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Breaking News on Confectionery & Biscuit Processing

Sectors > Chocolate

This year’s almonds ‘smallest in 40 years’

This year’s almond crop has produced the smallest almonds in 40 years, meaning potential problems for food manufacturers that rely on a particular size of whole or sliced almond, according...

News in brief

Theo Chocolate enters Canada

Bean-to-bar chocolate maker Theo Chocolates has taken its first steps outside of the US by entering retail stores in Canada as demand for ethical products rises in North America.

DISPATCHES FROM FIE 2013

What’s the occasion for Barry Callebaut’s E-free red?

Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label...

Organic chocolate threat: Farmers lack sufficient incentives to grow organic cocoa

The industry needs to think how farmers can be incentivized to grow organic cocoa because premiums do not currently compensate the productivity shortfalls from not using pesticides and fertilizer, according...

A tale of two farmers: The human cost of unsustainable cocoa

Sustainable supple chain adviser Solidaridad demonstrates the impact unsustainable cocoa has on farmers' lives in a new multimedia art exhibition in the Netherlands.

Serious cocoa deficit looms unless industry moves beyond certification ‘box ticking’ - Solidaridad

The industry needs to go beyond certification box-ticking to avoid a sizable cocoa deficit by 2020, says sustainable supply chain adviser Solidaridad.

Dispatches from FiE 2013

Mars: Chocolate fat reduction challenge in EU

The chocolate industry can only go so far to reduce fat in the EU, says Mars R&D manager, meaning portion size is the only current option.

Probiotic dark chocolate: Potential for new synbiotic strain, finds study

A synbiotic combination of a Baccilus probiotic and two dietary fibers holds promise in dark chocolate, according to research.

Premium chocolate samba in Brazil

Premium chocolate is rapidly growing in popularity in the emerging Brazilian market, according to domestic trade body ABICAB.

Turning the page on sustainability: Can cocoa waste notebooks improve the bean supply?

Stationery made from the pruned bark of cocoa trees contributes to a sustainable cocoa bean supply and allows confectioners to deliver a marketing story, according to supplier Cocoa Paper.

Cocoa flavanol losses reduced with superheated steam roasting: Study

Superheated steam roasting retains more phenols and flavonoids during cocoa processing than the conventional roasting method, according to research by Universiti Sains in Malaysia.

News in brief

Mars launches Galaxy at 'accessible' price in India

Mars has launched premium tablet chocolate brand Galaxy (also known as Dove) in India at a reduced price point.

Could cheese-chocolate put Spain on the chocolatier map?

Natra is developing a range of Spanish olive oil, cheese and wine filled chocolates; the company hopes that the integration of these Mediterranean ingredients will put Spain on the map...

Milka’s cost-effective marketing in time of turmoil

An analyst has called Milka’s recent selective marketing a “masterclass” in how to implement cost-efficient, brand equity building strategies against a backdrop of an industry in “turmoil”....

‘The cocoa shell is a magnificent piece of material that hasn’t been exploited’ – Daintree Estates

Waste shells from cocoa processing are rich in fibre and antioxidants and carry great potential as food ingredients, according to Australian plantation-to-bar manufacturer Daintree Estates.

Barry Callebaut completes $19m Japan factory move

Barry Callebaut has finalised the move of its Japan’s chocolate factory from Amagasaki to Takasaki in an investment worth $19.4m.

News in brief

Theegarten-Pactec in €30m expansion

Theegarten-Pactec, confectionery packaging manufacturer, is expanding and moving to a new office.

News in brief

Yowie primes for US production

Yowie Group Ltd will start producing chocolate eggs in Florida later this month.

Barry Callebaut: We have more certified products than the market wants (for now)

Barry Callebaut is prepared to supply more certified cocoa if the industry demands it, but with 12% total cocoa volumes coming from ‘sustainable’ sources it says it already has more...

New look for Cadbury Dairy Milk packs

Mondelez International has redesigned the packaging for Cadbury Dairy Milk in the UK.

Industry Voices - Cocoa in the developed world

‘We want to put Australia on the map for origin chocolate’ – Daintree Estates

The company behind Australia’s first single origin chocolate says the country’s cocoa is rich in polyphenols and is set for a big future. Its executive chairman, Cadbury veteran Barry Kitchen...

Nutrient reduces E.coli O157:H7 cells on beef meat by up to 90%

A substance found in chocolate and sold by health food stores to enhance mood has been found to reduce the number of E.coli O157:H7 cells on beef meat pieces by...

Barry Callebaut results: Petra costs and inefficiencies to blame for 2012/13 profit slump

Barry Callebaut has recorded a 4.9% drop in net profit for the fiscal year 2012/13 as it integrates Petra Foods’ cocoa business and experiences capacity constraints.

Big trouble in little China as Mondelez misses expectations

Mondelez International has fallen short of sales expectations in the third quarter (Q3) as the slowing Chinese economy dented consumption, particularly in its biscuit category.

Lotte eyes ambitious overseas growth driven by China

Korean confectioner Lotte is aiming to increase its overseas sales six fold in the next five years led by growth in China, India and Russia, the firm said in its...

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