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.
Slow sales in February and March and planned store closures hit sales at Thorntons in its third financial quarter (Q3), the confectionery firm reported in a trading statement.
Premium British confectioner Spun Candy plans to expand internationally by attracting customers with innovative in-store displays and live production.
Lindt has won its appeal against Haribo for alleged infringement of Haribo’s golden bear trademark, but the case will go all the way to the Supreme Court in Germany.
Swiss firm Chocolat Frey has boosted its presence in North America by acquiring New York based chocolate, candy and gum maker SweetWorks.
Mars follows in Cadbury footsteps as it looks to source cocoa from India, a crop that still only accounts for a tiny fraction of world production.
Belgian truffle maker Duc d’O has entered India through a distribution deal with Cosmo Fine Foods and hopes to target increasingly affluent Indian consumers.
Mondelēz International has upped the cocoa content and revamped the packaging of its Cadbury Bournville brand in India to appeal to the growing middle classes.
Lindt will introduce bite-sized chocolates in stand-up pouches for its Ghirardelli brand in the US.
Big brands may be dipping their toes in the interactive packaging pool, but two analysts question whether consumers really want this technology and ask if if manufacturers can keep the technology...
White packaging is on the rise globally, but it will be interesting to see how this plays out within the retail space, according to an industry commentator.
Lindt & Sprüngli has announced plans to double the size of its US headquarters to meet growing consumer demand in the US premium chocolate market, which it says is its...
Powder praline will help confectioners cut waste and save production time previously lost with paste separation, says French chocolate maker Weiss.
Lindt & Sprüngli will open three retail stores in São Paulo this year thanks to a joint venture with Brazilian premium chocolate specialist the CRM Group.
Ecom and Armajaro maintain they did not fail to pay farmers for certified cocoa beans as Ecom’s trading license is suspended and a media hotchpotch of leaked documents and official...
Private equity firms and Hershey are prospective suitors for up for sale Russell Stover, but America’s leading boxed chocolate firm could struggle to stay relevant, according to an analyst from Mintel....
America’s third largest chocolate manufacturer Russell Stover is considering selling the business.
Nestlé’s confectionery profit margin nosedive in 2013 was a consequence of higher cocoa prices and increased marketing spend that reflect faith in the category, according to the firm’s CEO.
US Valentine’s candy consumers are expected to spend more than last year, but many will seek products on offer, while the rich will buy richer with more premium offerings.
US consumers have a growing appetite for new tastes such as ethnic flavors and single origin chocolate, creating an opportunity for gourmet confectioners, according to the Sweets and Snacks Expo...
Consumers are starting to view chocolate more as a cultured wine tasting and less as a sweet treat gone in seconds, according to a wine expert hired by Barry Callebaut.
Carré Chocolates has introduced ChocOBeer; a brand of beer-filled chocolates that it claims will be a hit in Asia.
Austrian confectioner PEZ International is hoping to take advantage of the vogue retro trend by re-launching peppermint candies for adults that were previously ditched in favor of child-friendly products in...
The taste of chocolate can be vastly improved by adding starter cultures during cacao bean fermentation, according to Barry Callebaut.
Researchers claim that yeasts produced during cacao bean fermentation are essential to the final quality of chocolate.
Researchers financially supported by the USDA and Lindt have developed a non-sensory method to determine when fine flavor cacao beans have become adulterated with inferior beans.