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  • There are nearly a dozen artisan chocolate companies in Belize taking cacao from bean to bar, part of a robust movement to reclaim the small country's rich chocolate heritage.  The earthen road is a g ...
  • How well do you understand chocolate?

    14 Mar 2022 New Food Magazine
    Charlotte Levy provides an overview of the hydrophobic properties of chocolate and why understanding its science can help avoid undesired product spoilage. Read More
  • There are plenty of benefits to going digital, but an equal number of obstacles; New Food hears from SugarSin’s Clare Turnbull on what opportunities await those willing to make the leap. Read More
  • The Psychology of Colour in Baking

    13 Apr 2022 Confectionery News
    Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capita ...
  • Asian consumers are demanding more from chocolate. Increasingly, people want chocolate that is made from plant-based ingredients but are unwilling to compromise on the sensory experience. The demands ...
  • The team behind Dubai’s key Yummex confectionery show has hailed it a success, with the event set to continue next year under a rebranded banner of ISM Middle East, reports Neill Barston. Taking place ...

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