Food, beverage and confectionery giant Mondelēz has opened an Asia-Pacific research and development centre that claims to be the biggest of its kind in Australia.
Equipment supplier Carle&Montanari-OPM has opened a Latin America office to capitalize on rising demand as Brazilian confectionery move to automated secondary packaging equipment.
Mondelēz International has officially opened its Asia-Pacific Chocolate and Confectionery Center of Excellence in Australia, creating a base for the largest food R&D team in the country, according to local...
Seattle-based Theo Chocolate has launched the first functional ingredient from its subsidiary Theo Innovations. Called Violetamine, the product is an extract of cocoa high in polyphenols and theobromine.
The rising tide of food intolerances and allergic reactions bodes well for Pascha Chocolate, a brand that is founded on an allergen-free positioning. But co-founder Courtenay Vuchnich said the real...
Hungary’s confectionery association Hunbisco says that the national tax on sugar puts a financial strain on confectioners to explore sugar alternatives.
Hershey has lowered its full year guidance after a slowdown in Brazil and Mexico and a gross profit margin decline due to higher dairy and cocoa costs.
A Mars-supported study suggests that cocoa flavanols in a functional drink may reverse age-related memory decline, but the same effect may not be true in chocolate.
Chocolate makers should ensure that wholesale price increases do not stunt growth in the emerging markets, says an analyst at Euromonitor International.
Certified cocoa bodies can co-exist with an international standard for sustainable cocoa that will be finalized in 2016, according to delegates at the World Cocoa Foundation’s partnership meeting.
Barry Callebaut will increase capacity at its factory in Extrema, Minas Gerais in Brazil in anticipation of rising demand in the region.
Danish confectioner Toms says its Ekstra chocolate brand that only uses tray fermented cocoa has proved that an initiative to support farmers and improve bean quality can also turn a profit....
A voluntary framework for sustainable cocoa that could help align industry efforts will be introduced by the end of 2016, say those behind the standard.
Italian confectioner ICAM has launched premium chocolate brand Vanini in the US, which uses Bagua cocoa, grown in the Peruvian amazon.
Chocolate companies and certification organizations can get better productivity gains by improving underperforming cocoa farmers rather than rewarding top producers, according to the World Wildlife Fund.
What are the chocolate industry and NGOs saying about cocoa sustainability? Catch up with the social media buzz from the World Cocoa Conference’s partnership meeting.
Indonesia continues its fight against the foreign domination of its plantation industry and, in particular, crude palm oil (CPO).
Nestlé’s share price fell 2.9% in early trading this morning as nine-month sales growth missed objectives.
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...