The Barry Callebaut Group has opened a Chocolate Academy in Johannesburg, South Africa, the group’s 21st academy and its first on the African continent.
International Flavors & Fragrances Inc. will acquire Israel-based flavor firm Frutarom for $7.1 billion. The cash and stock transaction — unanimously approved by both companies’ boards of directors — also includes Frutarom’s net debt.
Eureka Works 62% blend sourced from Brazil, Ecuador, Indonesia, Hawaii.
May 3, 2018
Guittard Chocolate Co. has cause for celebration. The family-owned company will celebrate its 150th anniversary this year with pop-up events, collaborations and the unveiling of a limited-edition chocolate blend for chefs.
What better dynamic duo than chocolate and nuts? Nont only does the broad array of nut choices provide confectioners with a broad range of tastes and textures, there's continuing evidence that nuts provide a healty component.
Olam International has launched the Olam Living Landscapes Policy, an approach to agricultural supply chains and landscape management designed to give more than it takes.
It's a wild, wonderful and at times wacky world of flavor fusion, alternative sweetening and exotic experimentation for confectioners and flavor technologists.
Parker Products, a leading provider of inclusions and other specialty ingredients for the baking, dairy, beverage, confectionery, foodservice and RTE and snack industries, is holding a grand opening ceremony for its new manufacturing facility in Fort Worth on April 18.
At ISM in Cologne on Jan. 28, Barry Callebaut hosted a pre-publication launch event for "Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals." As someone who has been interested in the topic professionally for nearly two decades, I was happy to accept the invitation to the launch.