Fast growing economies such as Brazil, India, Russia and China present big growth prospects for confectioners. Stay on the pulse of multinationals' moves into these markets and keep up to pace with local players here.
Brazilian biscuit makers are set for a tough year in light of planned energy price hikes and a sharp currency depreciation, warns Brazil's Association of Biscuit, Pasta, Industrial Bread and...
Online grocery shopping is expanding at a strong pace in the US and the UK, offering a great platform for sales for confectionery makers, according to Clavis Insight.
Brazilian confectionery makers are turning their sights to increasingly attractive foreign markets, as the country’s economic growth has rapidly decelerated in recent years.
Mondelēz plans to launch its Trident brand in China as its gum business returns to growth after a long slump.
Croatian food group Podravka has reached a €33.03m ($36.91m) deal to acquire a 51.55% stake in Zito, Slovenia's top domestic chocolate manufacturer.
Austrian-based biscuit firm Josef Manner is considering marking its entry into Asia by entering Indonesia, where there is already an established wafer market.
The new owners of Serbia’s largest biscuit-maker Bambi, Mid Europa Partners (MEP), hope to grow the business to become Eastern Europe's biscuit leader.
Mondelēz International has continued to grow below the overall chocolate market in first quarter of 2015 after it was the first to raise wholesale prices last year. However, it expects...
Asia is poised to help meet rising demand for cocoa, but its key producer Indonesia faces quality concerns and its government lacks incentive to grow the sector.
Roshen plans to close its confectionery plant in Mariupol, where production has been suspended since February 2014, as pro-Russian rebels threaten to seize the city.
Vietnamese state-owned companies plan to convert some coffee and rubber plantations to cocoa, delivering a significant boost to the country’s annual output, says Vietnam’s principle cocoa buyer Puratos Grand-Place....
Nestlé USA will shift a majority of its US to Puerto Rico shipments from the Port of New York and New Jersey to JAXPORT (Jacksonville Port Authority) in Jacksonville, Florida.
The Wrigley Company is constructing a $63m plant in Kenya, which global president Martin Radvan calls an ‘important early step’ in realising a strategic commitment to Africa.
Mondelēz’s Cadbury Glow and Nestlé’s Kit Kat Senses have joined India’s rapidly growing premium chocolate market.
Where are Nestlé's strongest confectionery markets? And how does it fare in global markets? ConfectioneryNews digs into data from the company's 2014 Annual Report to dish up some bite-sized facts....
Mondelēz has developed a method to produce heat resistant chocolate that it says can easily be integrated into existing processes.
Mars will construct its first confectionery factory in India, producing Snickers and Galaxy.
Jelly Belly’s new international sales chief discusses expanding distribution in China, targeting impulse channels in Europe and the impact of the Russia’s political and economic situation.
Mondelēz kicked off the Packaging Innovations tradeshow at the NEC in Birmingham, UK, today talking about its developing markets and ‘regional jewels’.
Mondelēz International says it will continue to look for complementary acquisitions in emerging markets after acquiring Vietnam’s Kinh Do.
Mondelēz International plans to roll out its Marvellous Creations range across the world and says the platform will draw in $500m in revenues by 2018.
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.
The launch of oral caffeine strip Reon sees cigarette-making giant Imperial Tobacco diversifying its market attentions and targeting on-the-go urban professionals.
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.
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.