Fats and oils supplier EFKO has noted a recovery in the Russian confectionery market as demand for its functional cocoa butter substitutes soared in its 9-month results.
The European Cocoa Association (ECA) is campaigning to exclude cocoa-based products such as chocolate from mandatory origin labeling foreseen in mooted EU legislation.
Choc-O-Bloc’s personalized candy toy Magic Choc is outselling major brands online in the UK ahead of the key Christmas period.
Puratos and Mars have partnered to improve yields and quality in the Vietnamese cocoa sector.
The global cocoa deficit for the 2012/13 crop year was worse than previously expected, according to revised figures from the International Cocoa Organization (ICCO), which has tripled its estimate.
Food manufacturers have urged the FDA to give them more time to consider its proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) in a bid to eradicate...
A High court in Pretoria has ruled that Iffco’s Tiffany Break does not infringe Nestlé South Africa’s trademark on the Kit Kat shape.
Ritter Sport and a German consumer group will go head-to-head in a court battle over the naturalness of vanilla flavoring piperonal.
Nordic Capital Fund and CVC Capital Partners have divested their 16.1% share of Scandinavian confectioner Cloetta following the merger with Leaf.
US consumers have voted for their favorite confectionery brands in five categories: chocolate, premium chocolate, gum, candy and cookies. Find out the results here.
Simply paying African cocoa growers more will not incentivize them to move away from the encroaching, more lucrative industries of palm and rubber, says Barry Callebaut.
AarhusKarlshamn (AAK) claims its filling fat Chocofill NH 110 is lower in saturated fats than lauric fats and can save confectioners money by eliminating the tempering stage compared to polymorphic fats.
Ukrainian confectioner Roshen will soon be allowed to sell products in Russia again following a ban.
Hershey has filed a patent for a new method to purify and detect levels of cocoa flavanols and procyanidins.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry...
Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas. ...
Fats and oils supplier IOI Loders Croklaan claims that its crystallization starter CristalGreen gives specific chocolate confectionery applications a clean label and longer shelf-life.
This year’s almond crop has produced the smallest almonds in 40 years, meaning potential problems for food manufacturers that rely on a particular size of whole or sliced almond, according...
Bean-to-bar chocolate maker Theo Chocolates has taken its first steps outside of the US by entering retail stores in Canada as demand for ethical products rises in North America.
Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label...
The industry needs to think how farmers can be incentivized to grow organic cocoa because premiums do not currently compensate the productivity shortfalls from not using pesticides and fertilizer, according...
Sustainable supple chain adviser Solidaridad demonstrates the impact unsustainable cocoa has on farmers' lives in a new multimedia art exhibition in the Netherlands.
The industry needs to go beyond certification box-ticking to avoid a sizable cocoa deficit by 2020, says sustainable supply chain adviser Solidaridad.
The chocolate industry can only go so far to reduce fat in the EU, says Mars R&D manager, meaning portion size is the only current option.
A synbiotic combination of a Baccilus probiotic and two dietary fibers holds promise in dark chocolate, according to research.