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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.

Step aside energy drinks: Chocolate has a stimulating effect on human brains, says Hershey-backed study

Researchers from the Northern Arizona University (NAU) and Arizona Western College (AWC) concluded that dark chocolate confections containing only moderate amounts (60%) of cacao have an acute stimulating effect on...

Sweets & Snacks Expo Preview

Premium confections to be a cut above the rest at America’s largest candy expo

ConfectioneryNews will be reporting from the US National Confectioners Association’s (NCA’s) Sweets & Snacks Expo next week where premium products are expected to pull in retail visitors.

Divine Chocolate unites US and UK businesses

Divine Chocolate’s merger of its US and UK businesses will boost the power and profits of both operations, the firm has claimed.

Lutti to expand into Canada

French confectionery major Lutti has secured a distribution partner in Quebec, Canada where it plans to kick-start business with smaller, premium items, its CEO says.

Directly source fine flavor cocoa to expand premium chocolate segment, says Duffy’s

Chocolate companies should buy fine flavor cocoa directly from growers and pay greater premiums to expand the premium chocolate segment, says artisan firm Duffy’s Chocolate.

Undone Chocolate sources cacao direct trade to ensure high quality

Washington, D.C.-based startup Undone Chocolate is on a mission to combine flavor and health and to succeed it is willing to pay three times more than the premium price for...

Sleep easy and avoid logistical nightmares: Breaking into export markets for smaller confectioners

Small-to-medium sized confectioners making their first moves into export markets must be clued up on local regulations, consider temperate changes and pick distributors carefully to avoid mishaps, says UK firm...

Cailler could be our international premium chocolate platform, says Nestlé

Nestlé is aiming to reposition its Swiss Cailler brand as a high-end chocolate for international markets to fill a gap analysts have identified in its premium chocolate portfolio.

‘The new macaroon’: Fairy Chocolates plans steady export rollout for Cho’clair

Belgian startup Fairy Chocolates plans to gradually introduce its éclair praline fusion Cho’clair across Europe after bagging an innovation award at ISM.

Lindt 2014 profits rise as it tightens US stranglehold

Lindt & Sprüngli has reported profit gains in 2014 driven by a rising presence in the US market through its Russell Stover acquisition.

Thorntons restructures to reflect business strategy

Thorntons has restructured its board to boost performance and reflect business strategy.

The next dimension: Chocolate art possible with 3D-printed molds, says design firm

3D chocolate printing is not yet quick enough for industrial production, but chocolate molds created using the technology can produce surfaces with intricate detail, says Lehrmitt Design Studios.

Raaka’s “virgin chocolate” tests the limits of where the confection can go

Brooklyn start-up Raaka is carving out space in the crowded chocolate category by skipping the traditional step of roasting the cocoa bean to create “virgin chocolate” that highlights the “true...

FDA finds some dark chocolate includes undeclared milk

A new study revealing that a significant portion of dark chocolate products sold in the U.S. may contain undeclared milk could shake some consumers’ confidence in the industry in the...

We must unite Fairtrade and trade union movements: Fairtrade CEO

We must follow the example of Sweden and bring together the two “very noisy” movements of workers' trade unions and Fairtrade, the CEO of Fairtrade International Harriet Lamb has said....

Vanparys seeks partners for UK, Germany and US export drive

Belgian chocolate dragées firm Vanparys is aiming to build a network of wholesale partners to grow its export business.

New World of cocoa: Artisan chocolatiers marvel at origin Nicaragua

Artisan chocolate makers are welcoming Nicaragua as a rare and blossoming cocoa origin, according to supplier Ingemann.

News in brief

Elmer Chocolate invests $40m in Louisiana plant expansion

Elmer Chocolate is aiming to be ‘the most efficient gift chocolate manufacturer in the world’ as it announces plans to add 70,000 square-foot to its production site in Ponchatoula.

International Chocolate Award winner Chocolat Madagascar

Creating fine chocolate ‘analogous to making wine’, says Chocolaterie Robert

International Chocolate Award winner Chocolaterie Robert says that fine chocolates, like fine wine, should process the main commodity freshly and at origin.

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.

Bringing chocolate home: Africa is more than the world’s cocoa basket, says Madécasse

The chocolate industry and fairtrade movement are perpetuating poverty in Africa by relying on the continent for it’s agricultural assets rather than manufacturing potential, says Madagascan chocolate maker Madécasse....

Lindt to expand Australian business with Sydney site

Lindt & Sprüngli is to construct a manufacturing and warehousing facility in Sydney that will become its Australian headquarters as it reports growth in the market.

Yildiz still lacks 'power brands' after United Biscuits buy: Analyst

Yildiz Holding's acquisition of UK United Biscuits makes it the world's third largest biscuit player, but now it will have to work hard to find its 'power brand' answer to Mondelēz's...

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...

Denmark

Toms finds commercial success with cocoa tray fermentation

Danish confectioner Toms says its Ekstra chocolate brand that only uses tray fermented cocoa has proved that an initiative to support farmers and improve bean quality can also turn a profit....

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