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Breaking News on Confectionery & Biscuit Processing

Sectors > Chocolate

Barry Callebaut adds US plant in World's Finest Chocolate outsourcing deal

Barry Callebaut has entered a long-term agreement to supply industrial chocolate to World's Finest Chocolate and has leased the latter’s Chicago plant.

Mondelēz to exit retailers that rejected price hikes

Mondelēz International will withdraw from certain retail customers in Europe that have refused chocolate price hikes. 

India

Analysts predict lightning growth for Indian confectionery market

India’s confectionery market is expected to grow by almost three-quarters in four years as the burgeoning middle-class consumes more gums and jellies, and chocolate still dominates.

Caobisco ‘concerned’ about chocolate detox campaign

Caobisco says it is ‘concerned’ about the British Heart Foundation’s ‘chocolate detox’ campaign, which encourages people to stop eating chocolate for a month to raise money and awareness for heart...

Equipment innovation

24-hour candy counting: Cremer claims reduced downtime for major players

Dutch equipment supplier Cremer has introduced a servo-driven counting machine that it claims will limit downtime for top players in confectionery.

Canada 'chocolate cartel' update

Mars and Nestlé win evidence battle in chocolate price collusion case

Two confectionery giants have won access to Hershey and Cadbury’s leniency filings in a criminal case in Canada that accuses them of colluding to fix chocolate prices.

Cocoa Life program update

Mondelēz: Deadlines on sustainable cocoa are not realistic

Mondelēz International plans to eventually source its entire cocoa supply from its Cocoa Life sustainability program, but says setting deadlines won't lead to meaningful impact on the ground.

We must unite Fairtrade and trade union movements: Fairtrade CEO

We must follow the example of Sweden and bring together the two “very noisy” movements of workers' trade unions and Fairtrade, the CEO of Fairtrade International Harriet Lamb has said....

Candy tax proposed in Connecticut

A levy on high-calorie confectionery and soft drinks is being considered in Connecticut as a means to tackle childhood obesity.

Dispatches from ISM 2015 in Cologne

‘We are going to be naked’: Cémoi to source 100% traceable cocoa

Cémoi plans to trace its entire cocoa supply through a third party verified project it calls Transparence.

‘Flying off shelves’: Nestlé invests $8m in UK Butterfinger Cups line

Nestlé plans to invest £5.25m ($8m) to add a Butterfinger Peanut Butter Cups line at its Halifax UK factory to serve growing demand in the US.

FLOCERT to verify Mondelēz's cocoa program

Mondelēz adds further third party verification to Cocoa Life program

Mondelēz International has announced that certification body FLOCERT will join Havard University in verifying the chocolate firm’s cocoa sustainability program Cocoa Life.

ISM chooses pop idol: ‘Most innovative’ NPD for 2015

Visitors at the International Sweets and Biscuits Fair (ISM) in Cologne have chosen ‘the most innovative’ new products to enter the global candy and snacks market.

The Buzz: Innovations from ISM & ProSweets 2015

Catch up with the social media buzz from ISM and ProSweets and discover innovations you may have missed.

‘Damaging small businesses’: Mondelēz and Mars slammed on supplier payment extensions

Mondelēz and Mars have been accused of exploiting small businesses by extending payment terms to some UK suppliers from 60 to 120 days.

News in brief

Mars Chocolate North America goes landfill-free

Mars Chocolate North America has that all of its ten factories have achieved zero-waste-to-landfill.

Candy dynamism not matched by packaging, says Smithers Pira

Confectionery brands must ensure the packaging for new products is as innovative as the flavors, particularly to stave off competition from private label imitators, says packaging specialists Smithers Pira.

What does the future hold for 3-D chocolate printing?

Every home to have a 3-D printer sooner than you think, says Hershey

Hershey tips 3-D printing to take off like the microwave oven in the Eighties - with ultra-customized designs a possibility in retail stores.

‘Dramatic decline’ in Asia cocoa grind as emerging markets slow

Asia’s cocoa grind dropped 17.2% in the fourth quarter after an economic slowdown in China, adding another cocoa processing decline to the world jigsaw.

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.

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