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.
Confectionery consultant Curtis Vreeland assesses the growing US bean-to-bar chocolate market and asks several artisanal chocolatiers how and if they can co-exist with multinationals.
By Tiger Joyce, president of the American Tort Reform Association
US state legislators should revise Consumer Protection Acts so confectioners are not hit with ‘preposterous’ lawsuits such as one accusing Perfetti Van Melle of slack filling gum packs, writes the president of the American Tort Reform Association.
By Antoine Boudib, Managing Director, Akuafo Adamfo Marketing Company Ltd, a Finatrade Company
Cocoa buying companies are the main intermediaries between the chocolate industry and farmers and should not be forgotten in the pursuit of sustainable cocoa, writes one of the largest licensed cocoa buyers in West Africa Finatrade.
By Han De Groot, executive director at UTZ Certified,
Chocolate could become a small and expensive niche product unless we all do more to help cocoa farmers escape poverty, writes UTZ Certified executive director Han De Groot.
By Mark Ringer, executive creative director at brand agency Anthem
Chocolate brands will gain no ground by mimicking the color of heritage brands such as Cadbury and must forge their own identities, writes Mark Ringer, executive creative director UK & Europe at Anthem.
The confectionery industry will begin to move away from sugar to ‘healthier’ alternatives, according to a manufacturer of stevia-sweetened energy and confectionery bars.
Lightweighting and the move to shelf-ready packaging can be more sustainable, but also exposes delicate products such as biscuits to damage and any savings may be outweighed by extra pallet and shrink-wrap costs, writes Jane Gorick.
The company behind Australia’s first single origin chocolate says the country’s cocoa is rich in polyphenols and is set for a big future. Its executive chairman, Cadbury veteran Barry Kitchen talks to ConfectioneryNews.
Immune health chewing gum is a cheaper and more portable way to guard against the common cold than dissolvable vitamins, according to an emergency room doctor who has created his own anti-flu chewing gum.
A high-dose satiety gum containing a potato extract and African mango has launched in the US that takes four pieces to achieve clinically-backed results.
Good Cacao CEO talks to ConfectioneryNews.com about boosting the appeal of healthy chocolate, the functional ingredients to look out for in 2013 and challenges in formulation.
Eight ingredients have won EU health claims that can be used to back messaging around metabolic syndrome – although the take-up to date has been lacklustre, says Euromonitor analyst, Diana Cowland.
December 14 brings the long awaited and widely disputed EU crack down on health claims. That means 222 general function claims are good to go, another 1500 or so prohibited. But what happens to B2B communications?
Steve Morrision was the COO at Provexis when the UK start-up won the EU‘s first ever article 13.5 health claim for its blood circulation-boosting tomato extract called Fruitflow in 2009. The now-consultant has serious qualms about how the EU’s health...
Consumers in Portugal are turning their backs on branded chocolates in favor of supermarket brands as the domestic economy bites, according to the CEO of Portuguese confectioner Imperial-Produtos Alimentares.
Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s Dr Wayne Morley applies his top tips to real case studies.
As foods become ever more complex, the need to be able to efficiently troubleshoot problems becomes even more critical. In this guest article, Wayne Morley, PhD, head of food innovation at Leatherhead Food Research, outlines his top 10 tips for efficient...
