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Food Engineering
November 4, 2007
Kevin T. Higgins |
Ice Cold Nanotech Heat degrades food nutrition and flavor, and size reduction can impart tremendous heat. Cryogenic fine grinding is being tested to deliver superior foods and new packaging materials.   |
Chemistry World
December 1, 2015 |
Well-tempered chocolate The author discovers that controlling crystal structures and emulsions is the key to good chocolate |
Food Processing
May 2011
Diane Toops |
Flavor of the Month: Don't take Chocolate for Granted Facing the fallout of political anxiety and doubled wholesale prices confectioners and chocolate manufacturers are learning how sweet it isn't. |
BusinessWeek
February 24, 2011
Tom Mulier |
Breathing More Profit into Chocolate Bars Adding air to chocolate bars reduces costs to candy makers, though there are limits to how much they can save with the technique. |
Food Processing
August 2012
Deborah Cassell |
Research And Development Of New Applications For Chocolate Persist Staying current with this perennial flavor means touting and creating health benefits and paying heed to global social issues. |
Food Engineering
June 1, 2005
Kevin T. Higgins |
Precision encapsulation Technology developed for the metals industry offers unprecedented uniformity in encapsulated ingredients and micro-inclusions for food processing. |
Chemistry World
September 5, 2012
Elinor Hughes |
Fruit juice infused chocolate to reduce fat consumption Fruit juice has been used by scientists in the UK to replace up to half of the fat content from cocoa butter and milk fats in milk and white chocolate. |
BusinessWeek
February 13, 2006 |
Q&A: Like Wine, Like Chocolate Chocophile Clay Gordon wants you to appreciate chocolate the same way you would a fine wine. |
Food Processing
October 2009
David Feder |
How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends. |
Food Processing
October 2010
Bob Sperber |
Confectioners Returning to Their Chocolate Roots Michael Antonorsi and other micro confectionery stars help the industry giants remain chocolatiers, not just candy factories. |
Food Processing
July 2007 |
Editor's Plate: A Chocolate (Flavored) Outrage There's an outrageous petition before FDA to allow the replacement of cocoa butter in chocolate. |
Inc.
February 2006
Chafkin & Keyishian |
Sweet Dreams In time for Valentine's Day: Here are eight entrepreneurs whose confections rival those of their European peers. |
Food Processing
August 2007 |
Expert Opinion: No Chocolate Crisis Recently, the U.S. Chocolate Industry along with 11 other food industry associations, joined a Grocery Manufacturers Assn./Food Products Assn. citizen's petition asking the FDA for approval to change current standards of identity for a number of food categories. |
DailyCandy
October 4, 2005 |
Food for Thought Swiss chocolates made from only the best ingredients, including 100% cocoa butter, available in a variety of truffles, pralines and specialities. |
Seasoned Cooking
February 2005
Ronda L. Carnicelli |
Chocolate Pancakes It's time to put together a luxurious breakfast in bed for your sweetheart. Recipe follows. |
BusinessWeek
February 12, 2007 |
Valentine's Day Stokes the Chocolate Factory Always a romantic staple, chocolate sales have jumped lately thanks to the dark stuff's health benefits and a growing connoisseur culture. |
Food Processing
May 2012
Mark Anthony |
The Changing Face of Confections As bakers and confectioners deal with low-calorie and gluten-free demands, suppliers suggest novel sweeteners and nuts. |
Seasoned Cooking
February 2005
Ronda L. Carnicelli |
'Tis the Season Chocolate has a special place in many peoples' hearts, especially in February. Here are some recipes: Kissing Crescents... Microwave Chocolate Fudge... Chocolate Martini... Peanutty Chocolate Cake... etc. |
Science News
November 5, 2005
Janet Raloff |
Leaden Chocolates Chocolates are among the more lead-contaminated foods. A new study has probed the source of chocolate's lead and concludes it's not the cocoa bean. So, what is it? |
Food Processing
March 2005
Ashman & Beckley |
Spotlight: Another Cookie-Candy Crossover Hershey markets four new cookie-candy crossover bars including the well-rated York Peppermint Pattie variety. |
BusinessWeek
May 8, 2006
Adrienne Carter |
Chocolate: Belly Up To The Bar Lounges and cafes devoted to chocolate are catching on across America. |
Food Processing
October 2006
Ashman & Beckley |
Product Spotlight: Chocolate for multitasking Nestle rolls novelty, demographics, premiumness and convenience into Nestle's Crunch Stixx. It's an excellent example of taking something familiar to another level. |
Food Processing
December 2007
Mike Pehanich |
A Capsule Look at the M&M's Peanut Process A visit to the New Jersey village of Hackettstown reveals how M&M'S Chocolate Candies are made. |
Prepared Foods
February 2008
Juliet Greene |
Article: Chocotherapy: The Daily Dose of Chocolate There has never been a better time to explore the delectable attributes of chocolate. |
Prepared Foods
January 1, 2007
Marcia Mogelonsky |
Confronting Confectionery The candy market continues to grow, capitalizing on the latest trends and benefiting from a number of ingredient innovations. |
Seasoned Cooking
February 2010
J. Sinclair |
Ingredient SpotLight In honor of Valentine's Day, healthy hearts and happy tummies, here are a couple of favorite chocolate recipes: Chocolate Almond Mousse... Marbled Mocha Tart... |
Food Engineering
February 8, 2006
Kevin T. Higgins |
Pinpoint Moisture Control A quarter century after he developed his model, John Robinson continues to proselytize to process engineers about his dryer control system. |
Science News
March 31, 2001
Janet Raloff |
Chocolate-science news Make no mistake: Chocolate is not a health food. Several studies in recent years, however, have demonstrated that among sweets, chocolate may possess a few nutritional advantages over most calorie-rich alternatives... |
Science News
March 18, 2000
Janet Raloff |
Food for Thought: Chocolate therapies (with recipe for Janet's Chocolate Medicinal Mousse Pie) ...To meso-American anthropologists, however, the idea that chocolate can be health-promoting is old hat---very old hat... |
Food Processing
May 2011
Mark Anthony |
The Future of Confectionery Ingredients Ace-K, honey make inroads as sweeteners; gums and nuts play supporting roles. |
Food Processing
October 2012
David Phillips |
More Variety Means More Efficiencies for Confectionery Manufacturers Sanitary pumps and other clean in place equipment are the key components to modern candy-making. |
Science News
August 13, 2005
Ben Harder |
Can Chocolate Fight Diabetes, Too? New research shows that in moderation dark chocolate can lower blood pressure, lower cholesterol, and improve the body's processing of sugar. |
Seasoned Cooking
February 2011
J. Sinclair |
Ingredient SpotLight Instead of reaching for chocolate hearts and roses, try these chocolate recipes to satisfy your sweet tooth. |
Salon.com
October 10, 2000
Paulina Borsook |
The Famous Chocolate Zucchini Bread It's guaranteed to please -- when it's fresh, that is... |
Food Processing
July 2013
David Phillips |
Candy Trends 2013: New Tricks for Old Favorites Confections can play off new trends or old sentiments. Either way, ingredient innovations make them better. |
Food Processing
April 2011
Anthony & Feder |
Food Processors Work on Building a Healthier Desserts You can build healthier desserts and confections with the right ingredients. |
Seasoned Cooking
February 2011
Ronda L. Carnicelli |
Rise 'n Shine This recipe for chocolate waffles can be enjoyed anytime. |
Seasoned Cooking
January 2009
Ronda L. Carnicelli |
Happy Endings When the holidays are past, things get a little quiet, and you're craving something festive again, try making these super simple chocolate truffles. |
Fast Company
November 2010
Stephanie Schomer |
Best of Artisan Chocolate What tastes better with chocolate? According to these confectioners, just about everything. |
BusinessWeek
December 8, 2003
Ed Levine |
Chocolate For The Inner Child Some of the yummiest handmade creations are takeoffs on treats you ate as a kid |
Food Processing
December 2007
Mark Anthony |
Nutrition Beyond the Trends: A Chocolate Treat Recent studies are giving chocolate a further boost in popularity. |
Inc.
April 2008
Alex Salkever |
A Chocolate Maker is Buffeted By Global Forces Beyond His Control How long can this chocolatier stay profitable? |
Food Processing
July 2010
Diane Toops |
Top Confectionery Trends for 2010 Our news and trends editor reports on the sweet taste of confectionery trends from this year's Candy Show. |
Fast Company
February 2004
Chuck Salter |
Monsieur Chocolat How do you say Willy Wonka in French? Celebrate Valentine's Day with confectioner Jacques Torres, who's applying mass production techniques to the delicate task of making fine chocolates -- with delicious results. |
Seasoned Cooking
March 2009
Ronda L. Carnicelli |
Happy Endings In these Double Chocolate-Mint Brownies a layer of decadent brownies is smothered in a creamy mint layer and then topped with smooth, rich chocolate. The result is an explosion of flavor in every bite. |
Seasoned Cooking
January 2011
Ronda L. Carnicelli |
Kitchen Focus Rather than leave yourself with a pile of raw ingredients after the holidays, consider some of the ideas below for using leftover candy canes. Consider it one of life's nicer post-holiday gifts! |
DailyCandy
November 1, 2005 |
Hot Chocolate 'Proof' that chocolate does go with anything -- even figs. |
Chemistry World
April 7, 2013
Laura Howes |
Healthy chocolate gets a vodka jelly reboot After success producing a lower fat chocolate, Stefan Bon has now made a chocolate that is 20% vodka. |
Food Processing
December 2007
Dave Fusaro |
Life in Mars Coming off a stellar year, Mars' U.S. Snackfood division is accelerating product development, mining dark chocolate for all is benefits and bringing custom-batch manufacturing to high-volume products such as M&M'S. |
Seasoned Cooking
February 2011
Ronda L. Carnicelli |
Happy Endings This recipe for peppermint fudge is simple and accessible. |
