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Mexico is considering forcing gum manufacturers to pay a 50% tax on top of the selling price of products to pay for clean-up costs on streets.
French supplier has brought its added value dairy activity and functional food units under one roof – Ingredia Functional.
Guar gum prices have dropped a long way from peaks of $20 to $25 a kilo – but there is now a standoff between buyers and sellers, according to hydrocolloids...
The Hershey Company has joined other major chocolate manufacturers in signing a new cocoa pledge to give Ivorian farmers a fair deal and ensure a sustainable supply.
Belgian supplier Beneo’s dessert thinktank is showing off some product concepts using sugar-free, ‘tooth-friendly’ isomalt and an already launched oligofructose-stevia blends for functional fibre candy.
Graphic Packaging has announced its second deal in the space of a couple of weeks as it looks to build on its European packaging business.
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also...
Register now for free access to today's first ever online event devoted to Operational Efficiency in food and beverage processing, organized by FoodProductionDaily.com and William Reed Business Media.
Wrigley has opened a factory in Guangzhou with an investment of over RMB1m (US$173.4m). The company claims that the 138,000sq-m site, in the Yonghe Economic Zone, is the largest, most...
Mondelez International, Nestlé, Ferrero and Mars have all signed the Abidjan Cocoa Declaration and pledged to create a sustainable cocoa industry that guarantees a fair deal for farmers.
Potentially cancerous mineral oils have been found in advent calendar chocolates including ones from Nestlé, Mondelez and Lindt, leading a consumer group to call for manufacturers and packaging firms to...
The German Confectionery Association (BDSI) has said that chocolates in advent calendars pose no health risk after a consumer group linked products to ‘cancerous’ mineral oils.
ConfectioneryNews.com presents an interactive map of the fastest growing and fastest falling chocolate markets in the world over the past five years complete with analysis from Euromonitor International.
Nutexpa has acquired Spanish biscuit manufacturer Galletas Artiach in a deal that means Mondelez International will lose its license for the Dinosaurus biscuit brand to Lotus Bakeries
Confectioners are struggling to reduce their dependence on seasonal products in Brazil, but could benefit from the growth of premium chocolate, according to an analyst from Leatherhead Food Research.
Printpack has claimed its new printing technology offers sharper print quality than other flexible packaging printing processes.
The UK’s leading confectionery wholesaler Hancocks Group has been sold to H2 Equity Partners for around £50m ($78m).
Chupa Chups maker Perfetti Van Melle has teamed with market expansion firm DKSH to enter the Burmese market.
Mondelez International subsidiary Cadbury India is under investigation for alleged evasion of excise duties by authorities in India.
The demand for bakery and confectionery food processing machinery is to increase over the next few years as employment and incomes rise in developing countries, according to Freedonia.
Nut traces can be better detected in dark chocolate and biscuits by adding a clean-up step, say Italian researchers.
Cocoa certification brings more advantages than disadvantages for farmers and communities as improved yields and pay outweigh rule differences among certifiers and potentially unequal payments, a study has found.
The UK's Southglade food park is expanding further thanks to a fresh injection of cash from a local council, despite the current challenging economic environment.
Nestlé has opened an extended product technology center for confectionery in the UK, which will better enable it to develop products and packaging with sustainable materials.
Mondelez International-owned Cadbury has filed a patent for a chocolate that can tolerate hot climates by re-refining the chocolate after the conching step.
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