chocolate

Blending craft and automation to make beautiful chocolate – a Beyond 150 Competition experience

Australia has a rich history in the art of chocolate making, and Siemens works closely with industry to integrate modern automation systems for a range of applications. Many of these family-owned businesses have been in operation for over a century, developing their craft and growing with the introduction of newer, more efficient production frameworks.
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Ferrero’s sustainability programme scaling up

Confectionary brand Ferrero has announced the achievement of their 2020 goal which sees the company sourcing 100 per cent of their cocoa sustainably. This was achieved through utilisation of certification bodies and independently managed standards such as Fairtrade and Rainforest Alliance (UTZ). Read More

Mintel research shows that chocolate brand can leverage texture to dial up the indulgent experience

By Daisy Li, Associate Director, Food and Drink, Mintel Texture is the new innovation frontier in the food and drink industry. Besides spicing up the taste experience by adding various food textures, it is also perceived to link with mood enhancement. More than half of Chinese consumers would like to try a new chocolate featuring rich texture. It is a good opportunity for chocolate brands to incorporate various textures to dial up the indulgent experience with chocolate. Read More

Ahrens’ latest project a sweet success

Ahrens’ latest design and construct project, Barossa Valley Chocolate Company, has proven to be a sweet success with locals and visitors to the South Australian region. The $5.5 million-dollar facility
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Macadamias aim to disrupt chocolate category

Australian Macadamias has today released findings from independent research agency, GalKal, revealing macadamias are an underutilised ingredient in the traditional chocolate and nuts pairing. As consumers
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