Taiwan’s food regulator expects to begin a process whereby it will form a clear-cut definition of chocolate in a bid to weed out fake versions.
Mars announced the November launch of its portion-controlled Snickers Crisper at this year’s National Association of Convenience Stores Show.
French equipment supplier Procys has developed an industrial online printing system using caramel-based food inks that it claims offers biscuit manufacturers flexibility to produce personalized products at scale.
What do we have in store for our 2016 special editions?
The World Cocoa Foundation (WCF) has announced the resignation of its president Bill Guyton.
API which makes foils, laminates and holographs for brand enhancement and packaging protection for the snacks, beverage and confectionEry industry, has expanded its management team in the UK and Poland.
The global industrial chocolate market is expected to grow volumes 2.4% a year up to 2019 as Barry Callebaut, Cargill and others make headway in Latin America and Asia, says Technavio.
Cocoa extracts could help prevent Alzheimer’s disease and may eventually come in chocolate form, according to a leading neurology doctor.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
Aunt Aggie De’s Pralines, one of Texas' best-known praline makers, is trying to boost its popularity outside of the Lone Star State.
ConfectioneryNews will host three live sessions at ISM and ProSweets 2016 and seeks experts in confectionery packaging, chocolate reformulation and companies with innovative strategies to reach Millennials to join our panels.
The recent finalization of the Trans Pacific Partnership is good news for confectioners and sugar-using manufacturers across the US, according to Rick Pasco, president of Sweetener Users Association (SUA).
Bühler Group has acquired chocolate specialist Hosokawa Bepex, which will be integrated into its Business Area Consumer Foods division.
The world’s largest fine flavor cocoa plantation Hacienda Victoria says big industry players such as Lindt and Barry Callebaut are showing strong interest in sourcing single estate fine flavor cocoa...
Confectionery companies may have to use clear packs and ditch all branding if they hope to trademark a shape, a move that could end up deterring consumers, writes trademark attorney...
Videojet Technologies has launched an Ultra Grade black ribbon for its DataFlex and 6X00 thermal transfer overprinter (TTO) products used in a variety of applications including the snack, bakery, confectionery...
Confectionery consultant Curtis Vreeland assesses the growing US bean-to-bar chocolate market and asks several artisanal chocolatiers how and if they can co-exist with multinationals.
Bosch has partnered with Amcor to create the best material for its SVE 2520DZ Doy Zip vertical bagger, currently used for chocolate, nuts and confectionery.
Nestlé will launch its Swiss bean-to-bar premium chocolate brand Cailler in key international markets via e-commerce as it looks to plug an alleged gap in its premium confectionery portfolio.
Consumers end up eating for much longer stretches of the day than they had anticipated with over half of adults eating over a 15-hour span daily, says new research.
Mars has acquired premium chocolate firm Grupo Turin to capitalize on projected growth in the Mexican chocolate market.
Three class action lawsuits brought in California allege Mars, Nestlé and Hershey use child labor to produce their best-selling chocolate brands. The firms say they are tackling the issue and...
Lindt & Sprungli has been cleared by a German court to keep producing its golden chocolate teddy bear, otherwise known as Goldbären, following an almost three-year spat with Haribo.
US state legislators should revise Consumer Protection Acts so confectioners are not hit with ‘preposterous’ lawsuits such as one accusing Perfetti Van Melle of slack filling gum packs, writes the...
Fourteen genomes of Colombian Fino de Aroma cocoa have been discovered and analyzed in research that could lead to unique flavors for the chocolate market.