Ferrero should move its newly acquired Thorntons business out of discount stores to help it capitalize on the growing premium segment in the UK and abroad.
Organic peanut butter cup producer Justin’s says it would entertain offers from larger firms to help it grow scale in the U.S. and move into export markets, but won't actively...
Two Brazilian chocolate companies Harald and Nugali are hoping to go head-to-head with the largest premium manufacturers in the U.S. market with single origin cocoa from their home nation.
Gummies fortified with collagen peptide or magnesium could be money-spinners outside niche drugstore channels, says Swiss functional confectionery producer Hunziker.
Chocolate is a more effective delivery system than capsules and tablets for probiotics and could be an attractive alternative for consumers, according to Croatian supplement firm Milsing.
Burton’s Biscuits will bring the UK’s bestselling premium cookie brand to the U.S. to grow the country’s emergent premium cookie market, says the firm’s CEO.
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...
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’s merger of its US and UK businesses will boost the power and profits of both operations, the firm has claimed.
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.
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.
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...
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...
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.
Belgian startup Fairy Chocolates plans to gradually introduce its éclair praline fusion Cho’clair across Europe after bagging an innovation award at ISM.
Lindt & Sprüngli has reported profit gains in 2014 driven by a rising presence in the US market through its Russell Stover acquisition.
Thorntons has restructured its board to boost performance and reflect business strategy.
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.
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...
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 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....
Belgian chocolate dragées firm Vanparys is aiming to build a network of wholesale partners to grow its export business.
Artisan chocolate makers are welcoming Nicaragua as a rare and blossoming cocoa origin, according to supplier Ingemann.
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 Chocolaterie Robert says that fine chocolates, like fine wine, should process the main commodity freshly and at origin.