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chocolate 第4页
My/Mo Mochi Ice Cream announces triple layer innovation
My/Mo Mochi Ice Cream, Los Angeles, announced a new triple layer innovation to its line of frozen sn…
Perry’s Ice Cream Seasonal Holiday Flavors
Perry’s Ice Cream, a fourth generation, family-owned ice cream company headquartered in western New…
Fazer develops cell-based cocoa to sustain chocolate impacted by climate change
Finnish food industry giant Fazer has begun researching cell-based chocolate, which will cultivate c…
Research project launches exploring 3D printing in food industry
A research project has kicked off to assess and evaluate how 3D-printing applications could benefit…
Barry Callebaut taps into texture to create plant-based treats
Launches of plant-based products have significantly increased across all sweet categories to keep pa…
Barry Callebaut opens new studio to roll out 3D printed chocolate
Swiss chocolate and cocoa products company Barry Callebaut has opened a new studio to roll out 3D pr…
Wixon showcases flavor modifiers at IFT Wellness
Wixon announced its Mag-nifique™ technologies will be showcased at the IFT Wellness 13 Conference, F…
Nestlé to use QR codes for nutrition, environment information
Consumers in the United Kingdom will be the first to benefit from a new global initiative by Nestlé…
Cadbury rethinks flow wrap to encourage impulse buying
The package features a display aperture, a hole to place bars on display hooks, which allows chocola…
Rapidly measure cholesterol in confectionery with new method, say researchers
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