Breaking News on Confectionery & Biscuit Processing

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Cocoa grind up but will chocolate prices grind consumers down?

The rising North American cocoa grind is a positive sign for the chocolate industry, but many consumers are not prepared to pay higher prices planned by some leading confectioners, according to...

Hershey ‘tricking US consumers with fake Maltesers’, claims Mars

Mars has launched US legal action against Hershey accusing it of copying its Maltesers brand in all-red packaging.

Chewing the fat: Calorie perception of hard and soft food differs

People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.

Easter bunny boils over rising chocolate prices

Near record-high cocoa butter prices have driven up the cost of chocolate production by as much as 20%; a price hike that will likely be seen on shelf, according to...

News in brief

US Easter confectionery sales set for 4% rise, says NCA

The National Confectioners Association (NCA) expects US Easter candy sales to reach $2.26bn this year as the later Easter gives retailers three more weeks to merchandize products.

Nestlé to up confectionery prices to restore growth

Nestlé plans to increase its pricing for confectionery products to restore growth to the category.

Guest article

Standing out in the confectionery ‘purple’ patch

Chocolate brands will gain no ground by mimicking the color of heritage brands such as Cadbury and must forge their own identities, writes Mark Ringer, executive creative director UK &...

dispatches from Analytica 2014

Taking the temperature of quality control

Refrigerated and heating circulators are vital tools in quality control in the food industry, according to Julabo.  

ADM to retain cocoa presses, but chocolate factories up for sale

Archer Daniels Midland (ADM) has announced that it will retain the majority of its cocoa processing operations but will sell its chocolate business.

Special Edition: The possibilities of chocolate with reduced cocoa butter

Scientists discover novel sources for cocoa butter alternatives

Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from...

Special Edition: The possibilities of chocolate with reduced cocoa butter

Emulsifiers in chocolate: Is an e-number a 'show stopper'?

Previously reluctant chocolate manufacturers are more attracted to partly replacing cocoa butter with emulsifiers to obtain cost-savings and improve molding processes, according to supplier Palsgaard.

Special Edition: The possibilities of chocolate with reduced cocoa butter

Price pressures: Will chocolate makers bite the bullet on cocoa butter alternatives?

Chocolate purists may turn to alternative vegetable fats amid escalating cocoa butter prices, but taste and regulatory stumbling blocks remain, according to an analyst.

A sweet tooth is just as genetic as asthma, says researcher

About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a...

News in brief

Vitafoods Live! debate: Cocoa flavanol science and the potential for better-for-you chocolate

ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.

Halloren targets Thailand and Korea for export growth

German confectioner Halloren believes its best growth prospects lie in the fast growing markets in Thailand and Korea as well as North America amid intense competition in its home market.

Lindt Teddy has its picnic but Haribo trademark row will rumble on

Lindt has won its appeal against Haribo for alleged infringement of Haribo’s golden bear trademark, but the case will go all the way to the Supreme Court in Germany.

Symrise wins battle for Diana Group with €1.3bn bid

German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.

Mondelēz downplays Russia sanctions as it announces $110m factory

Mondelēz International has made light of potential trade sanctions against Russia for its annexing of Crimea and announced a $110m factory in Siberia.

Chocolat Frey expands in North America with SweetWorks buy

Swiss firm Chocolat Frey has boosted its presence in North America by acquiring New York based chocolate, candy and gum maker SweetWorks.

Mars develops heat resistant chocolate with polyol mix

Mars has filed a patent for heat resistant chocolate that can withstand hot climates, following an earlier application from Mondelēz and Nestlé.

Mars to source cocoa from India

Mars follows in Cadbury footsteps as it looks to source cocoa from India, a crop that still only accounts for a tiny fraction of world production.

European cocoa grind slows in Q1

The amount of cocoa processed in Europe has remained flat in the first quarter of 2014 following three quarters of growth, according to the European Cocoa Association.

‘Scientific substantiation’ needed before WHO reduces sugar guidance, says CAOBISCO

More research is required before the World Health Organization (WHO) cuts its guidance on daily sugar intake by half, according to the Association of Chocolate, Biscuits and Confectionery Industries of...

News in brief

AAK to acquire Belgian bakery fats specialist

AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.

CIUS calls for close monitoring in ‘uncertain’ EU sugar market

European Sugar Users (CIUS) has called on the European Commission to implement temporary market measures should sugar end stocks fall below a certain threshold amid uncertainly in the EU sugar...

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