There is further evidence that the market for chocolate is not as recession proof as traditionally thought as Barry Callebaut sales in Europe saw a marked drop over Q1.
A group of craft chocolate makers is making the most of growing consumer interest in artisan chocolate. Alex Whitmore, member of the Craft Chocolate Makers of America and co-founder of Taza chocolate, explains why he thinks this trend looks set to continue...
Bean to bar behemoth Barry Callebaut moves closer to local food manufacturers in Mexico, unveiling its third largest chocolate production facility worldwide to spear the emerging, and attractive, Mexican chocolate confectionery market.
Growth in the French chocolate confectionery market fell sharply in 2008 but it is forecast to recover this year, helped by sales of premium products, according to Snapshots, a market reports company.
London cocoa prices hit a 23-year high at the end of December, but emerging questions about consumer demand could see prices fall in 2009, according to the International Cocoa Organisation (ICCO).
Five US-based chocolate producers have collaborated to found Craft Chocolate Makers of America (CCMA), a body to represent issues facing the craft end of the chocolate industry.
A Chicago Tribune investigation into the recall of Swiss-manufactured Whole Foods chocolate bars has highlighted problems with the US Food and Drug Administration’s (FDA) labelling guidelines for allergens.
Nestle has slashed spending on marketing its Heaven chocolate bar, launched just last year, prompting insiders to question the company’s marketing strategy and the logic of the launch in the first place.
Chocolate consumers are becoming more adventurous, enjoying darker, more unusual flavour combinations with higher cocoa percentages, according to Mintel.
Spanish cocoa firm Natra is launching a line of functional chocolate ingredients, which would allow manufacturers to improve the health profile of their products though the addition of omega-3 and fibre.
Swiss-based cocoa and chocolate manufacturer Barry Callebaut has weathered wild volatility on world cocoa markets, reporting a 66.5 per cent rise in its full-year net profits.
The UK-based Food Standard’s Agency (FSA) has revaluated its guidance on the recommended caffeine intake for pregnant women in a variety of products such as coffee, tea, cola drinks and even plain chocolate over health concerns.
Squarely targeting the growing demand from confectioners and retailers for health-promoting products, chocolate maker Natra has rolled out a range of functional chocolate bars specifically directed at private label brands.
When the going gets tough, the tough innovate. So is the message underpinning this year's food trade exhibition SIAL, with swathes of new product designs potentially injecting innovative ideas into the portfolio of confectionery firms operating in...
British confectionery firm Cadbury has recalled all of its chocolate products manufactured at its Beijing plant as a precautionary step 'after monitoring' melamine-contamination events in China, the chocolate maker said this morning.
A Chinese chocolate brand sold in Australia and New Zealand has been recalled after authorities found it to be contaminated with the chemical melamine, source of an ongoing contamination scandal.
Fluorochemicals player Arkema has speared chocolate processing, announcing that chocolate maker Leonidas has installed the firm's forane 427A refrigerant fluid ahead of virgin HCFC bans.
Consumers in the US view chocolate as an “indulgent pleasure” that they are not willing to give up despite the tight economic environment, according to Mintel.
Two major confectionery players have this month announced inroads into Russia, demonstrating that cocoa ingredients suppliers and their customers are seeking to spear fresh wins in Russia's emerging, and burgeoning, confectionery market.
While there has been more optimism hovering over the post-reform EU sugar industry this year, ABF cites the new regime as having an on-going effect on the profits of its sugar division.
While bean-to-bar chocolate firms spear consumer demand for 'percentage cocoa content', a new chocolate maker eschews focusing on this trend, instead opting to push the 'Flavour Wheel'.
Hershey has raised its wholesale prices for chocolate bars by 11 per cent, but analysts say sales are unlikely to be substantially affected by such increases.
The Belgian Royal Association of the Chocolate, Praline, Biscuits and Sugar Confectionery Industry (CHOPRABISCO) has developed a ‘Belgian Chocolate Code’ that provides guidelines for labelling chocolate as coming from Belgium.
Spanish chocolate firm Natra sets its sights on the booming health and wellness market for adults and children, launching a chocolate bar with a healthy twist for the private label market.
While the food inflation rate continues to gallop ahead in the eurozone, observers speculate as to whether premium chocolate products could help confectionery firms ride the storm.
Strategies for confectionery makers to absorb rocketing price rises
are essential as cocoa prices crash through the $3000 barrier, with
demand outstripping supplies and pulling the stocks-to-grindings
ratio to a 22-year low.
Decadent and healthy may not be words readily associated with each other, but Kerry Ingredients & Flavours showcases how to boost the fibre and protein content of chocolate without affecting texture.
Herculean efforts are required by the global chocolate industry to
ensure that sourced cocoa supplies are not linked to exploited or
trafficked child labour, underlines labour watchdog International
Labor Rights Forum.
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
New outsourcing contracts for industrial cocoa from new and
existing chocolate makers boost volume growth for cocoa supplier
Barry Callebaut, helping to offset harmful exchange rates, energy
prices and inflation.
The world's number one confectionery group ups the stakes in the
gum war with the launch of Trident Sweet Kicks, a mint-flavoured
gum with a chocolate-flavoured liquid centre.
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.
