Following an investigation published in The Washington Post in June, two Democratic lawmakers requested that existing laws prohibiting such imports be enforced.
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.
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...
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’.
‘Over the past two decades, civil society has been one of the main promotional vehicles for the uptake of certified cocoa production and consumption. With an increase in sector efforts, in data and research, and in experience with implementation, the...
A new exhibition at York Chocolate Story delves into the one of the world’s most popular chocolate bars. We speak to the man behind the exhibition, guest experience manager Bernie Fleck.
The candy sold out in 10 days after its release last spring at the brand’s Chocolatory in Melbourne, and now fans can find it ‘for a limited time’ throughout the country.
Nestlé wants 100% of its key commodities to be deforestation-free by next year. The company is leveraging technology as part of a “toolbox” to tackle risk areas and accelerate its journey towards a deforestation-free supply chain.
Cocoa origin claims on chocolate products are rare and at odds with the main sourcing regions of cocoa, a study from Lumina Intelligence has found, is it worthwhile for brands to indicate cocoa origin on-pack and online?
