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.
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.
Helen Pattinson founded Montezuma’s Chocolates with her husband Simon in 2000 with only a 'kitchen sink sized machine' and a 'broad ideal to bring chocolate innovation to a boring and staid British chocolate market.' So far it's...
Independent cocoa expert Ray Major provides an oversight of how cocoa has continued to survive against all the odds by adopting the cabruca method to manage the most valuable of crops.
Current trends and innovations for sweets and snacks in the MENA region take over Dubai Trade Centre in what is becoming a growing and significant market for confectioners.
Juana Botero, director sustainability at Casa Luker, on how the cocoa industry is taking the fight to the drugs gangs by building a successful human-centred business with social inclusion throughout the supply chain based on empathy and support for the...
Ahead of the World Cocoa Federation conference in Sao Paulo we look at what Latin America has to offer in terms of cocoa production, quality, sustainability and diversity, and why it could become the 'epicentre of a cocoa revolution'.
As industry leaders, government ministers and representatives from cocoa growing communities gather in Sao Paulo for a WCF Partnership Meeting, we look at what Latin America has to offer in terms of cocoa production, quality, sustainability and diversity.
The pair, both with senior roles in their cocoa cooperatives, outline the main issues affecting women on plantations and explain how the Fairtrade Women’s School of Leadership has changed their lives.
From Mars Wrigley’s new merch guidelines for C-Stores in the US, to a new appointment at the top of the ICCO, here we reveal the top five stories trending across our social media channels this week.
As the WCF’s Partnership Meeting prepares to reconvene in Sao Paulo this month, Tim McCoy, VP for member & external relations, speaks exclusively to Confectionery News on CocoaAction Brazil – and why it’s good to be back in Latin America again.
Sam Part, the 26-year-old designer, entrepreneur and CEO of Candy Mechanics, is our guest today. Sam has successfully raised £400,000 ($520,000) to extend partnerships within the confectionery industry.
From Hotel Chocolat’s ambitious expansion plans to MIA’s Brett Beach in conversation, here we reveal the top five stories trending across our social media channels this week.
From Australia’s proposed slavery bill to Anthony Bourdain's sad death in June, here we reveal the top five stories trending across our social media channels this week.
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.
Sustainability in sugar has been side lined by the health debate, but the confectionery industry is a heavy user and must now decide whether it will support cane growers in the developing world, says Bonsucro.
Mars M&M’s, Hershey’s Reese’s and Nestlé’s Butterfinger are among the top US chocolate brands for the year to date, but which are gaining and which are losing share?
Efforts are under way to bring cocoa farmers together under a single voice, but divisions still exist that hinder the chocolate industry’s push to a sustainable cocoa sector, writes ConfectioneryNews editor Oliver Nieburg.
The majority of ConfectioneryNews readers polled expect the UK’s exit from the European Union will hit sales volumes for their businesses and lead to price hikes for cocoa and sugar.
Confectionery could be the next target for national sugar taxes after the UK’s levy on sugared soft drinks, but the industry still has time to act to thwart levies, writes ConfectioneryNews editor Oliver Nieburg.
ConfectioneryNews is hosting three live debates at the world’s largest confectionery trade fair next year, featuring representatives from the industry’s biggest players.
Ferrero should move its newly acquired Thorntons business out of discount stores to help it capitalize on the growing premium segment in the UK and abroad.
