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Barry Callebaut develops heat tolerant chocolate

The fourth degree: Our heat tolerant chocolate doesn’t skimp on taste, says Barry Callebaut

Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than...

Confectionery Personality of the Year 2014: Jelly Belly's Ambrose Lee

Who won? ConfectioneryNews announces Personality of the Year 2014

Votes have been cast and counted for ConfectioneryNews’ Inaugural Personality of the Year competition and we can...

Olam pays cocoa trading fine

Olam pays $3m to settle unlawful cocoa trading case

The world’s third largest cocoa processor Olam has agreed to pay a fine of $3m for alleged...

Barry Callebaut posts Q1 sales growth

Barry Callebaut grows above chocolate confectionery market in Q1

Leading cocoa processor Barry Callebaut has reported volume growth ahead of the global chocolate confectionery market in...

Vanparys seeks partners for export sales growth

Vanparys seeks partners for UK, Germany and US export drive

Belgian chocolate dragées firm Vanparys is aiming to build a network of wholesale partners to grow its...

Michelsen and Fairytale Company partner for chocolate book concept

Fairytale Denmark: Michelsen signs book deal to support China push

Danish premium chocolatier Michelsen hopes to break into China after teaming with a start-up company that produces...

Thorntons Q2 sales decline

Thorntons will have to ‘follow the herd downmarket’, says analyst

UK chocolate firm Thorntons has posted sales declines in the second quarter and has no other option...

Cocoa grind slumps in Europe and North America in Q4 2014
Q4 cocoa grind analysis

Recoiling at chocolate price hikes? Cocoa grind slumps in developed markets

Weak fourth quarter cocoa grinds in developed markets suggest that consumers have reacted negatively to wholesale chocolate...

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