All news articles for February 2020

Governments on both side of the Atlantic are shining a spotlight on sugar in order to reduce obesity. Pic: GettyImages/vchal

Sugar in the spotlight: The tax and the new Nutrition Facts label

By Gill Hyslop

The US Food and Drug Administration (FDA) is rolling out a new Nutrition Facts label that shines a spotlight on ‘Added Sugars’ to help Americans cut back on the amount they consume, while on the other side of the pond, the UK’s sugar tax is producing...

Systech acquired by Dover. Photo: Systech

Systech to join Markem-Imaje following Dover acquisition

By Jenny Eagle

Dover Corporation has acquired Systech International (Systech), which will now join Markem-Imaje, product identification and traceability business, as part of Dover’s Imaging and Identification segment.

Chocoa Amsterdam returns to the port city for two days of discussion and commerce. Pic: Chocoa

Chocoa 2020

Chocoa Amsterdam: A market-led approach to cocoa sustainability

By Anthony Myers

The Chocoa Conference, held annually in Amsterdam for the past eight years, has gained a strong reputation for providing a platform for detailed discussions on sustainability and quality in the cocoa sector, ConfectioneryNews speaks to Jack Steijn, co-founder,...

Check out the NCA's Valentine's digital hub for fun facts and resources on how to celebrate the special occasion. Pic: GettyImages

Seasonal

NCA reveals America’s favorite Valentine’s Day chocolate filling

By Anthony Myers

Chocolate and candy are an iconic part of modern-day gifting, but while many people enjoy a piece of chocolate from a heart-shaped box during the Valentine’s Day season, not every consumer approaches selection in the same way, the National Confectioners...

Paul A Young combines film classics with chocolate for 12-piece collection. Photo: Paul A Young

How chocolates for Valentine’s Day have changed over the years

By Jenny Eagle

Chocolatier, Paul A Young, has fused together romantic movies through the decades with chocolate to create a 12-piece collection for Valentine’s Day, claiming he has seen a reduction in consumers buying chocolate hearts for the occasion on February 14.

Pic: iStock/thodonal

Healy leverages cocoa shells for natural sugar reduction

By Katy Askew

Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.