Swiss startup Choba Choba, partly owned by cocoa producers, has created an ultra-premium chocolate range made using a hybrid of CCN-51 and native Peruvian cocoa.
Protein experts at leading nutraceutical trade fair Vitafoods consider if protein chocolate has mainstream appeal.
Protein-packed Easter eggs, chocolate Valentine’s hearts and advent calendars are previously unseen novelties that will resonate with health-conscious consumers, says UK startup Cocoa Plus.
The Good Chocolate Company is to introduce better-for-you chocolate brand Lavlé, containing Barry Callebaut’s Acticoa, to the UK and Denmark.
Global business intelligence provider Euromonitor International casts an eye over the global market for fortified and functional confectionery.
While going from zero to a forecasted $100m in revenues in fiscal 2017 largely under your own steam (it sold a minority stake to VMG Partners in 2013) is no...
Praim Group has secured licenses with DreamWorks for a chocolate bar range featuring characters from the upcoming Trolls and Boss Baby, but says its next licencing deal may go beyond TV or movie characters....
Chair of the International Cocoa Organization’s (ICCO) panel on fine flavor cocoa discusses why countries are seeking fine flavor status and how it can be won.
Valrhona has introduced a higher than usual cocoa percentage milk chocolate couverture with Brazilian beans and has stepped up sourcing activities in Jamaica.
Mars’ Grupo Turin buy gives it a premium chocolate brand to expand internationally, but consumers are increasingly building loyalty to its competitors as the segment grows saturated, writes Euromontior analyst...
British chocolate brand Elizabeth Shaw has been acquired by Polish confectionery producer and distributor Colian Holding SA.
The term ‘artisan’ has lost its luster in the US bean-to-bar chocolate market, says confectionery consultant Curtis Vreeland.
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.
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...
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.
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...
CEO of Lindt & Sprüngli’s USA Thomas Linemayr has announced plans to leave the company at the end of the month.
Future cocoa demand will be met by a thriving professionalized sector in Latin America as chocolate makers move away from a “structurally blighted” West African market, claims Hardman Agribusiness....
Dutch firm Daelmans has entered the US with its stroopwafels and has already secured listings in major retail chains such as Target and 7-Eleven.
Vietnam is to become the second Asian nation to be recognized by the International Cocoa Organization (ICCO) as a fine flavor cocoa origin.
Burton’s Biscuit Company is bringing all its Maryland ‘special treat’ cookies under a unifying banner in the UK and extending the line-up with new products.
Lily O’Brien’s Chocolates says it is outpacing Ireland’s confectionery category growth and will take advantage of its momentum by launching premium bars this year.
Lindt & Sprüngli has reported record net income in its fiscal 2015 and credits its global retail division for driving international expansion.
Fiji bean-to-bar chocolate brand Fijiana Cacao hopes to enter Europe after rebranding and revitalizing the domestic cocoa sector.
Notions Group launched its new Chocodate coconut flavour at Gulfood, as it plans a major marketing campaign, along with a refresh of its other Chocodate products and web sales.