News & Analysis on Chocolate, Candy and Cocoa
Ingredients Compendium No 2: Trehalose
As manufacturers grapple with sugar reduction, texture loss and longer shelf-life demands, trehalose is emerging as a functional ingredient to watch in 2026
Reese family sends open letter to Hershey, challenging whether the confectionery giant is protecting the Reese’s legacy
Cocoa prices plunge to two‑year low as surpluses reshape the market
The cocoa crisis is winding down, but the biggest producers of chocolate still want to protect themselves in a volatile sector
Key players in chocolate already have the year’s cocoa supply locked in. But smaller players may not
Barry Callebaut has unveiled a new AI‑powered innovation hub, promising faster flavour creation and personalised chocolate experiences
Barry Callebaut plans to modernise Wieze and Halle sites, bolstering reliability and efficiency across its European supply network
From faster R&D to predictive product design, AI is transforming the future of sweets
FDA eases ‘no artificial colors’ claims, but ambiguity over ‘petroleum-based dyes’ leaves manufacturers cautious
New CEO Hein Schumacher enters a company in decline. Here are the five decisive moves that could put the world’s biggest chocolate maker back on track
As climate change intensifies the global food system is being stretched to its limits. Can real‑time data and rapid response strategies help manufacturers stay ahead?
After years of compromise, sweetness without sacrifice may finally be within reach
Winter Fancy Faire
From swicy flavors to squeezable pouches, emerging brands at the Specialty Food Association’s Winter Fancy Faire are pushing a mature category into its next growth phase
Nestlé’s new sustainability partnerships could redefine regenerative agriculture for the wider industry
Right now, the dizzying price spikes of the past two years have largely disappeared
Diet Trends
As shoppers scrutinize labels and headlines, brands are rethinking sweetness strategies to deliver lower sugar, clearer messaging and commercially viable reformulations
Barry Callebaut shakes up its leadership as Hein Schumacher steps in during a pivotal moment for the world’s largest chocolate maker
New research links common preservatives to higher risks of cancer and type 2 diabetes. What does this mean for clean label trends and the future of food innovation?
As climate, disease and regulation strain global cocoa supply, manufacturers are turning to low‑cocoa and cocoa‑free innovations to protect margins and future-proof their portfolios
As US-Canada tariffs grind on with no obvious exit, chocolate makers are quietly redrawing supply chains and exposing a deeper fault line running through food
Could Barry Callebaut’s next move reshape the future of chocolate and snacks?
The market reaction to Donald Trump’s dietary overhaul isn’t about kale versus cookies – it’s about whether Washington has finally decided the packaged food sector needs firmer rules, not friendlier guidance
As demand for natural sweeteners grows, Manus moves monk fruit production in the US
From yeast‑based oils to CO₂‑derived fats, discover which next‑gen palm oil alternatives are closest to commercial scale and why 2026 could be a breakthrough year
Could dark chocolate become the next big anti‑ageing ingredient? New research suggests it might, and the opportunities for brands are huge
Collagen is transforming food, drink and confectionery. Discover why this powerhouse ingredient is set to dominate innovation in 2026
Rumours of a major Barry Callebaut shake‑up are swirling, and the cocoa market could feel the impact
The deforestation regulation’s postponement comes after a year of political wrangling
Gluten‑free growth is shifting. Discover the sectors surging ahead and the trends transforming the market
Forget celebrity sidelines, David Beckham’s actually in the test kitchen: CEO Peter Stearns lifts the lid on how that shapes BEEUP’s next phase
Barry Callebaut partners with NotCo AI and Planet A Foods to tackle soaring cocoa prices and regulatory hurdles, leveraging digital formulation tools to future‑proof chocolate
Could a sweet protein from Finland revolutionise sugar reduction?
Rising cocoa costs are forcing confectionery giants to rethink recipes and product labelling
Chocolate makers has been significantly impacted by the cocoa crisis. Ingredient innovation offers a solution
Climate cooling isn’t enough to save cocoa, wine, and coffee – industry needs to do more to protect these crops for the future
The Council and Parliament have decided to postpone the landmark regulation
Innovation cycles take time. But artificial intelligence promises to change that - at lightening speed
Chocolate is changing fast - premium indulgence, health-driven treats, and even cocoa-free innovations are rewriting the rulebook
Climate shocks, farmer shortages, and price volatility threaten chocolate’s future, but innovation and sustainability offer a solution
The landmark deforestation regulation is a step closer to being postponed following a vote in European Parliament
The global food and beverage ingredients market is booming. But what are the trends powering industry growth?
With cocoa costs spiraling, Briess is pitching malted barley flour as a reliable, clean label lifeline for bakers and snack makers
New research linking omnipresent emulsifiers to gut damage and obesity is raising tough questions for manufacturers
Nestlé is exploring cutting-edge genomics and sustainable sourcing to safeguard cocoa supplies
The cocoa crisis is forcing chocolate manufacturers to rethink everything - from sourcing and compliance to innovation and consumer trust
The EU council has backed a year-long delay of the landmark regulation
Cocoa-free chocolate is reshaping the confectionery landscape. But will consumers buy in?
Consumer Brands Association urges further tariff rollbacks on products like palm oil and tin mill steel
As global cocoa supplies remain volatile, beset by climate change, geopolitical volatility and disease, can alternative ingredients deliver the same chocolate experience?
Manufacturers and retailers are rethinking gluten-free as festive sales soar