In recent years there has been an increasing trend towards healthy
and premium confectionery products, aimed at making consumers feel
better about the treats they eat and giving them a taste of luxury
and sophistication.
ADM Cocoa has introduced new procedures in its cocoa facilities in
the UK so as to be able to supply a new range of certified organic
chocolate to its food industry customers.
Confectionery makers will welcome the latest study to proffer the
potential health benefits of chocolate as US researchers report
that pregnant women who consume ample servings of this popular
confectionery may reduce the risk of...
A study to be conducted by the University of East Anglia (UEA), UK,
will examine whether adding flavonoids found in cocoa to the diet,
gives additional protection against heart disease on top of that
provided by prescription drugs.
Greater acceptability for soy beverages could be achieved by
formulating with peanut proteins and flavour masking with
chocolate, suggests a new study from the US.
An industry sponsored, peer reviewed study has found consuming
chocolate containing plant sterols and cocoa flavanols can lower
cholesterol and blood pressure levels.
A quarter of Western consumers are interested in chocolate with
physical or emotional health benefits, according to Barry
Callebaut, indicating that there is a strong market for functional
products.
Chocolate has come out on top as the star of the emerging mood food
category - but its future maybe under threat if companies fail to
win health claims for their products.
In confectionery news this week, Woolworths secures sweet supplier
EUK with a loan deal, confectionery product launches outnumber
other food categories, and dark chocolate continues to prove
popular with manufacturers.
Cadbury today launched a fund to aid its cocoa suppliers
in Ghana, after research suggested that average production in
the region is now 40 per cent lower than the potential yield.
New research suggests that regular consumption of chocolate may
weaken bone density and strength, which in turn could increase the
risk of health problems such as osteoporosis and fracture.
A new pressure spray system, that uses precise
temperature settings, gives confectioners better control when
coating products with chocolate and other viscous liquids, the
manufacturer claims.
UK confectionery firm Zetar today said it is expanding its range of
luxury and premium products thanks to the acquisition of Lir
Chocolates in Ireland.
Cadbury, Mars and a number of other leading global confectioners
are under investigation in Canada over allegations of price fixing
in the country, press reports have said.
Sweden-based confectionery firm Cloetta Fazer today announced it is
investing SEK 270m (€29m) in two new chocolate manufacturing lines,
as part of a drive to boost its market share in the Nordic region.
US ingredients company Cargill today said it will increase cocoa
product operations at the Sao Paulo plant in Brazil, as rising
incomes in the country push up local demand for chocolate.
Premier Foods is resisting confectionery tax on fruit bars, Cadbury
staff vote to reject closure plans, and a New York restaurant
charges $25,000 (€17,000m) for the most expensive chocolate dessert
in the world.
Spain-based Natra is now the largest private label producer of
chocolate spread in the EU, after recent acquisitions in Italy and
Belgium, the company claims.
Taste is a key challenge for makers of healthier chocolate: Henry Hussell, head of marketing at Cargill Sweetness, takes us through some of their solutions.
With heart disease and obesity levels booming in Western Europe,
manufacturers and scientists are increasingly trying to make a link
between health and confectionery, traditionally seen as a 'naughty'
treat.
Halloween is one of the top holiday in terms of volume
sales for confectioners, as consumers will spend more than $2.1bn
(€1.5bn) on chocolate and sweets later this month in the US alone,
states a new report.
Spanish cocoa company Natra announced yesterday the
acquisition of Belgium-based All Crump, as part of the company's
plans to enter the chocolate spread market.
A chocolate emulsifier ingredient from Palsgaard can now be used by
US manufacturers to replace the commonly-used soy lecithin,
following its recent approval by the nation's regulator.
Barry Callebaut has sold its Brach's confectionery business to
Farley's & Sathers following the slow growth of the US private
label market, the company announced yesterday.
Scientists from the University of Oxford claim they have found
similarities in brain activity between those addicted to drugs and
those addicted to chocolate.
Campbell Soup is considering selling its Godiva Chocolate business
in order to focus upon its simple meals and healthier options, the
company said yesterday.
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
A new multi-mineral ingredient can improve fat bloom resistance in
chocolate, while boosting the mineral content of the products,
according to the manufacturer.
US-based Rocky Mountain Chocolate Factory this week reported an
eight per cent revenue increase for the three months to 31 May,
compared to the same period last year.
A UK-based pressure group campaign against companies
that buy cocoa from the Ivory Coast has accused
the industry of funding conflict and civil unrest.
Eastern European confectionery company Roshen has produced more
than 80,000 tonnes of confectionery in the year's first quarter,
taking $140 million (€104m) in sales and confirming its position as
a market leader in Ukraine's...
News that Cadbury may be on the verge of selling off its beverages
arm has prompted rumours of multiple acquisitions for its chocolate
half - in what would be a huge shake-up of the global confectionery
landscape.
Switzerland-based machinery manufacturer Buhler has developed a new
cold stamping process to help chocolatiers increase production
times, efficiency and flexibility without compromising on chocolate
shell quality.