Luxury products have been touted as a growth area for developed markets by analysts. Finding that extra ingredient and the perfect country to aim for could help candy makers boost sales in seemingly stale markets.
Tennis star Maria Sharapova’s chocolate line has secured distribution at two major US retailers.
Australians are eating more chocolate bars, blocks and boxed chocolates than in 2013, according to research by Roy Morgan.
Daelman’s Stroopwafels is now available in about 6,000 Walgreens stores, a year after European snack importer The Brand Passport introduced it to the US market.
Barry Callebaut is one step closer to its goal of sourcing fully sustainable cocoa by 2025 as its chocolate cups and decorations making subsidiary, Mona Lisa, has joined the Cocoa...
UK high street retailer Clintons has introduced a premium own-label chocolate range that includes single origin bars.
Turkish startup Toller Gida has collaborated with ingredients supplier Beneo for a sugar-free version of its hard-boiled sweet SoundyCandy.
Chocolate and cocoa supplier Barry Callebaut has increased its number of product lines available in China after seeing sales of its gourmet range doubling over the last four years.
Praim Group is to produce a bakery-inspired chocolate bar range for Grupo Bimbo’s subsidiary Entenmann's.
Willie’s Cacao's owner talks about the benefits of direct trade with single cocoa estates and tips Nicaragua and Colombia as up and coming cocoa origins.
Manchester-based Yumsh Snacks has started producing Bean & Pod chocolates while waiting for its manufacturing facility to be certified free-from, CEO Tony Goodman told BakeryandSnacks.
Simply Gum aspires to sit on shelf next to Wrigley, and hopes its expansion into mints can help the company gain listings across the US.
Sun Cups maker Free2b Foods hopes to move beyond confections and into allergen-free snacks with investor VG Growth Partners.
UK firm Fudge Kitchen is using a sweetener created recently in Belgium for a sugar-free peanut brittle launching this week.
Sugar and calorie reduction has taken its toll on the chocolate category, but focusing on quality ingredients can foster growth, suggests a Euromonitor analyst.
Premium tablet NPD has helped accelerate value sales in the French chocolate market in 2016 despite a drop in volume sales, according to trade body Syndicat du Chocolat.
Ferrero is to acquire all the equity of Fannie May Confections brands, including its subsidiaries Fannie May Confections and Harry London Candies from 1-800-Flowers.com for $115m.
A survey conducted by the Almond Board of California (ABC) and Sterling-Rice Group (SRG) suggests 70% of consumers across the globe prefer chocolate products with nut inclusions.
A chocolate bar containing 33% pure refined turmeric has been launched into the global functional foods market, as a convenient and enjoyable way to increase daily dosage of curcumin, the...
Confectionery and snack companies should up the focus on e-commerce sales in 2017, even though the online channel represents 1% of overall CPG sales volumes, say analysts at IRI and Barkley.
Artisan bakery, Nonni’s Foods, has launched limited batch spring biscotti to boost market share in the growing snack category.
Ferrero North America CEO Paul Chibe and VP of strategy and insights at Mars Matt Lloyd weigh in on 2017 confectionery trends.
AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut....
Taza Chocolate has never conched its cocoa beans since it started 10 years ago in Somerville, Massachusetts, as the company believes stone grinding is the best way to reduce bitterness of...
UK premium chocolate firm has added two variants to its Absolute Black range after the brand launched last year enjoyed success in mainstream British supermarket Sainsbury’s.
French firm Cémoi has introduced its own chocolate range containing cocoa from its controlled cocoa fermentation project.