Creative Conversations is ConfectioneryNews’s new online series profiling influential people working in the confectionery industry. Brett Beach, director, MIA, an ethical bean-to-bar chocolate producer, is our guest today.
Zoë Genova, membership & outreach associate for the World Cocoa Foundation, samples the sights, sounds and tastes of her first field trip to Côte d’Ivoire and Ghana’s cocoa growing communities.
Creative Conversations is ConfectioneryNews’s new online series profiling influential people working in the confectionery industry. Alex Tyumenin, MD, Chocolette Confectionary Ltd is our guest today.
From the explosion in hazelnut growth to must-have candy treats for Halloween, here we reveal the top five stories trending across our social media channels this week.
In the first of our 'Sweetspot' video series, we look at the launch of Ferrero's Christmas range ... and how the company lived up to its reputation for putting on a good 'reception'!
Ruby chocolate may become as popular as white chocolate within three decades, but observers say the craft movement is skeptical and secrecy of the process may mean it is unjustly associated with GM.
Reporting effective approaches to tackle deep-rooted poverty and child labor in the cocoa sector should take precedence over shock headlines, writes ConfectioneryNews’ editor.
Confectionery brands can inspire loyalty by communicating heritage and social actions on-pack, but these features should never overshadow flavor, says a Mintel analyst and the CEO of Project7.
ConfectioneryNews selects seven product launches that tap into contemporary shopper demands, including chocolate containing cocoa fruit pulp and mints created by dentists.
Confectionery may be spared from a category specific tax in Europe, but it remains threatened by added sugar taxes levied on all food and drinks, writes ConfectioneryNews editor Oliver Nieburg.
