NEWS ROUND UP
Ingredients supplier Henley Bridge has unveiled a ground-breaking new product to help mitigate the cost of cocoa-based goods.
With chocolate prices currently experiencing an all-time high, Prova Gourmet Natural Cocoa Flavouring allows makers to reduce the amount of cocoa in their creations without
Reducing the cocoa powder content by 30% and results in a 20% reduction in cocoa cost. Samantha Rain, Henley Bridge’s Head of Innovation and Training, explains: “This exciting new aroma is set to be a game changer, providing a cost-effective solution for cocoa powder users “It provides a real taste boost with roasted,
powdery cocoa notes, while balancing out bitterness, and doesn’t contain any added sugar or colourings. “It’s also resistant to heat, has no impact on the colour of preparations and can be used for a wide variety of applications, including ice cream, biscuits, cream bases and mousses.” Also new to the Prova Gourmet range this month is Caviani – a natural, ultra-concentrated vanilla product. Aimed at professionals looking to simplify their use of pure vanilla and save time, it contains only three ingredients: exhausted vanilla seeds, Madagascar Bourbon vanilla extract and glycerin. It has a visually rich presence of seeds, will not change the colour of your creation and the optimal dose is 2g per kilo mass. This small and mighty 100g jar of Caviani
Nestlé has announced an exciting new partnership between two of its most popular brands, KitKat and Nescafé, with the launch of a features KitKat’s signature crispy wafer, now coated in coffee- calories per biscuit, it is free from preservatives, making it a treat suitable for vegetarians.
Angelica De Los Rios Granja, KitKat Brand Manager at
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Nestlé UK & Ireland, described the launch as “a perfect pairing” for the winter months. In addition to the mocha bar, Nestlé has also introduced a expanding its range of coffee- inspired products.
The release follows the successful launch of KitKat Hazelnut 4-Finger and KitKat Sharing Blocks earlier this year. Nestlé has hinted at more keeping KitKat fans eager for what’s next.
A new low-carbon agriculture initiative in Ecuador aims to help cocoa farmers adapt to climate change. The three-year project is a collaboration and German Development Agency GIZ, co-funded by 2,800 farmers in climate-smart practices to mitigate risks posed by unpredictable weather. A key focus is agroforestry, integrating cocoa with other plant species to boost yields, enhance biodiversity, and provide additional income while sequestering carbon. Training will take place through 600 of participants being women. Additionally, 40,000 native Nacional cocoa plants will be distributed from an organic community nursery. platform will help generate insights for Ecuador’s Ministry of Agriculture and Environment, informing climate policies. The project aligns with Ecuador’s
Kennedy’s Confection February 2025
promoting sustainable land use and reducing deforestation. Paula Andrea Rueda Peña, Sustainability Manager at initiative’s role in strengthening the cocoa supply chain while lowering its environmental impact. Jose Luis Cueva, Cocoa Project Coordinator at Rikolto, highlighted its potential to improve production, tackle climate change, and support farmer incomes. Ralf Buss, GIZ AgriChains Ecuador Project Manager, stressed the need for cross-sector collaboration in developing sustainable, low- emission agriculture.
The initiative was launched in Quito, with representatives from Ecuador’s government, the German Embassy, and industry stakeholders in attendance.
KennedysConfection.com
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