Barry Callebaut has announced Kai Hummel has been appointed Global Head of Corporate Communications, taking over from Christiaan Prins, who had led the department since January 2020.
Leading UK high street brand Fudge Kitchen is celebrating the 10-year anniversary of its state-of-the-art production site in Kent which has been a hub of innovation and excellence in confectionery manufacturing since its inception.
Cocoa bean processing in North America has slumped almost 12% in the second quarter, according to figures released by the National Confectioners Association, the lowest in almost 15 years for that period, while in Europe and Asia, factories ground the...
Scientists at the University of Alberta have discovered a way to create a plant-based gelatin substitute from pea protein and are already collaborating with a multinational leader in plant-based ingredients.
Ice cream makers could innovate with emulsifier-stabilizer blends if they wish to avoid paying a premium for single-ingredient options such as LBG, claims Palsgaard’s Claus Prior Hansen.
Premium chocolate and cocoa supplier Barry Callebaut has announced the expansion of its operation in Brazil through the opening of a logistics point in the northeast of the country, the Group has confirmed.
German ingredients company Döhler has announced plans to acquire SVZ, a Dutch supplier of fruit and vegetable ingredients, from Royal Cosun. The move is expected to buildout Döhler’s portfolio, notably in red fruit and vegetable ingredients.
To celebrate Culinary Arts Month, chocolate producer Yowie Group is invited bakers in the US and Australia - from professionals to home wizards - to showcase your baking passion and eye-popping talent in its first-ever Cake Decorating Contest.
In latest market news reduced cocoa supplies from Cote d’Ivoire after recent heavy rains saw ICE NY cocoa on Monday close +7 (+0.21%), and Sep ICE London cocoa #7 closed +16 (+0.74%).
Colombian B4B chocolate manufacturer, Luker Chocolate, is expanding its collaborative sustainability plan into South Bolívar, a remote cocoa-producing region in the country.
In the past 12 months, global sugar prices have risen 41.9% and to describe this sharp inflation in sugar prices, analysts have coined a new term: ‘sugarflation’. The current market volatility has also had a knock-on effect for natural alternatives with...
The provider of certified organic, non‐GMO, and Fairtrade food ingredients has launched three new syrups to help CPG brands and product developers create new products that meet consumer demand for less sugar in their diets.
Swerve, one of the leading manufacturers and marketers of zero-sugar, keto-friendly, and plant-based sweeteners, is at the forefront of the sugar-free baking trend. The company’s innovation and expansion into monk fruit and allulose sweetener offerings,...
With sugar consumption continuing to increase and public health concerns about rising obesity rates, the sugar reduction trend will become more significant, experts say.
As consumers access to nutritional information improves, they are increasingly aware of the potential impact of sugars on their diets and health. 42% of EMEA consumers are trying to choose healthier products, with reduction of sugars op of mind (Source:...
MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.
A conference involving The Platform for Sustainable Cocoa, the Soy and Palm Oil Network and the Coffee Interest Group was recently held in Bern Switzerland to develop new tougher measures for the conservation of tropical forests.
When most Americans think of walnuts, if they think of them, they think of a topping for oatmeal or salads or an inclusion in baked goods, not as a standalone snack – but newcomer Unbound Snacks wants to change this with the launch of a line of brightly...
The American Bakers Association (ABA) is partnering with the American Society of Baking (ASB) and Retail Bakers of America (RBA) to give bakers an even stronger voice with US Congress.
One of Australia's leading food executives, Peter Simpson from the Manildra Group, has been honoured with the Australian confectionery industry's highest accolade.
Barry Callebaut has reported lower nine-month sales volumes in its 9-Month Key Sales Figures for Fiscal Year 2022-23 after being hit by growing global inflationary pressures and the high price of cocoa on the commodity market that pushes up the price...
“Generally, consumers are not really interested in the science. Just looking at the ingredients label, a shorter ingredient label deck resonates very much with consumers, and they attach it to a healthier product,” Lauretta-Lyn Katsriku, global platform...
Despite high inflation, the majority of consumers are happy to pay more for products with a sustainable backstory. So there’s money to be made from environmental credentials, which makes falling into the greenwashing trap a bigger temptation than ever...
Olam food ingredients (ofi) has introduced two new circular biomass boilers at its cocoa processing factories in the Netherlands and Germany, reducing greenhouse gas emissions.
"We're not just passively investing in promising sustainable food technology startups," said co-founder and general partner Jennifer Stojkovic in a press release. "Our team is fully committed to leveraging our expertise, powerful network,...
By leveraging foot-traffic data, retailers can understand how their consumers are spending time in-store to develop a personalized and streamlined shopping experience.
The importance to the cocoa sector of female farmers has been increasingly recognised in the past decade with the introduction of specific support for female-led Fairtrade cooperatives in West Africa, along with initiatives from other actors in different...
Premium chocolatier brand Guylian has moved to streamline its portfolio to ‘improve focus’, while simultaneously expanding its dark chocolate offerings.
London-based sustainable chocolate brand Love Cocoa’s mission to drive positive change within the chocolate industry has received an added boost after recognition as a certified B Corporation, achieving an overall B Impact Score of 88.3.
The event, held in Pavilion 5 at Porte de Versailles from 28 October to 1 November 2023, is an eagerly awaited get-together for industry players and is also open to the general public.
The price of cocoa, and therefore chocolate, may be rising but the demand for chocolate from consumers also shows no signs of abating as the industry celebrates this year’s World Chocolate Day (7 July) with some nutty friends.
Food and beverage firms are struggling to meet deforestation related key performance indicators (KPIs) set by environmental disclosure not-for-profit CDP, new data has shown.
UK company Hames Chocolates has announced it is set to invest a quarter of a million pounds in new equipment to boost its private label offering, which includes branded chocolate boxes, chocolate bars, advent calendars, Easter eggs, as well as hot chocolate...
The Rainforest Alliance Annual Report has called for a new strategic direction to address interconnected global crises as the organisation sets out its new vision for accelerating action to address the climate emergency, biodiversity loss, systemic poverty,...
Bringing the nutritional treasures of the ancient fruit to the modern table, CarobWay’s sweetener is derived from the whole carob fruit and promotes wellbeing, as well as providing sweetness.
Confectionery industry veteran Sara Famulari has joined Chocolove as its new Vice President of Marketing with a brief to grow the brand’s market share in the US.
Recent bad weather in West Africa has threatened cocoa production resulting in record-high prices for the commodity on the Intercontinental Exchange in London.
The average American eats 48 pints of ice cream per year - and according to new consumer research, adults with children reach out for a frozen treat more often than most.
The free-to-download document from Made Smarter is designed to simplify a complex and fast-evolving topic by demystifying some of the terminology and analysing the latest research.
The co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve.
Nestlé is driving a fresh incentive to protect the Cavally Forest, which lies adjacent to cocoa production areas in western Cote d'Ivoire, and is one of the last remaining dense forests and a primary biodiversity spot threatened by deforestation.
Cabosse Naturals, established by Barry Callebaut to unlock the potential of the entire cacaofruit, has launched a ‘free-flowing, 100% pure cacaofruit powder’, a new ingredient that can replace refined sugar in food manufacture, which also caters to growing...
In June 2022, PRONATEC opened the first organic cocoa processing facility in Switzerland, located in Beringen, near the company’s headquarters in Winterthur. A year on, ConfectioneryNews caught up with MD/CEO David Yersin to find out how the new plant...
Registration is open for the National Confectionery Sales Association (NCSA) 52nd Candy Hall of Fame weekend, honouring 11 industry leaders who have significantly impacted the confectionery industry.
With supply concerns heightened by recent flooding in some of Cote d’Ivoire’s cocoa farms, there are concerns it could affect the start of the next October-to-March main crop, farmers told local media at the beginning of the week, while NY cocoa prices...
The APAC snacking category is seeing a dominance of savoury and spicy flavours as well as consumer preferences for familiar products, while better-for-you options are also clearly gaining in popularity, according to major industry players.
