Single origin chocolate is attracting strong sales and high product satisfaction among consumers. For ingredient suppliers, this presents an opportunity to give back to the rural communities growing the commodity. FoodNavigator caught up with an analyst,...
The California chocolate company, which last year debuted its premium bars infused with specific dosages of THC, announced a line of single-serving squares and low-dose bites.
Since refreshing the bubble gum brand in 2014, The Topps Company has heard from longtime fans clamoring for the classic red, white and blue package – and the comic strips that came along with it.
Galia Orme 'loves chocolate!' and can recall childhood memories of making and eating chocolate as a child in South America. She set up CHOC Chick from her kitchen table to promote the 'pure goodness of chocolate in its raw state and bring...
Almost 230,00 cocoa farmers to benefit from Fairtrade’s new version of its main standard for small-scale farmers, making them more resilient to market prices and climate change.
The overriding theme at the National Association of Convenience Stores (NACS) annual State of the Industry Summit, held in Chicago, was one of evolution. The old convenience store model of ‘smokes, cokes and gasoline’ has morphed into a more complex retail...
GEA has launched a vertical form-fill-seal packaging (VFFS) bagger that reduces breakage of fragile candies, available for the UK confectionery and bakery sectors.
From Lumina’s deep dive into cocoa origins to Nestle’s ‘Llama drama’ Smarties - and Tony’s Chocolonely London launch, here we reveal the top five stories trending across our social media channels this week.
Giant cocoa producer commits to including coconut a 100% sustainable ingredient by 2025, as it announces major investment in its cocoa processing capabilities in Abidjan.
This café will be the first of 10 planned for the Northeast in 2019, followed by 2,000 locations worldwide. About a third will land in North and South America, a third in Asia and a third throughout the rest of the world.
Incorporating chocolate in local food applications is key to achieving market success for the category in China, according to Barry Callebaut, which expects to see launches of new products featuring its flagship Ruby chocolate increase this year.
San Francisco-based Guittard Chocolate Company has invested in farmer training to preserve chocolate flavours from cocoa growing regions and advance its sustainability mission, director of marketing Amy Guittard told FoodNavigator.
The global confectionery ingredients market is expected to grow to $97.38bn by 2025, at a CAGR of around 6.1% between 2019 and 2025, according to Zion Market Research.
