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...
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.
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...
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.
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.
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.
Delegates from One Young World tell the conference more needs to be done on sustainability, poverty and equal rights if the chocolate industry is to survive.
Curveballs, consumer trends, AI, trust and collaboration at Chocovision 2018
Biennial international conference for key business leaders and stakeholders will explore how technology and business interests can ensure a sustainable future for the chocolate industry.
CAOBISCO – which represents the Chocolate, Biscuits and Confectionery Industries in Europe – has rebuffed a study’s suggestion that placing a tax on sweets snacks could be an effective tool in fighting obesity.
Inaction is not an option for confectionery brands if they want to survive in an age of increased regulation on sugared products, writes Neil Davidson, managing director of brand agency HeyHuman.
BakeryandSnacks and ConfectioneryNews will be hosting a panel discussion at ProSweets in Cologne, Germany, to delve into the plant-based trend; discussing its effects, the pros and the challenges it is having on the snacks and confectionery sectors.
Britain is in danger of losing the confectionery skills that have satisfied the nation’s sweet tooth for generations, writes sweets consultant and former Chewits development manager Andy Baxendale.
By Charlie Arnot, CEO, The Center for Food Integrity
If you care about GMO labeling, you only have a few more days to respond to USDA's 30 questions* about how to implement the new law. The looming deadline is both a stark reminder of the controversy around GMOs that brought the food industry to this...
By Kathy Groves, Head of Microscopy, Leatherhead Food Research
Soluble dietary fibers, dextrins and added vanilla can help manufacturers cut sugar beyond reducing portion size, writes Leatherhead Food Research’s head of microscopy.
Dealing with Recalls – Prevention and How to Avoid a PR Disaster for Candy and Snacks
By Christopher Snowdon , Head of Lifestyle Economics, Institute of Economic Affairs
Legislating for tobacco-style plain packages for confectionery is a disproportionate response to the obesity crisis and strips companies of valuable trademarks, writes the Institute of Economic Affairs' head of lifestyle economics.
Industry Voices - Ewa Hudson, Head of Health and Wellness at Euromonitor International
By Pinar Hosafci, senior food analyst, Euromonitor International
Confectionery checkout bans will have limited impact on impulse buys in independent grocers and convenience stores, but chocolate companies may need to reduce reliance on countlines and diversify with tablets and even salty snacks to remain competitive,...
Manufacturer Innocent Chocolate – whose products are said to have less impact on blood sugar than standard chocolate - is set to extend its range with new lines including chocolate chips and a spread.
Mondelēz International faces a court case brought by disgruntled employees at its plant in Chicago, half of whom will lose their jobs after the company shifted the factory’s Oreo production to Mexico.
Michigan-based Sanders Candy has been in business for over 100 years. This year, the company plans on launching several new products to extend their sea salt caramel line.
UK Fairtrade candy company Divine Chocolate hopes to grow in mainland Europe's leading retailers and is considering expanding its cocoa sourcing to create a single-origin range, says the firm's managing director.
Connecticut-based hard candy company Torie & Howard says America's clean eating trend is fueling its business growth. This year, the company has added a new distributor, expanding the firm's reach in New York City.
Candy is outpacing chocolate growth in the US as Millennials, Generation Z and the Hispanic population transform consumption habits, says the CEO of Ferrara Candy.
By Rachel Nicholls, registered trademark attorney, Marks & Clerk
Confectionery companies may have to use clear packs and ditch all branding if they hope to trademark a shape, a move that could end up deterring consumers, writes trademark attorney Rachel Nicholls.
