The company, which landed a deal with Mondelēz in April, skips cane sugar and instead relies on naturally derived sweeteners: the sugars found in dense fruits and nutrient-rich root vegetables.
Nestlé has unveiled a new chocolate recipe that replaces refined sugar with cocoa pulp as it begins to explore the possibilities of side-stream utilisation to reduce food waste.
The CPG giant is bringing two upcycled concepts to market through its SnackFutures hub, including jerky made from cacao fruit and chips made from vegetable scraps.
A technical breakthrough this week in confectionery packaging will see Nestlé’s ‘YES!’ snack bar range wrapped in recyclable paper for the first time. ConfectioneryNews visited its confectionery R&D centre in York to talk to the team involved in the...
Confectionery giant Mondelēz has developed a method for enhancing flavours in sweet and savoury foods, including salty, spicy, sweet, bitter, and fruity flavours in chocolate.
Two countries instead agree on 'additional' $400 income for farmers if price falls too low, after meeting in Abidjan breaks up without agreement from cocoa processors.
Mars, Inc. has hired Russell Stokes, a former investor and M&A chief, to guide the company’s strategy to stay top-of-mind and equipped for quick change.
Mars Edge is to acquire a majority stake in startup foodspring in a deal that prioritises personalised nutrition and represents the first investment for the foodmaker’s health foods division.
The confectionery giant said the partnership with Enel Green Power North America supports its goal to cut CO2 emissions in manufacturing by 15% by 2020.
From consumer digital engagement to reverse writing on packaging which appears left to right on selfies, Christopher Houghton, brand innovation and packaging, Cambridge Design Partnership (CDP) highlights the five areas to ensure ‘Context is King’.
