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COCOTEA / 19 – IMPACT OF STARTER CULTURES AND FERMENTATION TECHNIQUES ON THE VOLATILE AROMA PROFILE OF CHOCOLATE
Crafack M.1, Petersen M.A.1, Eskildsen C.E.A.1, Petersen G.B.2, Heimdal H.2 and Nielsen D.S.1 1 Department of Food Science, University of Copenhagen, 1958 Frederiksberg C,...
CHOCOLATE – Barry Callebaut launches Cocoart Collection
WIEZE, Belgium/Frankfurt, Germany – Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, today officially launched its unique Cocoart Collection –...
US – Holiday cheer through the rest of the year at Dunkin’ Donuts
CANTON, MA – With the holiday season approaching, Dunkin’ Donuts, America’s all-day, everyday stop for coffee and baked goods, is kicking off the most...
GLOBAL – Barry Callebaut begins production in new, relocated factory in Japan
TAKASAKI, Japan / ZURICH, Switzerland – Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, today officially announced that it has...
CHOCOLATE NATION – Germany now accounts for a quarter of the Western European chocolate confectionery market
While the Western European chocolate confectionery market reached a sweet £19 billion in 2012, it looks like it is Germans who have the sweetest...
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