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Science vs taste: Nestlé and Mondelēz reveal different takes on candy nutrition guidelines

Nestlé says it is primarily guided by science when setting nutrition guidelines for its confections, while Mondelēz International takes account of multiple factors, but says consumer preference and taste is...

Candy Science

Limonene partially contributes to ideal chocolate-melting texture, say researchers

Limonene can accelerate the crystallization process of chocolate, giving it a desirable melting range, according to a recent study published in Journal of Agricultural and Food Chemistry.

Confectioners in Court

Cadbury left black & blue in latest Nestlé battle over the color purple

Cadbury owner Mondelēz International has been dealt a blow in its ongoing fight with Nestlé to enforce UK trade mark protection on milk chocolate products wrapped in a shade of...

‘No specific concern on confectionery,’ says Nestlé CFO after flat Q1 performance

Nestlé’s confectionery business has posted flat real internal growth in the first quarter 2016 triggered by an economic slowdown in Brazil and an earlier Chinese New Year.

Paint it choc: Sulpice Chocolat enlists Chicago artists to enliven samely candy aisle

Artisan chocolate manufacturer Sulpice Chocolat plans to launch a hand-painted chocolate line at the upcoming Sweets & Snacks Expo in Chicago.

R&D

Mars buys Ecuadorian cocoa farm for scientific research

Mars Chocolate has acquired Hacienda La Chola, a 485-hectare cocoa farm in Guayaquil, Ecuador.

Paying to meet ISO cocoa standard would push farmers below poverty line, warns ICCFO chief

An incoming international standard on sustainable cocoa will bring farmers ‘one big step below the poverty-line’ if it remains unchanged, argues a farmers’ group.

Decline or rise? Europe cocoa processing numbers released

Figures from grinders including Cargill, Barry Callebaut, Nestlé and Mondelēz show the volumes of cocoa processed in Europe in the first quarter of this year.

Chocolate tea: Taking craft to the next level

The entrepreneurs behind MiCacao, a US start-up which makes an organic ‘tea’ from cacao shells, say their product is ready to tap into a craft movement which is stretching beyond...

Grape expectations: Cémoi brings wine science to cocoa in $2.3m research project

Cémoi has begun a five-year, €2m ($2.3m) research program called Frenchoc Premium to obtain consistent chocolate quality via cocoa fermentation, using science applied in the wine industry.

Exclusive interview

India's first online confectionery marketplace: Chocozonia taps emerging e-commerce nation

E-commerce startup Chocozonia has upped its distribution to include Cadbury, Nestlé and Mars products as well as homemade Indian chocolates after spotting an unmet need for an online confectionery channel in India....

Mondelēz partners with China’s Alibaba to support $1bn global e-commerce goal

Chinese consumers are able to buy a fuller range of Mondelēz products, including Oreo Colorfilled, an online platform where people can customize their own Oreo packaging, thanks to the Mondelēz’s...

Palsgaard celebrates CO2-neutrality milestone

Palsgaard, which makes emulsifier/stabilizer blends, which are used in products from cake mixes to chocolate, confectionery, dairy and ice cream, is the first Danish food producer to achieve CO2-neutrality....

China’s Heijingang targets high-end consumers to compete with foreign brands

Domestic Chinese chocolate brand Heijingang plans a new premium line later this year to compete with western chocolates, which dominate the market.

Major brands dump palm oil supplier IOI following RSPO suspension

Four of the world’s biggest food companies have moved swiftly to cease trading with Malaysian firm IOI after it fell foul of sustainable palm oil rules, but NGOs say it’s...

Farewell to US mainstream chocolates’ golden age? It’s possible, says UBS

Mainstream players like Hershey may struggle to maintain grip on the US chocolate market amid rising competition and a shift to seasonal and premium products, claims an analyst at Swiss-based financial...

Lindt USA CEO resigns

 CEO of Lindt & Sprüngli’s USA Thomas Linemayr has announced plans to leave the company at the end of the month.

rlc and Nestlé create sparkling chocolate packaging using iriodi pigment

rlc packaging group has created eight chocolate boxes for Swiss chocolate brand Cailler by Nestlé, using iriodi pigment for a sparkling finish.

First-half results

Barry Callebaut defies chocolate declines, but net profits slump

Barry Callebaut has posted volume growth above the chocolate confectionery market in its half-year results, but net profit fell mainly due to currency fluctuations and a challenged cocoa ingredients business.

Sugary treats take a hit as consumers cut back on snacking

Consumers are reducing the range of products they snack on, according to the authors of a new report on UK snacking habits.

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China Candy & Snacks Expo set to begin in Ningbo this fall

The seventh China Candy & Snacks Expo will kick off at Ningbo International Convention Center on September 2 this year amid rapid growth in Chinese candy production. 

Exclusive interview

WCF president: Cocoa sustainability efforts ‘not just focused on productivity’

The World Cocoa Foundation’s acting president has defended farmer inclusivity under the industry-backed CocoaAction initiative and says efforts are not limited to yield increases.

Initial success for China KitKat launch in Walmart, says Nestlé

Nestlé is positioning KitKat as a big brand in China after launching its top confection into the market last December.

First quarter 2016 innovation

Global confectionery NPD: Lemon meringue truffles, green tea cookies and chili nut M&Ms

ConfectioneryNews presents our pick of products entering the global confectionery category this quarter from major players such as Mars, Lotte and Nestlé.

CFIA recalled Ross Chocolates’ dark chocolate bars due to undeclared milk

The Canadian Food Inspection Agency (CFIA) has recalled Ross Chocolates’ No Sugar Added Dark Chocolate chocolate bars due to its undeclared milk.

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