A short burst of hot air or incubation can prevent unsightly white marks on chocolate obtained via friction during production and packing, according to a patent application from Mars.
Barry Callebaut has found previously undiscovered cocoa polyphenols as it works with Bremen-based Jacobs University to crack the commodity’s molecular code.
Industry-backed cocoa sustainability organization the World Cocoa Foundation has appointed an interim president ahead of incumbent Bill Guyton’s planned departure.
Swiss Chocolate titan Barry Callebaut has handed the job of taking EU heart health claim winning cocoa flavanols to the supplements sector to French herbals leader Naturex.
The Public Prosecution Service of Canada (PPSC) has dropped chocolate price fixing charges against Nestlé Canada and its former CEO Robert Leonidas.
UK palm oil imports were 72% sustainable in 2014 – up from 55% in 2013, according to an annual progress report from the Department for Environment, Food and Rural Affairs (DEFRA).
Concern over misuse of the term ‘free-from’ in relation to allergens in food products and a need for greater standardisation of manufacturing practices has led the British Retail Consortium (BRC)...
Mars Chocolate and Wrigley have adapted impulse merchandising strategies to fit the modern retail landscape.
Valrhona Chocolat claims it has opened doors to a new category of confections with a chocolate couvertures made from double-fermented cocoa beans using fruit juice.
The confectionery industry is growing, and with it the National Confectioners Association’s 2016 Sweets & Snacks Expo will grow as well.
US chocolate giant Hershey has unveiled a bold plan to become the third largest chocolate brand in Brazil by 2020.
An online marketing company has analyzed scans of vintage bars to discover if the most popular chocolates in the Western World have been shrinking.
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a...
Solazyme is aiming to launch the latest addition to its micro-algae-based ingredients portfolio in early 2016 - an algae butter - which it says could replace hard fats such as...
An executive at Linde claims cryogenic freezing is allows cookie manufacturers to produce a more consistent product.
Consuming up to two grams per day of cocoa flavanols for 12 weeks is well tolerated in healthy men and women, says a new study from scientists from Mars Inc....
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk...
Barry Callebaut plans to expand its European Specialties business, by acquiring the commercial vending activities of FrieslandCampina Kievit.
tna has acquired Unique Solutions in Chicago, US, which makes promotional labels and inserts for clients including Nestlè and Hershey’s.
The chocolate market will exceed $26bn in the US by 2018, according to a recent report.
Bonds Confectionery has released a limited range of own-brand Christmas confectionery gifting range on the back of its overwhelming private label success during the festive period last year.
Cadbury Dairy Milk remains the top selling UK chocolate confectionery brand in convenience stores, but sales have dipped as Mars brands Galaxy and Maltesers grow, according to IRI data.
Mars has signed a partnership agreement with the Food and Agriculture Organization (FAO) of the United Nations (UN).
Barry Callebaut lowers its growth outlook and predicts a challenging year ahead as high cocoa prices and high finance requirements hit 2014/2015 profits - despite solid sales growth.
Mondelēz International has scaled up its cocoa sustainability program through a partnership with its major supplier Barry Callebaut and has set a long-term goal of professionalizing the cocoa sector.