Four power brands, three priority markets and two innovation platforms will drive growth for Mondelez’s chocolate segment, according to the firm’s category head.
Consumers are being ‘conned' by a certification system that means fair trade chocolate bars may not contain any fair trade chocolate.
Consumers who prefer milk chocolate have a significantly lower threshold for bitter tastes, according to a new study that suggests manufacturers could benefit from testing consumer rejection thresholds as part...
Consuming a ‘moderate’ amount of chocolate each week could be associated with lower risk of developing stroke, according to new research from Sweden.
Consumers are likelier to have lower expectations of ‘reduced-fat’ labelled chocolate creating a cause for concern for chocolate makers, according to a study.
Cocoa compounds found in dark chocolate can reduce blood pressure in the short term and could help guard against cardiovascular disease, according to a recently released study.
Fat content in chocolate can be cut in half and fat bloom avoided by using fruit juice, without any impact on mouthfeel, according to researchers.
Singapore-based Petra Foods’ cocoa ingredients business had nosedived in its second quarter (Q2) results due to weakening chocolate demand in developed markets.
Kraft Foods has reported that the biggest challenge in its otherwise growing confectionery/global snacks category is gum.
Spanish ingredients producer Natra has unveiled a new granulated chocolate product that it says will form a ‘new generation’ of powdered chocolate for the industry.
A group of countries has questioned the EU’s plans to introduce maximum levels for the heavy metal cadmium in chocolate.
Chocolate can improve brain functioning and mood, according to scientific review assessing over 100 previous studies linking chocolate to health benefits.
ConfectioneryNews.com explores how the leading players are gearing up for a PR brand building exercise that comes around only once every four years and asks how high-fat, high-sugar chocolate can...
Secret wartime papers have been uncovered that detail a Nazi plot to plant exploding chocolate in the British War Cabinet dining room in a bid to kill former Prime Minister...
Swiss chocolate processor Barry Callebaut has won an article 13.5 health claim from the European Food Safety Authority (EFSA) for a dossier linking cocoa flavanols and blood circulation.
Cargill has certified its Off the Shelf Chocolate range to bring ethical cocoa to smaller users as demand for sustainable products booms.
Manufacturers can up the antioxidant content in chocolate with a freeze dried raspberry leaf extract with minimal impact on texture and mouth-feel, according to a study.
Nestlé is working with the European Space Agency to create better chocolate air bubbles under zero-gravity and will eventually experiment in space.
Chocolate manufacturers will risk a poorer quality final product unless they trace what happens to cocoa beans before they reach their factories, say researchers.
Cadbury owner Kraft Foods has filed an international patent for a process to make low-calorie chocolate that it claims can maintain texture and quality while extending shelf-life.
Global decline in cocoa butter quality, coupled with growing demand for high quality cocoa butter mean that more robust but flexible refining technologies are required, say researchers.
Mars has opened a €80m (RUB 3.3bn) chocolate factory in Russia’s Ulyanovsk region as it looks to capture a greater share of the highest value BRIC chocolate market.
The Blommer Chocolate Company has established the joint venture firm GrowCocoa with ingredients supplier Olam International to allow the companies to move into Latin America and new cocoa origins in...
Biotec firm Lycotec has developed an ingredient for chocolate and other fat-based foods that it claims can help consumers to manage their weight and reduce blood cholesterol.
ConfectioneryNews.com speaks to a consumer goods analyst about the issues that will inform the chocolate industry over the next two decades.