Luxury ice cream maker has announced plans to upscale its female empowerment programme in its cocoa supply chain after the successful graduation of its first intakes.
SnackFutures – the innovation and venture hub of the Oreo maker – has opened applications for CoLab 2023, a start-up engagement programme created to unearth trailblazers that are ‘pushing the boundaries of what’s possible in making a snack delicious’.
Protein bars are central to the narrative of sports nutrition going mainstream, according to Nutrition Integrated founder, Nick Morgan, speaking at the launch of Arla Foods Ingredients new protein concept.
The European Cocoa Forum, held recently in Rome, Italy, was marked by frank and open discussions on how best to safeguard and direct the future of the hugely important global of the cocoa sector, said Paul Davis, European Cocoa Association (ECA) president.
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
The global cocoa and chocolate supplier has held onto its positioned as #1 out of 579 companies in the ‘Food Product’ category by Sustainalytics, a leading ESG research, ratings and data firm.
The ECA’s Cocoa Forum 2022 looked at the supply & demand functionality in the industry regarding the right package of policy actions in a fluctuating market.
Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.
Curbing consumption of sugary beverages and sweet baked goods could take center-stage in future obesity-fighting campaigns while chocolate and confections move to the wings after new research from Georgetown University reveals the former are more likely...
With 420 million hectares of forest cover lost in the past 30 years, the debate on deforestation and traceability in the cocoa supply chain took up the last day of the ECA Cocoa Forum 2022, held in Rome.
Tessa Porter is the founder of Sprinkk, a candy development and manufacturing company based in Omaha, Nebraska. She is also a ‘candy scientist’ and has a Masters in food science focusing on sugar crystallization from the University of Wisconsin-Madison...
For most bakery producers, the clean label concept involves making use of as few ingredients as possible that consumers recognise as wholesome and natural. But today, clean also means green, highlighting opportunities for ingredients and products that...
Cocoa and chocolate companies have announced greater cooperation and a willingness willing to share their cocoa farmer data with Ivorian and Ghanaian authorities to further traceability.
EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).
Switzerland is known for its chocolate. And now the first 100% organic cocoa processing plant in the country has completed its test phase and is gearing up production. FoodNavigator learns more about how this investment will meet growing demand for organic...
Three years since its last gathering in Lisbon, the ECA Cocoa Forum wasted no time in getting back down to business in Rome as part of its wider remit to facilitate dialogue on how to move the industry forward in key areas including food safety, sustainability,...
US confectionery giant Hershey has announced plans to invest $90m on two new production lines in a Mexican facility in the northern border state of Nuevo Leo.
Barry Callebaut has announced it is extending its Cocoa Horizons programme in Nigeria, pledging to pay an additional amount of 26 million Naira ($40,841) in premiums for deliveries of sustainable cocoa beans in the 2021-2022 season.
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
In this exclusive op-ed for ConfectioneryNews by Brett Beach, Co-founder of sustainable chocolate brand Made in Africa (MIA), and Dr Kristy Leissle, a member of CN’s editorial board and the author of numerous books and articles on cocoa and industry politics,...
The International Cocoa Organization (ICCO) has forecast a 230,000-tonne global cocoa deficit in the current 2021-22 season (October-September), up from a previous projection of a deficit of 174,000 tonnes.
Fazer Confectionery is researching the potential of growing cocoa by adopting cellular agriculture to maintain its core commitment to sourcing raw materials sustainably.
A new report into America’s chocolate and candy companies reveal many brands are meeting, or in some cases exceeding, key metrics in offering consumers more transparency, choice, and portion guidance options.
Her Majesty the Queen passed away peacefully yesterday (8 September) at Balmoral at the age of 96. BakeryandSnacks takes this opportunity to say 'thank you' to the monarch and gracious lady who reigned for 70 years, and counted chocolate biscuit...
US candy brand HI-CHEW has released two new reduced sugar flavours to its portfolio - Mango and Strawberry - which it says offer brand fans the same great taste and texture they love with 30% less of the sweet stuff.
Consumers are trying to reduce or avoid sugar, and the demand for low or no sugar alternatives is rising in 2022 for the growing health-conscious public, with research suggesting more than 60% of US consumers wish there were healthier chocolate options...
Chocolove was founded in Boulder, Colorado, in 1995 by CEO Timothy Moley. The company produces all-natural and organic chocolate bars and from the get-go focused on using less sugar in its product, ultimately leading to a 100% no-sugar-added chocolate...
Luker Chocolate, the family-owned, Colombian chocolate manufacturer, has developed a new range of covertures that includes erythritol & stevia, which it says is being driven by an increase in consumer and client demand.
With more US households veering towards sugar-free baking, Swerve, a leading manufacturer and marketer of zero-sugar, keto-friendly, and plant-based sweeteners, has launched the next generation of sugar alternative products.
Colombian B4B chocolate manufacturer Luker Chocolate is hitting the caramel flavour with a new chocolate couverture, crafted at origin, using the company’s signature Cacao Fino de Aroma and incorporating its sustainability practices.
The UK woke up this morning (7 September) to a new leader and with hopes the new government will immediately take steps to alleviate the crushing living prices that are badly impacting consumers and putting industry at risk.
Ecolabels, many hope, could offer consumers the information they need to promote the purchase of environmentally friendly foods. Oxford University researchers decided to put this theory to the test in an experimental field study.
English TV presenter, baker, chef, and food writer Dame Mary Berry is a proponent of cake, even if it is ‘just one slice’. But like American leadership coach and author Terrence E. Deal said, ‘Celebrations infuse life with passion and purpose’, and there’s...
From today, we are making changes to the way our readers access some of our news content. After reading two articles, all users will be asked to register with the site, to keep track of important cocoa, chocolate and candy industry news.
Unprecedented price hikes in energy, agricultural raw materials, packaging, along with transport/logistics, are hitting Germany’s predominantly medium-sized confectionery manufacturers.
Gatsby Chocolate claims to have taken peanut butter to the next level with this first-of-its-kind innovation that includes a bar inside the butter cup.
The result of a three-year study by a multi-disciplinary panel of four experts into the sources of lead and cadmium in cocoa and chocolate - and how levels may be reduced in the future - has been published by the National Confectioners Association (NCA)...
A €13.1m research project is bringing together 22 partners from across Europe to investigate the role fermentation can play in creating novel, nutritious, plant-based ingredients.
FACHPACK, the trade fair for packaging, technology and processes, is set open its doors from September 27 to 29 at Exhibition Centre Nuremberg, under the banner ‘Transition in Packaging’.
Compared to 292,471 tonnes of beans produced and marketed during the 2020-2021 season, Cameroon’s Office national du cacao et du Café (ONCC) said a total of 295,163 tonnes of beans were harvested in the 2021-2022 season.
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
olam food ingredients ('ofi'), a global leader in food & beverage ingredients and includes the company’s cocoa division, has announced that it has secured a multi-tranche sustainability-linked facility aggregating $1,975m
Mondelēz International has released its annual Human Rights Due Diligence and Modern Slavery report for 2021, demonstrating, it claims, progress against its 2025 ESG (Environmental, Social and Governance) goals.
Early Bird Registration for the World Cocoa Foundation 2022 Partnership Meeting ends on 12 September. The event, the first live gathering of influential industry figures since 2019, takes place in Brussels, Belgium, from 26 to 27 October.
