Manufacturers who previously relied on sealed aluminum foil or flow pack for chocolate bars can now use OPP hermetically folded and sealed die-fold packaging, according to Sapal, a Bosch Packaging...
Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than a standard chocolate recipe without compromising on taste.
Votes have been cast and counted for ConfectioneryNews’ Inaugural Personality of the Year competition and we can now announce the winner.
Belgian chocolate dragées firm Vanparys is aiming to build a network of wholesale partners to grow its export business.
Leading cocoa processor Barry Callebaut has reported volume growth ahead of the global chocolate confectionery market in its first quarter.
Danish premium chocolatier Michelsen hopes to break into China after teaming with a start-up company that produces hollow Hans Christian Andersen books containing chocolate.
UK chocolate firm Thorntons has posted sales declines in the second quarter and has no other option but to follow major supermarkets downmarket, according to an analyst.
International Foodstuffs’ (IFFCO) has appealed a trademark case against Nestlé to South Africa’s top court.
Mondelēz International is letting 250 staff go at its chocolate factory at Bournville, which makes a range of Cadbury branded products, including Cadbury Dairy Milk.
Weak fourth quarter cocoa grinds in developed markets suggest that consumers have reacted negatively to wholesale chocolate price hikes from the major brands, according to an analyst.
Voting closes for ConfectioneryNews’ inaugural Personality of the Year tomorrow – cast your vote here.
ConfectioneryNews will be reporting from ISM and ProSweets 2015 next month in Cologne where the organizers anticipate growing interest in organic products, natural ingredients and sustainable packaging.
Artisan chocolate makers are welcoming Nicaragua as a rare and blossoming cocoa origin, according to supplier Ingemann.
Companies hoping to appeal to consumers interested in the heart health benefits of dark chocolate now have another marketing tool at their disposal: the percentage of cocoa labeled on their...
Lindt reached record annual sales this morning, surpassing CHF 3bn for the first time - surprising growth given cocoa price hikes and a tough market, an analyst says.
Mango butter can be added to chocolate as a water-in-oil emulsion type gel, which will reduce the brittleness and improve the mouthfeel of the finished product.
The printing industry is increasingly turning to digital as conventional offset printing requires time-consuming steps such as making colour proofs and plates. Diffractive optical element (D0e) options are available from...
The leading cocoa processors say they will support brand manufacturers to achieve fully sustainable cocoa, but decline to publicly set their own targets.
Ingredients suppliers should set targets to achieve fully sustainable cocoa or risk perpetuating labor abuses in West Africa.
The chocolates contaminated by salmonella, which Aldi recalled at the end of last week, came from a German manufacturer, the Food Standards Agency (FSA) has confirmed.
Chocolate may have a compressive strength-to-weight ratio 24 times less than concrete but that hasn’t stopped US scientists probing its potential as a building material and even building a ‘chocolate...
Tesco has become the first major UK supermarket to remove confectionery from checkout lanes at its convenience stores.
Elmer Chocolate is aiming to be ‘the most efficient gift chocolate manufacturer in the world’ as it announces plans to add 70,000 square-foot to its production site in Ponchatoula.
ConfectioneryNews takes a look back at changes at the leading confectioners Mars, and Mondelez in 2014 and showcases the biggest acquisitions of the year.
Olam’s $1.3bn deal to acquire ADM Cocoa is likely to have little impact on the price of cocoa ingredients for chocolate makers because grinding capacity is still concentrated with three...