The edible packaging industry benefits from innovations in sustainable packaging and growing environmental waste, by Swati Tamhankar, junior digital executive, Allied Analytics.
After 30 years in the corporate world, Brian Watt gave it all up and followed his love for chocolate with startup Sir Hans Sloane Chocolates. The company has five employees and produces its ‘posh hot chocolate' from a studio in the south of England...
I recently went back to my home city to see how York is recognizing its past as a major chocolate producer, and found that as one factory closes, another one opens, keeping the smell of cocoa in the air.
Fudge Kitchen has seven outlets in major UK cities and employs more than 80 staff. MD Sian Holt explains the rich heritage behind the premium, indulgent brand and how she got into the business of making fudge.
From Ferrero rebooting Butterfinger in February, to dry weather in Côte d'Ivoire, and a peek behind the Quality Street production line, here we reveal the top five stories trending across our social media channels over the festive period.
Fernando Morales-de la Cruz, founder @CafeForChange and @CacaoForChange, responds to the recent announcement of Fairtrade's price increase for cocoa farmers.
BLOCKHEAD is a relatively new start up that makes functional confectionery such as Blockhead caffeine Energy Gum and Blockhead Vitamin Gum, available in retail stores across the UK. Founder Danny Lowe tells Confectionery News what inspired him to get...
From Barry Callebaut publishing its Forever Chocolate Progress Report to Belgium joining other European countries in calling for an end to deforestation in the cocoa industry, here we reveal the top five stories trending across our social media channels...
Peppersmith, don’t ask where the name came from, make sugar free mints and gum using a ‘clever little plant based ingredient called xylito’. Mike Stevens is co-founder and ‘Master of Mints’ and he tells why his company is blowing fresh air into the gum...
From top predictions for 2019, Nutella ‘jar wars’ and Fairtrade’s new price rises, here we reveal the top five stories trending across our social media channels this week.
The Biofábrica de Cacau Institute in Brazil is the country’s largest with a mission to produce disease-resistant cacao seedlings ... Confectionery News takes a look inside the vast complex.
Smith & Sinclair is a London-based start-up specializing in punchy alcoholic cocktail gummies and other boozy confections. Co-founder and MD Melanie Goldsmith talks food, drink, sex and beauty with CN.
From Ferrero's new Nutella Cafe opening in New York City to rubber trees in Brazil, here we reveal the top five stories trending across our social media channels this week.
As part of a field trip for delegates at the World Cocoa Foundation Partnership Meeting in Sao Paulo in October, the WCF organized a visit to CEPLAC so industry experts could see for themselves the work being carried out to not only help and promote Brazil's...
When Agrícola Condurú took over an abandoned cocoa plantation six years ago, the growers slowly brought it back to life, using the unique cabruca system to preserve the forest.
