Fonterra opens revamped application centre in China as Nestlé mulls closure of UK confectionery factory

CHINA – New Zealand multinational dairy co-operative Fonterra has opened its revamped application centre in Guangzhou, China, in an effort to support its growing foodservice business in southern China. Fonterra says the revamped center is more multipurpose than the previous one and will see the test and development of innovative products and applications unique to the ‘fast-moving’ China market. The premise will also enable the co-operative’s teams to hold more than 70 large demos and 150 small demos each year. “This updated application centre is a great enabler for our…

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Mondelēz posts 7.9% revenue growth in Q1 as Carlsberg celebrates a “good start to the year”

US – American multinational snack and food company Mondelēz International has reported 7.9% growth in first-quarter net revenue to US$7.24 billion, driven by organic net revenue growth of 3.8%, favourable currency and the impact of its acquisitions of Give & Go and Hu. The owner of Oreo and Cadbury snack brands says that part of the of the growth could also be attributed to the strong growth it experienced in emerging markets. Following a 0.5% decline in 2020, Mondelēz’s Asia, Middle East and Africa business delivered 16.2% growth in net…

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New research identifies key odorants that chiefly contribute to off-flavors in fermented cocoa

GERMANY – Key odorants that chiefly contribute to off-flavors in fermented cocoa have been identified by researchers, making it easier for chocolate companies to objectively assess the sensory quality of fermented cocoa based on odorant concentrations. In the research, the researchers identified Geosimin and 3-methyl-1H- indole to be the main compounds contributing to off-flavours in fermented cocoa. Additionally, the researchers have established maximum concentration levels to avoid the incorporation of cocoa that smells musty, moldy, smoky or like horse dung into food production. According to the researchers, Geosimin – which…

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Nestlé’s chocolate brand KitKat pledges to be carbon neutral by 2025

SWITZERLAND – KitKat, one of the world’s most popular chocolate brands, has pledged to become carbon neutral by 2025, bolstering Nestlé’s sustainability efforts which aim to achieve net zero emissions  throughout its value chain by no later than 2050. The Nestlé owned chocolate brand aims to achieve carbon neutrality by reducing the emissions generated through the sourcing of its ingredients, the manufacturing of the product and its distribution by more than 50% as part of the plan. According to KitKat, most emissions occur when producing ingredients like cocoa and milk…

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Cargill inches closer to completion of Belgian innovation hub, supports sustainable grazing practices in the US

BELGIUM- The construction of Cargill’s new Belgium-based innovation hub dubbed the ‘House of Chocolate’ comprising of an inspirational high-tech chocolate experience centre, a pilot plant and a sensory lab, is well underway and is anticipated to open in March 2022. Cargill says the soon to be opened US$21 million innovation hub is an integral part of our long-term “Journey to Joy 2022” vision to become the trusted solution provider for chocolate and will serve its broad customer portfolio. The chocolate experience center will be a platform for co-creation to improve…

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Nestlé Smarties launches 100% recyclable packaging, collaborates with South African artist to curate art pieces

SOUTH AFRICA – Nestlé through its South African popular confectionery brand, Nestlé Smarties, has switched to 100% recyclable paper packaging. To celebrate this milestone, the brand has collaborated with contemporary recycling artist, Mbongeni Buthelezi, to design a digital guide for caregivers and children to follow in creating fun origami pieces using the brand’s recyclable paper. According to the food manufacturing giant, the collaboration is intended to drive the brand’s #SmartiesCreateWithPurpose narrative which is set to inspire conscious creativity by using recyclable goods. “Essentially, the purpose of the collaboration is for…

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Mondelez SA introduces Cadbury P.S. DUO sparking sharing moments

SOUTH AFRICA – Cadbury, part of Mondelez SA, the largest confectionery business in South Africa has expanded its Cadbury P.S. family with launch of Cadbury P.S. DUO. As the name suggests, P.S. Duo is a delicious new taste sensation that’s “Made To Share” as two individual bars are combined in one pack. The new offering brings layers of crispy wafer coated in scrumptious milk chocolate and smothered in creamy Caramilk, thus enticing fans of both Cadbury P.S. milk chocolate and Cadbury P.S. caramilk Also, the chocolate bars are artistically wrapped…

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Edita Food Industries expands portfolio with launch of new wafer and cream products

EGYPT – Edita Food Industries, a leader in the Egyptian packaged snack food market, has launched new wafer and cream products as the company seeks to expand its products portfolio and premiumise its offerings. The snack major has introduced Freska Block, which is a filled wafer bar with a double-layer chocolate coating that will be retailing for EGP 3 (US$0.19) per pack. The new product is available in three flavours: hazelnut cream, peanut butter, and cappuccino cream. The company has also introduced its new Molto Mini Magnum SKU, retailing at…

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Barry Callebaut inaugurates third factory in India as demand for high-quality chocolate soars

INDIA – Leading manufacturer of high-quality chocolate and cocoa products, Barry Callebaut has inaugurated a new chocolate and compound manufacturing facility, located in Baramati, India. The Baramati facility is Barry Callebaut’s third factory in India and represents the company’s largest investment in the country to date. The new chocolate factory and warehouse includes an R&D lab and assembly lines capable of manufacturing chocolate and compound in different delivery formats. This will enable the company cater to the various needs of its customers – international food manufacturers, local confectioneries and semi-industrial…

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Nestlé starts wider roll-out of chocolate made exclusively with cocoa fruit

SWITZERLAND – Nestlé has begun a wider roll-out of its revolutionary Incoa chocolate made exclusively with the cocoa fruit without adding any refined sugar.   A statement from the Swiss food manufacturing giant, the chocolate under the Les Recettes de L’Atelier brand will appear on shelves in retail in France and the Netherlands with other European markets to follow. Nestlé first announced the development of this revolutionary approach in 2019 and then launched it with KitKat in Japan. The cocoa fruit contains cocoa beans and cocoa pulp. The pulp, which…

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