PRONATEC, an owner-run Swiss family company that maintains long-standing partnerships with cooperatives in the countries of origin, has been a pioneer in the global organic and Fairtrade movement for 45 years. In 2022, it opened its own impressive and...
Located in the heart of the country’s cocoa-growing region, the former yuca farm has been leading research not only into sustainable practices but also into developing two new types of cocoa bean varieties. ConfectioneryNews paid a visit recently to find...
The Italian city of Venice has a long and interesting history dating back to the 5th century. Venetian merchants traded across the globe and were famous for making sails, ropes, ordinance, glassware, carnival masks – but never chocolate. So why did Barry...
Like Medellin, the city in Colombia where the company is headquartered, Cordillera Chocolates has been quietly going through its own transition over the past decade, in this case, positioning itself to become a global leader in the cocoa sector. ConfectioneryNews...
First created by the family-run Terry’s Chocolate factory in York in 1932, the popular orange-flavoured ball was a Christmas treat for many families in the UK – but the brand lives on and is now produced by Carambar in France.
A definite trend at this year’s Sweets & Snacks Expo was plant-based, with free-from products popping up at booths all over the floorspace. But what other trends are here to stay, and which will go away? Marcia Mogelonsky, Director of Insight Mintel...
Snacking behaviors evolved in a few key ways over the past few years as consumers balanced familiarity with health and wellness and are now looking to expand and diversify their snacking routines, says Brigette Wolf, VP, global head of SnackFutures at...
Millennials have surpassed baby boomers as the nation’s largest living adult generation, according to population estimates from the United States Census Bureau. And as the fastest growing demographic in the US, millennials are wielding a lot of purchasing...
The Salon du Chocolat attracted over 60,000 visitors when it returned as a live event to the Paris Expo Porte de Versailles earlier this month - and this year, its 26th edition, more space was given to young start-up companies.
Mondelēz SnackFutures – the company's innovation and venture hub – has launched CoLab, a "startup engagement" program, targeting snack brands in the wellness space as the global snacking giant digs deeper into the startup community.
To meet demands of customers increasingly looking for low sugar and clean label products, cocoa companies are meeting the trend for darker chocolate flavours using natural ingredients. Charlene Zhu, head of ingredient development and innovation for Olam...
Extensive research carried out by the Barry Callebaut group into consumer responses around the coronavirus pandemic has revealed new implications and opportunities for the confectionery market. In an exclusive video interview, Bas Smit, Global Vice President...
Interview with Satelligence founder and CEO, Niels Wielaard
Satelligence is a new company that specializes in assessing patterns and trends in forests, agriculture and water, providing highly detailed satellite images for mapping purposes to help combat deforestation.
Ghana is the world’s second-biggest cocoa producer, after its West African neighbour, Cote d’Ivoire. Its main growing season runs from October to September, and while output may increase - a glut in the global market has raised wider concerns about lower...
Cacao beans have been consumed by humans for over 3,000 years and the ingredient is well-known for its wide range of health benefits, recent research suggests it can provide stronger protection against influenza virus infection.
Cocoa and chocolate in the Asia Pacific is in a state of ‘regional imbalance’, according to chocolate giant Mars, which has also revealed how it plans to use sustainability as a means to tackle challenges in Asia.
Made from fruit, vegetables and edible plants, EXBERRY’s Coloring Foods are an ideal option for manufacturers seeking to tap into this year’s vegan confectionery trend.
Arriving on the back of ‘Veganuary’, impassioned speeches on veganism by Hollywood actor Joaquin Phoenix, and a raft of new plant-based launches, companies promoting healthy alternatives became this year’s trendsetters at ProSweets Cologne.
The Belgian chocolate supplier, known for its innovations, is now offering the world’s first personalized 3D printed chocolate at scale through its global decoration brand Mona Lisa.
One of the world’s largest sweets and snacks fair sees record number of exhibitors and sets consumer trends for the year, while Brazil increases its presence on international stage.
Six key characteristics indicate the future of Italy’s bakery, confectionery and gelato sectors – quality, innovation, expertise, design, passion and last, but not least, Italian spirit – all evident at Sigep, held in Rimini last month.
Group launches 'M_lk Chocolate' at ISM2020 in Cologne, as part of a new 'Plant Craft' range that spans chocolate, cocoa, nut products, fillings and decorations. Chief innovation officer Pablo Perversi and marketing VP Bas Smit talk...
In the third article in our series, we look at Barry Callebaut's work in Ghana, the second largest cocoa growing country in the world, as the group released results of its Forever Chocolate global sustainability progress report.
In the second of a series of articles on Barry Callebaut’s operations in Ghana we look at the company’s carbon reduction strategy in West Africa – as the group announced that it is contributing to the collective efforts of climate change to cap global...
The 25th Salon du Chocolat wrapped up in Paris at the weekend, before its next reincarnation in New York City. The event attracted over 100,000 visitors.
ABB Distribution Solutions has redesigned its low-voltage switchgear to launch NeoGear across Europe in 2020, following trials in Switzerland and China.
Manufacturers in the carton industry are concerned that confusion remains over the compostability of cartons, MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons) and the SUP (Single-Use Plastics) directive on coated...
Cacaofruit snacks are currently being piloted in select retail stores in California, after the giant chocolate supplier unveiled its latest innovation in San Francisco.
‘Your guess is as good as mine on Brexit’, said Joseph Muscat, the Prime Minster of Malta, at the opening of the ECMA Congress 2019 last week (September 19-20), ‘But what is obvious, is during the next few days there needs to be a meaningful engagement’.
Gluten free is one of the most popular diet trends around the world, but the number of people who actually need to avoid gluten for medical reasons is relatively small. Today, one in five people reduce or eliminate gluten from their diet because they...
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...
Systech, primarily known for its serialization, traceability, anti-counterfeiting, pharmaceutical regulations and supply chain technology, has expanded into Food & Beverages introducing its UniSecure platform at AIPIA.
Pack-Smart president and CEO Derek Dlugosh-Ostap spoke at the recent AIPIA Summit Americas offering insights for brand owners and manufacturers on how to manage packaging with personalized data using disruptive technologies.
New York Label & Box Company provides packaging to companies in the Cosmetic, Health, Food, Beverage, Pharmaceutical, Vitamin and Nutraceutical industries.
As snacking occasions abound, the Almond Board of California (ABC) has committed to promoting the sustainability and usefulness of the world’s favorite nut.
The cocoa and spice supplier unveiled sustainability goals in 2017 with a 2020 goal of nurturing a ‘fully traceable’ cocoa supply chain. We discussed progress with Olam's North American innovation lead, when we caught up with him at IFT.
Sally Lyons Watt is executive vice president and practice leader at IRI. She spoke exclusively to ConfectioneryNews on the new products on show at the Sweets & Snacks Expo and why innovation in the industry is crucial.
Annual NCA candy expo brought the latest innovations in confections and snacks, as well as a dazzling array of classic favorites, to more than 15,000 candy and snack professionals attending the show.
A long time candy lover with a surprising sweet tooth, tennis star Maria Sharapova was in Chicago for the announcement of a new line, as part of the brand’s interpretation of luxury classic candies.
Its indulgent On The Go products made with 100% real fruit, freeze dried fresh and immersed in premium chocolate ticks all the boxes for this year’s judges.
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,...
Tony’s Chocolonely, ‘crazy about chocolate, serious about people’, brings its mission to the UK to make ‘100% slave free the norm’ in chocolate – and starts with a hard-hitting launch in London’s Soho.
While modern wisdom may favor launching fast and iterating quickly based on consumer feedback, the director of innovation at Endangered Species Chocolate says when it comes to packaging and branding it is better to slow down and invest in consumer research...
The 135th gathering of the NCA State of the Industry Conference ended as it began on a high, more Queen songs blasting over the PA and a promise to return next year with an even better event. Here’s a brief roundup of some of the discussions that took...
Haas has expanded in India thanks to the Bühler acquisition last year, adding an oven manufacturing plant to its service and support facility in the country.
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
