Belgian firm Vandenbulcke has introduced ChoVita, the first chocolate brand in Europe that makes a cocoa flavanol health claim that it is 'good for your blood flow'.
Nestlé is bringing Turkish premium chocolate brand Damak to the US market.
Lotte-owned chocolatier Guylian will invest €6.8m ($7.5m) to increase capacity at its only plant, in Sint-Niklaas, Belgium, by mid-2017.
Chocolate manufacturers can drive growth in the premium space with heat resistant chocolate nibbles and clean-label Belgian caramel chocolate without added flavors, claims supplier Barry Callebaut.
UK Fairtrade candy company Divine Chocolate hopes to grow in mainland Europe's leading retailers and is considering expanding its cocoa sourcing to create a single-origin range, says the firm's managing...
Students at KSID Köln International School of Design present confectionery packaging and product concepts at the International Sweets and Biscuits Fair (ISM).
Commercial cocoa plantations poised to double share of global cocoa output while fine flavor cocoa nations rally behind a commodity described as the 'poverty crop'. Discover our key takeaways from...
Unilever’s Magnum chocolate range has entered retail outlets across Western Europe after a recent rebranding and plans further global expansion, says contract manufacturer Kinnerton Confectionery
Boston-based McCrea’s Candies has begun selling its products on the West Coast for the first time after flagship brand Black Lava Sea Salt Caramel bagged the Good Foods Awards’ confectionery...
Cult personality David Klein speaks to ConfectioneryNews about his new jelly bean business that is seeking online funding through a Kickstarter campaign.
Fannie May hopes to enter new distribution channels after rebranding packs for its premium chocolate range to designs that resonate with Chicago pride, says its CEO.
Cocoa off-flavors can be avoided by fermenting beans in sealed vacuumed bags inside an incubator with yeast starter cultures, claims Mars in a patent application
Luxury British chocolate brand Montezuma’s has secured distribution in over 300 Sainsbury’s stores across the UK.
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
BT McElrath has relaunched its all-natural toasted almond toffee product at the Winter Fancy Food Show this year 20 years later after it was pulled.
Simply Gum has gained distribution for its premium chewing gum line that’s made with a biodegradable chicle gum base in Vitamin Shoppe stores across the US.
Lindt & Sprüngli has reported 2015 sales growth far above the overall chocolate market and one analyst believes it will continue to outpace multinational premium chocolate competitors in the coming...
Retailers are improving the quality of their own label white chocolate brands to keep pace with growing sales of premium dark chocolate, says Italian brand and contract manufacturer ICAM.
Colombian cocoa processor Cacao Pacifico will sell chocolate couvertures made with fine flavor Colombian cocoa in Europe through a partnership with Swiss Global Enterprise.
Industry consultant Curtis Vreeland considers the recipes for success in the US bean-to-bar chocolate market with analysis from craft chocolatiers such as TCHO and Dandelion Chocolate.
For Undone Chocolate, what is in a name is not as important as what is in its gourmet bars, which is why the startup is dropping individual product names in...
Ferrara Candy Company’s Black Forest brand has launched its first USDA-certified organic gummies, which are currently available at Kroger, and will be rolling out to major US retailers such as...
Hershey has launched gifting brand Kisses Deluxe in the US ahead of the holiday season to capitalize on the rise of premium chocolate.
Chocolate makers can draw on coffee industry grading standards to develop a common quality system for cocoa, says Lutheran World Relief’s manager of coffee and cocoa.
Valrhona Chocolat claims it has opened doors to a new category of confections with a chocolate couvertures made from double-fermented cocoa beans using fruit juice.