Paul Chibe, President and CEO of Ferrero North America, is the new Chairman of the National Confectioners Association Board of Trustees for a two-year term. In an exclusive ConfectioneryNews podcast, Chibe talks about his 30 years of experience within...
As we enter the crucial four-week run-up to Halloween, no one will be looking closer at how this year’s event will unfold than John Downs, President and CEO of the National Confectioners Association. In an exclusive interview with ConfectioneryNews, we...
Olam International’s vice president and global head of environment has called for more support from the financial sector to help change the sustainability landscape in the cocoa supply chain.
The National Confectioners Association (NCA) has announced that Alyssa Clevenger has joined its Public Policy & Government Affairs team as senior manager of political affairs.
Megan Giller of a Chocolate Noise blog has been running a series of online panel discussions under the banner ‘Race and Privilege in Craft Chocolate’ throughout June – and she ends her current series with a session on accountability this Friday (June...
Cocoda Ltd specializes in the export of premium chocolate with a global network of retailers and partners. MD David Hill started his career in confectionery at United Biscuits and was mentored by Hotel Chocolat's Angus Thirlwell before setting up...
Steve Lightman, president, of food and gift provider Harry & David, talks heritage and exploring new markets, getting into the office at 6am and winding down with a game of golf with his wife in the beautiful Rogue Valley in Oregon, where the company...
Morinaga America, a subsidiary of the 120-year-old Japanese confectioner, has capitalized on real fruit flavors, lively branding, and America’s obsession with chewy candies after quietly launching Hi-Chew in the US in 2008.
1-800-FLOWERS.com, Inc. has invested in its digital shopping experience with the addition of subscription services, personalized gifts, mystery boxes and a ‘gift finder’ that tailors results based on answers to three quick questions.
BLOCKHEAD is a relatively new start up that makes functional confectionery such as Blockhead caffeine Energy Gum and Blockhead Vitamin Gum, available in retail stores across the UK. Founder Danny Lowe tells Confectionery News what inspired him to get...
At the ripe age of 21, Tara Bosch wanted to cut her connection with sugary gummy worms. The result: a line of a favorite gummies made with stevia, coconut oil, tapioca and chicory root fiber, now available – in bright, bold packaging – online and in thousands...
Philipp Kauffmann is founder/chief grower of Original Beans, an award-winning chocolate and conservation company and comes from a family of recognized nature explorers and nature conservationists. In 2008, he gave up his job at the United Nations in New...
StarChefs and the French chocolate maker – a chef favorite – challenged pastry professionals to create a plated dessert and petits fours recipe using its 46% milk chocolate from the Dominican Republic.
Stand-up packaging, consumer-driven innovation and loyalty data are upending the candy aisle and checkout area. We talked with two Hershey execs at the National Association of Convenience Stores (NACS) show to understand how one of the world’s most beloved...
The Los Angeles chocolatier – in business since 1950 – celebrated National Chocolate Day on October 28 by expanding its capacity by 10 times that of its previous space in Brentwood.
Nestlé, Mars, Hershey and Lindt earned C-level ratings in the organization’s chocolate scorecard, while Mondelēz and Godiva fared worse. Smaller players including Alter Eco, Endangered Species, Theo and Tony’s Chocolonely again received top marks in the...
For the first time in nearly a decade, New York City will host the part-art museum, part-chocolate school extravaganza on November 15-17, 2019 at the Javits Center in Hudson Yards, Manhattan. We got the scoop from event director Chyai Mulberg on what...
The gifting retailer benefited from targeting younger consumers and everyday occasions, with its food and basket sector gaining 18% ($10.7m) in the first quarter of fiscal 2020.
The chocolate company described the global advertising push as ‘a vital extension’ of its goal to expand fivefold by 2025, extending into adjacent categories and opening experiential cafés.
Halloween is candy’s biggest holiday, and candy corn is at the center of it. ConfectioneryNews caught up with Peter Goldman, head of seasonal and Brach’s at Ferrara, to talk strategy, trends and good ol’ candy history.
Leading up to October 31, Hershey joined Rubie’s Costumes and The Addams Family movie to create a digital one-stop-shop called Halloween Headquarters. We got the scoop from Brad Santanna, the candy maker’s digital commerce lead.
Led by strong growth in emerging markets and ‘local jewels’, as the company refers to its regional brands, net revenue gained 1% in the third quarter, while cash flow surpassed $1bn.
The eco-conscious chocolate company has hired a Blue Bottle Coffee and Primal Kitchen vet, and promoted current marketing director Antoine Ambert to lead innovation and sustainability.
The confectioner (and now snacking player) upped its full-year outlook by a half percent, with gains from ONE Brands’ bars and a strong start to seasonal sales in the third quarter.
The US International Trade Court sided with CSC Sugar, a refiner, in a case regarding a 2017 amendment to the purity of sugar traded between the US and Mexico.
The confectioner anchored its showcase at the National Association of Confectioners (NACS) show with Trolli Crunchy Crawlers, complemented by innovations for SweeTarts, Laffy Taffy, Now and Later, and Fun Dip.
The bite-sized chocolate pieces – organic and vegan like all of Plamil’s products – will be sold in reuseable, resealable glass jars for optimal recyclability.
The National Confectioners Association launched Halloween Central, an online hub packed with candy stats and resources to help parents navigate healthy choices with their children.
The tennis star Maria Sharapova teased the lip-shaped gummies at Sweets and Snacks in May, but they officially hit shelves this autumn in stand-up pouches of tangy and sour flavors.
Hosted by the Fine Cacao and Chocolate Institute (FCCI), the two-week event will welcome an estimated 3,000 attendees to taste, learn and experience chocolate alongside industry experts.
Funds from FMO Bank will support the addition of new lines for instant cocoa powder, ready-to-drink chocolate and chocolate-based spreads from the Ghanaian-owned chocolate producer.
The two-day event will coalesce producers from 26 countries together in Seattle, November 9-10, to hear from experts in farming and sustainability, while inviting the public to peek behind the scenes.
The educational chocolate brand for kids regularly supports the environmental group, but the recent wave of deforestation prompted Yowie to offer more.
The 105-year-old confectioner revamped its image earlier this year to capitalize on key natural trends, transitioning to recyclable plastic for its iconic licorice jar and joining two sustainability initiatives.
The six-year-old company had landed $35m in funding as recently as 2017, but it said a challenging retail environment led to this financial pitfall. Six of its more than two dozen stores will close immediately.
We spoke with the Chicago-based ingredient company at IBIE 2019 about how its non-digestible, essentially calorie-free ‘rare sugar’ can change the better-for-you and functional side of chocolate and candy.
The eco-conscious chocolate brand gathered likeminded companies to form the Amazon Alliance, which strives to protect 4.5m trees – one for each product sold in September.
PLAYin Choc’s educational, ethical chocolate – packed in a recyclable toy box – has entered more than 1,000 stores, garnered £250k ($309k) in funding, and now has two industry pros on its side.
The October meeting in Berlin, Germany, will feature conversations focused on the importance of key partnerships, strong policy initiatives and joint investment in the future.
The new premium line features Ghanaian chocolate in semisweet and ‘extra dark’ morsels. Plus, Nestlé boards the unicorn train with pink and blue-swirled chips.
The all-in-one tabletop machine completes each step of the chocolate making process – from nib to conching to cooling – yielding a final product of real chocolate in about two hours, with the help of a digital recipe and guidance app.
