According to the National Retail Federation (NRF), a quarter of Valentine’s shoppers went online to shop and/or buy gifts in 2015, up from 16.3% the prior year.
Mondelēz has reported full-year organic revenue growth in chocolate below the overall market and expects the macroeconomic environment in emerging markets to remain challenging.
Blendhub Corp. will host its first international event, the ‘Professional Network’ to coincide with Gulfood 2016, in Dubai, on February 24.
Astronaut André Kuipers, has opened a technology centre at Royal Duyvis Wiener’s HQ in Koog aan de Zaan, the Netherlands, claiming he wants to take Dutch cheese and chocolate on...
Catch up on the social media gossip and candy innovations at ISM 2016 in Cologne, Germany.
While nowhere near as popular as salty spreads like Vegemite and peanut butter, or as widely consumed as honey or jam, chocolate and hazelnut spreads have gained a definite cult...
UNI Packaging has invested £1.5m ($1.4m) in its St. Helens, Lancashire manufacturing site, including a Titan SR9-DT Dual Turret Slitter, to increase its UK market share in the short run,...
PWR Pack, which supplies robotic packaging to the food manufacturing industry, is expanding its production facilities as it moves into 3D grippers.
Boston-based McCrea’s Candies has begun selling its products on the West Coast for the first time after flagship brand Black Lava Sea Salt Caramel bagged the Good Foods Awards’ confectionery...
Hershey’s international sales plummeted 26.8% to $281.5m in the fourth quarter primarily due to declines in China.
Fannie May hopes to enter new distribution channels after rebranding packs for its premium chocolate range to designs that resonate with Chicago pride, says its CEO.
Cocoa off-flavors can be avoided by fermenting beans in sealed vacuumed bags inside an incubator with yeast starter cultures, claims Mars in a patent application
Discover the supporting program and what to look out for at the world’s largest confectionery fair.
Market analysts IRI and KPMG will join Barry Callebaut’s global marketing director in debating strategies to formulate market and merchandise confections to cater to influential millennial consumers.
A free-to-attend ProSweets panel discussion featuring Mondelēz and Nestlé will assess how chocolate makers can develop and reformulate products to comply with self-imposed nutrition guidelines.
Hershey’s has launched its Chocotubs crunchy cookies with chocolate dip, in in-mould labelling (IML) packaging with labels from Verstraete IML, in Brazil.
From Crown’s LED lighting to give seasonal, limited edition, premium biscuits and confectionery a striking on-shelf appeal to Bosch’s WRF 600 Flex roller former for multilayer bars – we round up some...
Beneo claims previously untested varieties of inulin and isomalt come closer to matching the taste and mouthfeel of sugar in chocolate than ever before.
Luxury British chocolate brand Montezuma’s has secured distribution in over 300 Sainsbury’s stores across the UK.
Prosecutors are investigating if a three-year old girl in France died after choking on a toy from a Kinder Surprise egg.
KitKat maker Nestlé reports progress in reducing sugar across its confectionery portfolio but won’t reformulate to a lower threshold until sugar’s link to obesity and type 2 diabetes is substantiated....
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
Hershey has re-branded and relaunched its candy brand Take5 after sales grew 10% in the last three years without any marketing support.
BT McElrath has relaunched its all-natural toasted almond toffee product at the Winter Fancy Food Show this year 20 years later after it was pulled.
A UK high court has ruled Nestlé’s KitKat lacks the distinctiveness to be registered as a 3D shape trademark. Nestlé plans to appeal the judgment.