The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
Researchers set out to determine how much, if at all, a price premium would affect the reality of child labor in cocoa production in Ghana. Through three scenarios, they settled on an 11% bump transferred directly from government to farmer.
Sustainalytics, a third-party assessor, analyzed 229 packaged food companies for their environmental, social and governance risks. Barry Callebaut received the lowest risk rating.
The chocolate supplier’s 60k-square-foot, green-certified facility – located in the northern town of Lokeren – should open in the third quarter of 2021.
Out of 50 applicants, the Rainforest Alliance selected a winner and runner-up for their remote-sensing data plans to help digitize cocoa farming in Ghana.
Despite garnering plenty of accolades for its single-origin bars, the Massachusetts chocolatier decided to call it quits after 12 years. For founder Colin Gasko, the business model of boutique chocolate seems ‘unsustainable.’
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.
Hershey, which will relaunch its version of the peanut, pretzel, caramel and chocolate candy this summer, asked consumers to compare old and new: the Reese’s name won them over.
Everyday indulgence has ended, as impulse purchases slow, social media takes over and regulations intensify, according to Euromonitor analyst Michael Schaefer.
We sat down with the Solvay team at the recent International Food Technologists’ annual expo in New Orleans, Louisiana, to discuss its expanded line of natural vanillin and why it matters as vanilla bean prices soar.
The trade group focused on the craft chocolate industry will honor four individuals and one family on June 22 at its Elevate Chocolate event in New York City.
Lauren Jauregui, who started touring as a teenager with girl group Fifth Harmony, will headline the candy maker’s first-ever Makers of Good Teen Summit in New York City on June 20.
The Standard Bank Group, Africa’s biggest lender by assets, sent 17 members as part of an immersion program to discuss opportunities for growth in the Ghanian cocoa sector.
We sat down with company leaders sculpting new products and market strategies for three of the Italian confectioner’s iconic names: Ferrero Rocher, Kinder and Tic Tac.
We talked with Euromonitor analyst Jared Koerten at the National Confectioners Association’s annual expo in Chicago about the rise of premium snacks, textured candies, functional ingredients and consumption occasions. Here’s what he had to say.*
Joined by the government of Cameroon, the chocolate supplier will assist sustainable cocoa farming and income diversification as laid out by the Inter-professional Council of Cocoa and Coffee’s (CICC) New Generation platform.
ConfectioneryNews talked with the Ferrara team at the National Confectioners Association’s annual Sweets & Snacks Expo in Chicago about this growth – and what the future holds for established brands like Butterfinger and Crunch, as well as its powerful...
The German gummy bear manufacturer showed off new sour treats at this year’s Sweets & Snacks Expo in Chicago, as it prepares to break ground on its first US manufacturing facility in 2020.
Caring for the environment, showing off a transparent supply chain, and giving back are no longer optional but necessary for companies looking to build trust with today’s consumers.
France has ordered food companies to eradicate titanium dioxide (TiO2) from their products by January 1, 2020, after a report from the country’s food safety agency recommended reducing exposure to the chemical.
Cultivating New Frontiers in Agriculture (CNFA), an agricultural development nonprofit, signed a memorandum of understanding with social impact investor Oikocredit to support financial management and sustainability in cocoa cooperatives through a USDA-led...
The chocolate supplier has made ruby readily available in the US and Canada – to be labeled as ruby couverture – and vows to fight for FDA approval of a fourth standard of identity.
The newest addition to Yowie, which aims to educate children about the animal kingdom and the environment, combines two bite-sized chocolates with a collectible animal toy and a puzzle piece that eventually creates a small world map.
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
One of the world’s largest chocolate and cocoa shows, Salon du Chocolat will bring together producers, chocolatiers, chefs and consumers in New York City, November 15-17, 2019.
The luxury candy retailer partnered with fellow Los Angeles, California company, Alfred Coffee, to create three ‘Cold Brew Bears’ that pack 60mg of caffeine per serving.
Todd Kluger joins the organic candy brand as VP of sales and marketing after a decade in a similar role at rice-based snack company Lundberg Family Farms and previously as ‘food transformation’ director at Starbucks.
Of the four major holidays, Easter boasts the largest percentage (nearly 30%) of non-chocolate candy sales, according to Brach’s, a division of Ferrara Candy Co. Jellybeans alone account for 32% of those sales.
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...
The World’s Sweetest Internship seeks applicants interested in developing communications skills while experiencing the development and manufacturing of iconic confections.
The California chocolate company, which last year debuted its premium bars infused with specific dosages of THC, announced a line of single-serving squares and low-dose bites.
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...
The overriding theme at the National Association of Convenience Stores (NACS) annual State of the Industry Summit, held in Chicago, was one of evolution. The old convenience store model of ‘smokes, cokes and gasoline’ has morphed into a more complex retail...
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...
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.
Ecuador’s efforts to create value at origin could be damaged by the EU’s recent regulation of heavy metal cadmium in chocolate, claims the president of the country’s cocoa export association.
The Burlington, Vermont-based chocolatier partnered with Blue Cross Blue Shield, the insurance company that covers more than 100 million Americans, to develop a wellness accountability program.
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...
The National Confectioners Association named Kirk Vashaw of Ohio-based Spangler Candy Company as the chairman to the Board of Trustees and Paul Chibe, president and CEO of Ferrero USA, as vice chairman.
‘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.
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...
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.
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...
