Fourth generation family confectionery business Wolfgang Candy has purchased property in Loganville PA, with a view to establishing a candy manufacturing plant by November this year.
Danish firm Sv. Michelsen Chocolate says it has become the first chocolate company in the country to source 100% Fairtrade cocoa.
Energy Bombs chewing gum has rolled out its products at convenience stores across the US with a suggested retail price of $2.99 per 10-piece pack.
Mars is to launch an M&M's butterscotch flavor exclusively at Target stores across the US this Halloween.
The increasing demand for consuming cannabis through confections has pushed the California-based Kiva to launch its first CBD chocolate bar line.
Nestlé’s gives ConfectioneryNews a look inside its $31m expanded quality assurance center in Dublin, Ohio, where it is battling the emerging threat of foreign bodies in confections.
Voluntary sugar targets and calorie caps on confectionery and eight other categories are planned by the UK government in March 2017
The most familiar quality parameter of chocolate – the cocoa solids percentage – has no correlation with flavanol levels, according to a study by the University of Reading.
The European Commission says it has opened an investigation to see if the proposed merger of Dow and DuPont is in line with the EU Merger Regulation.
Mondelēz has launched Swedish Fish-flavored Oreos, which combine Oreo chocolate wafers and Swedish Fish-flavored crème, exclusively at Kroger stores across the US.
Social venture Cacao for Change has written to Barack Obama and Ban Ki Moon calling for cocoa prices to triple.
Gelita, one of the world’s largest animal-based protein companies, has showcased how neutral-tasting collagen peptides can be used for protein enrichment.
A $10,000 crowdfunding push has been started in a bid to relaunch The San Francisco Chocolate Factory brand.
Cocoa and chocolate stakeholders highlight the advantages and potential pitfalls of high-yielding cocoa variety CCN-51. What part should it play in the industry’s drive for sustainability?
Vegetable fats such as palm oil may be permitted in chocolate up to 5% under draft regulation from the Food Safety and Standards Authority of India.
Barry Callebaut has opened a chocolate academy in Mumbai as it anticipates growth in India’s premium and gourmet chocolate segment.
The future of sweets disconnects with the past of sugar dependency, artificial colors, and flavors, according to food futurologist Dr Morgaine Gaye.
Steviva Ingredients has introduced a sugar replacer, Erysweet + Ultra stevia and erythritol blend, that it claims can solve sugar-free chocolate's tempering issues and deliver up to 99% sugar reduction.
Snack sales are growing more than twice as fast in the US ‘speciality gourmet’ retail channel than through mainstream stores, according to retail analysts Spins.
Barry Callebaut says protein chocolate is poised to expand beyond traditional granola and energy bars to clusters and trail mixes.
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