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Breaking News on Confectionery & Biscuit Processing

Sectors > Chocolate

Chocolate bar manufacturers turn to die-fold, hermetically sealed single-wraps

‘Die-fold packages were avoided in certain markets because it was difficult to achieve airtight sealing’

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...

The fourth degree: Our heat tolerant chocolate doesn’t skimp on taste, says Barry Callebaut

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.

Who won? ConfectioneryNews announces Personality of the Year 2014

Votes have been cast and counted for ConfectioneryNews’ Inaugural Personality of the Year competition and we can now announce the winner.

Vanparys seeks partners for UK, Germany and US export drive

Belgian chocolate dragées firm Vanparys is aiming to build a network of wholesale partners to grow its export business.

Barry Callebaut grows above chocolate confectionery market in Q1

Leading cocoa processor Barry Callebaut has reported volume growth ahead of the global chocolate confectionery market in its first quarter.

Fairytale Denmark: Michelsen signs book deal to support China push

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.

Thorntons will have to ‘follow the herd downmarket’, says analyst

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.

IFFCO appeals Kit Kat ruling in South Africa

International Foodstuffs’ (IFFCO) has appealed a trademark case against Nestlé to South Africa’s top court.

Mondelēz International to let 250 go at Bournville

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.

Q4 cocoa grind analysis

Recoiling at chocolate price hikes? Cocoa grind slumps in developed markets

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.

Last call for votes! Who is your 2014 confectionery personality?

Voting closes for ConfectioneryNews’ inaugural Personality of the Year tomorrow – cast your vote here.

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Going green, organic and natural: ConfectioneryNews readies for ISM and ProSweets 2015

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.

New World of cocoa: Artisan chocolatiers marvel at origin Nicaragua

Artisan chocolate makers are welcoming Nicaragua as a rare and blossoming cocoa origin, according to supplier Ingemann.

Health benefits of chocolate bars directly correlates with percentage of cocoa

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 ‘playing in another league’ after stellar 2014, says analyst

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.

Potential for mango butter emulsion gels in chocolate, say researchers

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.

Biggest challenge for digital is to change the mindset concerning price and volumes

Are Nutella’s personalised labels a sign that digital is taking over from conventional offset printing?

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...

Brands lead on sustainable cocoa goals, Cargill and Barry Callebaut suggest

The leading cocoa processors say they will support brand manufacturers to achieve fully sustainable cocoa, but decline to publicly set their own targets.

Comment

Something’s rotten in the state of cocoa…On the supply side

Ingredients suppliers should set targets to achieve fully sustainable cocoa or risk perpetuating labor abuses in West Africa.

News in brief

German source for Aldi salmonella chocs

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.

BARRY CALLEBAUT WORKS WITH PRINCETON UNIVERSITY RESEARCHERS

Charlie and the Chocolate House! Study probes potential as building material

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 extends candy checkout ban to C-stores

Tesco has become the first major UK supermarket to remove confectionery from checkout lanes at its convenience stores.

News in brief

Elmer Chocolate invests $40m in Louisiana plant expansion

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.

Year in review with the top two

Learning from the leaders: Developments at Mars and Mondelez in 2014

ConfectioneryNews takes a look back at changes at the leading confectioners Mars, and Mondelez in 2014 and showcases the biggest acquisitions of the year.

Cocoa processing still a ‘three horse race’ after Olam’s ADM Cocoa buy: Analyst

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...

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