SUBSCRIBE

Breaking News on Confectionery & Biscuit Processing

Ingredients

News headlines

Cocoa processing still a ‘three horse race’ after Olam’s ADM Cocoa buy: Analyst

Olam’s $1.3bn deal to acquire ADM Cocoa is likely to have little impact on the price of cocoa ingredients for chocolate makers because grinding capacity is still concentrated with three players.

News in brief

Olam International strikes 'transformational' deal to acquire ADM's global cocoa business for $1.3bn

ADM has struck a deal to sell its global cocoa business to Olam International Limited for $1.3bn.

Cargill opens $100m Indonesian cocoa plant

Cargill has opened its first cocoa processing facility in Asia in the East Java region of Indonesia.

‘No palm oil’ label battle won’t start trade or court war: Malaysian minister

The Malaysian government says it is assessing what action it should take to address ‘no palm oil’ labels in France and Belgium, the legal grounds for which have come under scrutiny.

Patent Watch

Perfetti Van Melle files patent for ‘satin effect’ gum coating

Dutch-Italian confectioner Perfetti Van Melle has developed a method to control the surface roughness of chewing gum pieces, which can be altered by migrating particles from powdered fillings.

Food Empowerment Project urges transparency on child slavery

West Africa boycott needed for slave-free chocolate, says consumer group

The Food Empowerment Project has called on US chocolate makers to list cocoa country of origin on pack so consumers can avoid brands that use cocoa from West Africa, where it claims unlawful child labor is common.

United Cacao plots world’s largest cocoa plantation

United Cacao has listed on the London Stock Exchange to set up the world’s largest commercial cocoa plantation in Peru and promises fermentation to buyers’ standards.

Clever chocolate: Can consumer-driven NPD work?

Incorporating a consumer-first approach to new product development can be advantageous for complex items like filled chocolates, claim researchers.

Tangerine taps oxidized starches for gelatin-free jellies

Tangerine Confectionery has filed a patent to produce gelatin-free jelly confectionery that has similar properties to gums made with gelatin.

Sustainable chocolate: Mid-lifers like quality and ethics

Mid-life consumers aged 45-54 purchase chocolate regularly and sustainable messaging should capture their attention, says Canadean.

Special edition: Cutting calories in confectionery

Reduced or no sugar SKUs help confectioners cut calories without risk

Manufacturers can create reduced or no sugar hard and soft candy product extensions without the risk of changing the taste of a proven seller through reformulation, according to Cargill.

Country of origin labeling for cocoa ‘meaningless’ and would up costs for consumers, says ECA

The European Cocoa Association (ECA) says mandatory origin labeling of cocoa products is pointless and could even lead to a 30% price hike in consumer chocolate prices.  

Chocolate gloom inspires compound coating boom in Asia and Eastern Europe, says Cargill

Cocoa powder demand for use in compound confectionery coatings is rising rapidly in Asia and Eastern Europe as rising cocoa butter prices up the cost of chocolate manufacturing.

Barry Callebaut boss to step down after bumper 2014

Barry Callebaut CEO Juergen Steinemann will resign next year after his company posted revenue and net profit growth in fiscal 2014.

Q3 sales up, profits down as Natra feels cocoa pricing pain

Year-on-year Q3 EBITDA profits dipped 9.2% to €5.73m at Spanish cocoa and chocolate and specialist Natra as ongoing cocoa price hikes hit even as quarter revenues rose 5.2% to €89.93m.

Gender inequality not just social but structural and choc giants must realize this: Oxfam

Confectionery giants Mondelēz International, Nestlé and Mars must do far more to ensure women are not blocked from day-to-day commercial cocoa operations because of issues like land rights, according to a report commissioned by Oxfam.

Mondelēz eyes premium Asian exports with largest R&D center in Australia

Mondelēz International has officially opened its Asia-Pacific Chocolate and Confectionery Center of Excellence in Australia, creating a base for the largest food R&D team in the country, according to local government. 

Tate & Lyle backs fibre to battle Asian bulge

Tate & Lyle used the recent Food Ingredients-Asia trade event in Jakarta as a springboard for its mounting ambitions in the country of 250 million people as well as other parts of Asia. Fibre and low-calorie sweeteners for weight control were a big part of its offer.

Cocoa flavanols may reverse memory decline, but not in chocolate, says Mars-backed study

A Mars-supported study suggests that cocoa flavanols in a functional drink may reverse age-related memory decline, but the same effect may not be true in chocolate.

Indonesia

Indonesia’s plantation war with foreign conglomerates continues

Indonesia continues its fight against the foreign domination of its plantation industry and, in particular, crude palm oil (CPO).

Related News

Key Industry Events

 

Access all events listing

Our events, Events from partners...

Product Innovation