From these observations, Foodensity aspires to be a blog not only to promote chocolate education toward consumers, but also to provide fresh, useful insights, resources, & prospects to the small - to - medium chocolate makers & fine
flavor cocoa producers.
Not exact matches
Barry Callebaut, the world's leading
producer of high - quality chocolate and
cocoa, and Prova, one of the world's premier manufacturers of vanilla extracts and
flavors, are joining forces to launch a novel project in Madagascar.
Season Three of the CRPC is made possible with the support of more than 10 sponsors including: Nielsen - Massey Vanillas, a manufacturer of the finest vanilla products and
flavor extracts; Waring Commercial, a manufacturer of professional - quality appliances for the home, foodservice and laboratory industries; Steelite International, a manufacturer and supplier of tabletop ranges for the international hospitality industry; Wholesome Sweeteners, a leading provider of sustainable, environmentally and ethically responsible, great tasting sweeteners; PreGel America, a specialty dessert ingredients company; Midwest Foods, a specialty produce food distribution company; Will Powder, a
producer of technical food ingredients; Frigomat, a company that manufactures ice cream machines; deZaan Gourmet, a
producer of premium chocolate,
cocoa powders,
cocoa butter, chocolate batons, pralines; and Clifton Larsen Allen, a professional services and accountancy firm; and many more.
The investigators, who closely collaborated with the R&D team of Barry Callebaut, the world's largest chocolate
producer, have combined two critical characteristics of yeast in single hybrid variants: the ability to dominate
cocoa fermentations, and to produce a specific
flavor.