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Candy Industry recently spoke to Wouter Stomph, ofi’s North America head of cocoa product development and innovation, about evolving tastes and using whole, natural ingredients to enhance product flavor profiles.
Red is said to evoke love, passion and anger, but in addition to those feelings, GNT says it can inspire excitement and encourage consumers to explore food and drink.
Barry Callebaut has launched Cabosse Naturals, a range of 100% pure cacaofruit ingredients including pulp, juice, concentrate and cascara, a fine flour made from the peel of the fruit.
Confectioners are thinking hard and spending money while doing so. Those are the findings from Candy Industry's Confectionery Equipment & Ingredient Survey.
In addition to solving traditional confectionery processing challenges, compound coatings provide confectionery and snack manufacturers a healthier alternative. Is premium the next opportunity?
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