Pecan Deluxe Europe supplies customised confectionery, desserts and chocolates to well-known high street brands, quick service restaurants and market leading manufacturers across Europe, the Middle East and beyond. Managing director Graham Kingston shares...
End-to-end traceability in the food supply chain can do more than safeguard against potential disasters, particularly at the processing stage. Geoff Furniss, Head of BBC Technologies at TOMRA, explains how.
In this exclusive ConfectioneryNews’ podcast we talk to Kaylee Dugan and Laura Renaud, part of the company’s communications team, on what’s trending and how Hershey are managing to keep ahead of the competition.
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.
Confectionery giant’s deep dive into discovering and mastering the keys to shopper decision making comes at a timely moment with the retail landscape in a constant state of flux.
From the exciting news that Salon du Chocolat is heading for New York City to reports of a chocolate crypto coin - and a couple of podcasts featuring the WCF and KitKat bars, here we reveal the top five stories trending across our social media channels...
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.
Ever since the first cocoa trees were planted in the 18th century, Madagascar has been cultivating its single origin chocolate in a unique environment insulated from the rest of the world.
From Nestlé’s launch of a sugar-free Easter Egg in Brazil, to Fairtrade International revising its ‘flagship standard for small scale farmers, here we reveal the top five stories trending across our social media channels this week.
Ben Greensmith’s, AKA ‘Lord Chocolonely iii’, son thinks he has ‘the best job in the world’, running the UK business of Dutch ethical brand Tony’s Chocolonely. After eight years at Innocent Drinks, Ben jumped at the chance to join the company. ‘For it...
Jen Shepherd, Fairtrade Foundation’s cocoa supply chain manager, talks to CN editor Anthony Myers on how the organization is working with its producer networks to address key issues such as climate change, gender empowerment and living incomes in the...
Galia Orme 'loves chocolate!' and can recall childhood memories of making and eating chocolate as a child in South America. She set up CHOC Chick from her kitchen table to promote the 'pure goodness of chocolate in its raw state and bring...
From Lumina’s deep dive into cocoa origins to Nestle’s ‘Llama drama’ Smarties - and Tony’s Chocolonely London launch, here we reveal the top five stories trending across our social media channels this week.
Former Fannie May executive Steve Druckman provides strategic leadership across 1-800-FLOWERS.COM, Inc, Simply Chocolate and Cheryl’s Cookies, bringing his vast experience in the confectionery industry to launch new products and innovative offerings...
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.
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?
From, Derek Chambers’s speech to the CMAA, to a podcast on the cadmium crisis in Ecuador’s cocoa industry, and our exclusive article on Blockchain technology, here we reveal the top five stories trending across our social media channels this week.
Guittard Chocolate has been going for 150 years, but marketing director Amy Guittard still likens it to a ‘start-up’ company, with team members combining different roles to continue the family legacy and keep the company relevant in today’s challenging...
Technology is creating consumer expectations on privacy, trust and traceability and cannot be overstated, said mobile and digital marketing guru Tom Daly. His answer? Blockchain.
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...
In the week that the World Cocoa Foundation (WCF) announced joint action plans with Ghana and Côte d’Ivoire to end deforestation in the cocoa sector, WCF president Rick Scobey talked exclusively to CN ahead of the CMAA’s conference in Miami on why it...
‘Confectionery across the generations’ was the theme of president and CEO John Downs’ opening speech to over 650 senior industry professionals gathered in Boca Raton, Florida for a candy update.
As part of the She Deserves campaign to highlight the role of women on cocoa farms, Fairtrade Foundation unveiled a secret hot chocolate salon in East London and hosted a reception at the House of Parliament.
Cédric van Cutsem, associate director of Mondelēz’s Cocoa Life, operations, and its main spokesperson on deforestation, talks exclusively to CN from the Chocoa Conference in Amsterdam on how the program is making a difference since it was introduced almost...
Sophie Jewett lives and breathes chocolate. From starting out by making chocolate in her kitchen 10 years ago to opening the York Cocoa House, then York Cocoa Works, she is continuing the city’s rich tradition of cocoa manufacturing and keeping it at...
The wellbeing of children and youth in cocoa-growing communities was an important item on the agenda of WCF’s recent partnership meeting in Brazil. Taco Terheijden, Cargill group director, sustainability, explains what his company is doing to improve...
ConfectioneryNews was invited to Barry Callebaut’s special Innovation Day at its Chocolate Academy in Weize, Belgium, where we spoke to Bas Smit, the company’s global VP marketing and the man responsible for Ruby chocolate’s launch.
Interview with Simon Brayn-Smith, VP global head of sustainability at Olam Cocoa, on how the organization is adapting its supply chain to be100% traceable and sustainable by 2020.
From Cadbury seeing purple over its trademarked wrapper to Ruby’s rise and the latest in edible packaging, here we reveal the top five stories trending across our social media channels this week.
As part of the reformulation special events at this year’s ProSweets/ISM, Glanbia International gave insights into how to create a healthy, protein-rich snack bar.
The international supplier fair for the sweets and snacks industry drew record crowds and plenty of interest for exhibitors, said organizer Koelnmesse.
From Smarties going plastic-free this year to ProSweets 2019 launching this weekend and Lotte’s push into Japan, here we reveal the top five stories trending across our social media channels this week.
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.
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.
