its Cultivate Better sustainability platform, has expanded its flavor quality work in Ghana, Ivory Coast and Indonesia.
The 501(c)(3) entity to help students with tuition for Chicago-based institution.
February 7, 2019
The French Pastry School of Robert Morris University Illinois has established a new charitable foundation to provide scholarships to students in its full-time pastry and baking, cake, and bread programs.
Ruby chocolate is taking the world by storm, according to creator Barry Callebaut Group. Since its launch in 2017, the rosy pink chocolate has since been recognized as a food trend.
Archer Daniels Midland Co. will acquire Florida Chemical Co. (FCC), a division of Flotek Industries specializing in citrus-based flavors and fragrances and one of the world’s largest providers of citrus oils and ingredients.
Chocolate maker is up from last year’s 36%, looking to produce 100% sustainable cocoa by 2025.
December 12, 2018
Barry Callebaut now produces 44 percent of its cocoa and 44 percent of its other ingredients sustainably. That’s according to the chocolate maker’s Forever Chocolate Progress Report for fiscal year 2017-2018.
The confectionery sector presents multiple quality control challenges to manufacturers, and product inspection systems ensure that only items in perfect condition reach the retail supply chain.