European oils and fats business Aarhus Karlshamn (AAK) has reaffirmed its commitment to help food manufacturers reduce saturated fats in their products with reformulation advice.
Dairy and bakery businesses are expected to benefit from a change in the EU’s sugar policy, which would considerably boost isoglucose production, according to a leading industry analyst.
Flow cytometry – a laser-based cell sensor system – is almost twice as accurate at measuring probiotic levels in chocolate when compared to traditional methods, according to research.
Ebola is a huge humanitarian concern for the cocoa and chocolate industry, but contrary to some reports it is not yet having a major business impact for big chocolate players...
Belgian chocolate maker Godiva has challenged a Swiss pub over its use of a “confusingly similar” image and name to its own, but says other references to the legend of...
Cargill, long a leader in stevia technology, says its taste prediction model forms the foundation of its new stevia technology, called viaTech.
Stevia chocolate is beginning to gain momentum in the US but could take at least a decade to achieve widespread acceptance among mainstream retail, according to stevia chocolate firm Coco...
Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.
Thorntons has blamed its 11.9% fall in first quarter total group sales on the changing order patterns of supemarkets and other outlets.
Barry Callebaut has confirmed it is sourcing 15% of its cocoa from sustainable sources but has not set targets to scale up to 100%.
Investment firm BBX Capital has acquired Californian-based company The Toffee Box.
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The emerging BRIC and MINT markets consume less chocolate that developed nations, but levels are rising. Find out which are the standout markets.
Cocoa Ingredients supplier Transmar has called on cocoa and chocolate companies to make a donation to the Red Cross or Caritas to combat the spread of the Ebola virus in...
The chocolate industry’s biggest players will discuss how to move forward on cocoa sustainability at the World Cocoa Foundation’s meeting in Copenhagen next week. ConfectioneryNews will be there to bring...
Confectioners’ products are at a greater risk of fungal spoilage when using clean label or alcohol free chocolate confectionery fillings, according to researchers.
Mars Chocolate North America will relaunch M&M’S Crispy Chocolate Candies next year following a 10-year lull.
Hershey has developed its own method to produce chocolate that can withstand hot climates following similar moves from Mondelēz, Mars and Nestlé.
BBX Capital has purchased Florida-based Anastasia Confections to mark its fifth premium chocolate acquisition since the start of 2014.
Supermarkets in Germany cannot neglect their role in bringing about a sustainable cocoa supply chain, says the German confectionery association BDSI.
Hershey has agreed a settlement with Colorado-based firm TinctureBelle, which it had accused of passing off cannabis-infused candies such as Hashees Peanut Butter Cups as Hershey products.
UK Fairtrade candy maker Divine Chocolate has secured distribution deals with US supermarket chains Kroger, Meijer, Roundy’s and Ahold and claims it is now competing with the largest US premium...
Fats and oils supplier EFKO has reported sales growth for its confectionery fats division in H1 as multinational confectioners post sales gains in Russia.
Barry Callebaut is considering establishing manufacturing capacity in India.
Multinational chocolate companies are reaping billions in profits by keeping labor costs low, allowing human rights abuses to prosper on cocoa farms, according to an Oxfam campaigner.