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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.

News in brief

Lindt gets a piece of bite-sized candy market with Ghirardelli Minis

Lindt will introduce bite-sized chocolates in stand-up pouches for its Ghirardelli brand in the US.

Special Edition: Consumer friendly confectionery packaging unwrapped

Interactive packaging: What the world is waiting for?

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...

Special Edition: Consumer friendly confectionery packaging unwrapped

White is the new black – but does it make a bland shelf?

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 shores up ‘most important’ US market with factory expansion

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...

Europain 2014

Weiss powder praline aims to cut waste

Powder praline will help confectioners cut waste and save production time previously lost with paste separation, says French chocolate maker Weiss.

Lindt joint venture to spark retail presence in Brazil

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-Armajaro denies failed co-op payments

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...

Who will buy Russell Stover?

Private equity and Hershey frontrunners for ‘stuck in time’ Russell Stover: Analyst

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....

News in brief

Russell Stover considers $1.3bn sale

America’s third largest chocolate manufacturer Russell Stover is considering selling the business.

Nestlé confectionery profit slump ‘not a setback’, says CEO

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.

Seasonal focus: 2014’s candy love-in

Money buys love in segmented US Valentine’s market

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.

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Americans on the hunt for gourmet chocolate - Sweets & Snacks Expo organizers

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...

‘Chocolate more than just a bar in a supermarket’

Consumers acquiring a taste for origin chocolate, says wine expert

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.

ChocOBeer: When beer and chocolate collide

Carré Chocolates has introduced ChocOBeer; a brand of beer-filled chocolates that it claims will be a hit in Asia.

PEZ returns to roots with adult proposition

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...

Improved chocolate quality with controlled cocoa fermentation, says Barry Callebaut

The taste of chocolate can be vastly improved by adding starter cultures during cacao bean fermentation, according to Barry Callebaut.

Chocolate finds a new friend in yeast

Researchers claim that yeasts produced during cacao bean fermentation are essential to the final quality of chocolate.

Lindt-backed research discovers method to authenticate premium 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.

Authenticity trend gives Belgian chocolate a boost, says Puratos

Belgian chocolate is profiting from a consumer trend for authentic and traceable products, according to industrial chocolate producer and ingredients supplier Puratos.

Sweet Christmas for Thorntons, according to Q2 trading

Thorntons reported sweet success over Christmas, with its second quarter results, for the 14 weeks to January 22, revealing sales in both fast moving consumer goods (FMCG) and retail divisions...

Lindt says Hello to 2013 sales gains

Lindt & Sprüngli has reported 8% growth in its 2013 sales driven by higher volumes and innovations such as its Hello brand.

News in brief

People on the move: Fannie May and Divine Chocolate appoint new heads

UK Fairtrade manufacturer Divine Chocolate and US premium chocolate retailer Fannie May have both made senior management appointments.

Orchard of possibilities with freeze-dried fruit in chocolate, claims Chaucer Foods

Freeze drying could unlock the potential of red berries and citrus fruits as decorations and inclusions in chocolate while preserving the color and nutrients of the fruit, says supplier Chaucer...

Editor's Blog

The chocolate prophecies: Industry fortune-telling for 2014

Not quite the choc-pocalypse, but retail prices for chocolate are expected to rise in the face of cocoa price hikes, which could see the taste, shape and size of chocolate...

Cémoi to up R&D spend as it inaugurates cocoa research hub

Leading French private label chocolatier Cémoi has opened a new R&D center and plans to increase its research budget by 50% until 2016.

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