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.
Ivorian regulator Conseil Café Cacao (CCC) says it may lower guaranteed farm gate prices for cocoa in the primary growing nation.
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.
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.
Sun Cups maker Free2b Foods hopes to move beyond confections and into allergen-free snacks with investor VG Growth Partners.
UK firm Fudge Kitchen is using a sweetener created recently in Belgium for a sugar-free peanut brittle launching this week.
Sugar and calorie reduction has taken its toll on the chocolate category, but focusing on quality ingredients can foster growth, suggests a Euromonitor analyst.
US gummy manufacturer Ferrara Candy has developed Trolli Sour Brite Sloths candy in partnership with c-store chain 7-Eleven.
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.
German flavours and nutrition supplier Symrise reports strong growth in 2016 following expansion and decentralisation of the company.
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 will launch chocolate snacking brand Maltesers in North America for the first time.
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.
Cargill has developed a starch blend that it claims can more closely match the texture of gelatin and can cut drying time in half.
Artisan bakery, Nonni’s Foods, has launched limited batch spring biscotti to boost market share in the growing snack category.
Steviol glycosides have been approved for use in some ‘energy-reduced’ sugar confectionery in Europe, allowing manufacturers to combine the sweetener with sugar.
Ferrero North America CEO Paul Chibe and VP of strategy and insights at Mars Matt Lloyd weigh in on 2017 confectionery trends.
Nestlé has pledged to remove 7,500 metric tons of sugar in its UK confectionery range via reformulation, calorie limits and new technology.
Ritter Sport now hopes to reach its goal to source only sustainable cocoa by 2020 rather than 2025.
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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