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Breaking News on Confectionery & Biscuit Processing

Ingredients

News headlines

M&M’s White Chocolate transitions from seasonal to everyday candy

Mars Chocolate will launch M&M’s White Chocolate as an everyday product at select food, mass, convenience and drug stores across the US in May, 2017. 

Cocoa price for Ivorian farmers may drop 30% amid widespread poverty

Ivorian regulator Conseil Café Cacao (CCC) says it may lower guaranteed farm gate prices for cocoa in the primary growing nation. 

Simply Gum: ‘We want to be an everyday gum sitting next to Wrigley’

Simply Gum aspires to sit on shelf next to Wrigley, and hopes its expansion into mints can help the company gain listings across the US. 

Reese’s Peanut Butter Cups among Hershey’s first brands to test Sourcemap

US chocolate maker Hershey has launched Sourcemap for consumers to explore the origins of its agricultural ingredients, such as cocoa beans, sunflower oil and vanilla. 

Free2b Foods primes for free-from chocolate snacking expansion

Sun Cups maker Free2b Foods hopes to move beyond confections and into allergen-free snacks with investor VG Growth Partners.

Fudge Kitchen taps Zùsto sweetener for sugar-free brittle

UK firm Fudge Kitchen is using a sweetener created recently in Belgium for a sugar-free peanut brittle launching this week.

'The best kind of bad': Chocolate makers need premium ingredients not sugar reduction

Sugar and calorie reduction has taken its toll on the chocolate category, but focusing on quality ingredients can foster growth, suggests a Euromonitor analyst. 

Ferrara Candy teams with 7-Eleven for sloth-themed Trolli gummies

US gummy manufacturer Ferrara Candy has developed Trolli Sour Brite Sloths candy in partnership with c-store chain 7-Eleven. 

M&A

Ferrero USA outlook positive with Fannie May Confections acquisition - analyst

Ferrero is to acquire all the equity of Fannie May Confections brands, including its subsidiaries Fannie May Confections and Harry London Candies from 1-800-Flowers.com for $115m.

News in brief

Symrise reports major growth in 2016

German flavours and nutrition supplier Symrise reports strong growth in 2016 following expansion and decentralisation of the company.

Nut chocolate consumption increases globally, says Almond Board of California-backed study

A survey conducted by the Almond Board of California (ABC) and Sterling-Rice Group (SRG) suggests 70% of consumers across the globe prefer chocolate products with nut inclusions. 

Mars to bring Maltesers to the US & Canada

Mars will launch chocolate snacking brand Maltesers in North America for the first time.

Going its ‘own way’: Lindt invests $14m in sustainable cocoa in last eight years

Lindt has invested around $14m in its sustainable cocoa program since 2008 as it aims to have a fully traceable and verifiable supply by 2020.

Gelatin-free winegums texture problems cracked with starch blend launch - Cargill

Cargill has developed a starch blend that it claims can more closely match the texture of gelatin and can cut drying time in half.

Nonni’s Foods competes with Oreo with seasonal biscotti

Artisan bakery, Nonni’s Foods, has launched limited batch spring biscotti to boost market share in the growing snack category. 

Stevia approved for ‘energy-reduced’ candy in the EU

Steviol glycosides have been approved for use in some ‘energy-reduced’ sugar confectionery in Europe, allowing manufacturers to combine the sweetener with sugar.

NCA State of of the Industry Conference 2017

Premium & healthy snacks: Mars and Ferrero execs chew on 2017 US confectionery trends

Ferrero North America CEO Paul Chibe and VP of strategy and insights at Mars Matt Lloyd weigh in on 2017 confectionery trends.

Nestlé UK to cut 10% of sugar in confectionery range by 2018

Nestlé has pledged to remove 7,500 metric tons of sugar in its UK confectionery range via reformulation, calorie limits and new technology.

Ritter rules out own cocoa label as it fast-tracks sustainability target

Ritter Sport now hopes to reach its goal to source only sustainable cocoa by 2020 rather than 2025.

Exclusive interview

Hershey looks to upgrade chocolate confectionery lab upon visiting AAK’s new innovation center

AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut.

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