Strategy and consulting firm Accenture is working with confectionery giant Mars to transform and modernise its global manufacturing operations with artificial intelligence (AI), cloud, edge technology and digital twins.
Belgian chocolate brand Belcolade has launched a pioneering new chocolate So'Choc Cacao-Trace, that it says ‘writes a whole new chapter in the world of chocolate’.
Independent UK chocolatiers Cocoa Canopy is upping the drinking chocolate category with a new range that crafts unique fine chocolate beads, for a superior, more intense drink.
With the introduction in Australia of a new character and spokescandy, known as ‘Purple’, the M&M’S characters are receiving a brand new member of the crew.
SnackFutures – the innovation and venture hub of the Oreo maker – has opened applications for CoLab 2023, a start-up engagement programme created to unearth trailblazers that are ‘pushing the boundaries of what’s possible in making a snack delicious’.
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
Fazer Confectionery is researching the potential of growing cocoa by adopting cellular agriculture to maintain its core commitment to sourcing raw materials sustainably.
Gatsby Chocolate claims to have taken peanut butter to the next level with this first-of-its-kind innovation that includes a bar inside the butter cup.
After a successful launch in the UK, Nestlé's has confirmed that KitKat V, the vegan version of the iconic wafer snack, will soon roll out in 15 European countries.
The Swiss multi-national has announced details of a new Youth Entrepreneurship Platform (YEP) for young innovators and entrepreneurs in the food industry.
Moringa pioneer Kuli Kuli is shifting its dietary supplement strategy from shots to gummies to appeal to a broader set of consumers who the company founder says embraced food as medicine during the pandemic but who may be turned off by strong, medicinal...
Mondelēz International has launched eight non-HFSS (high in fat, salt or sugar) products across its biscuits, confectionery, and drinking chocolate lines in the UK.
New confectionery and sweet packaged foods products will be developed in the new 45,000 square foot Innovation Center in Chicago's Marshall Field and Company Building, which will also bring together Ferrero teams from across the US.
Chicago is set to become Mars Wrigley’s largest research and development facility in the world after the snacks and treats maker announced it has broken ground on the site.
Cargill has unveiled its new 6,200-square-metre House of Chocolate at its Mouscron site in Belgium, which will include a state-of-the-art chocolate experience centre, a unique pilot plant with sensory expertise, and creative workspace for the company’s...
The Fresh Factory has launched Fresh Start, an accelerator programme designed to pioneer the next gen of disruptors creating better-for-you products made with recognisable ingredients.
America’s largest cocoa processor and ingredient chocolate supplier is moving into a new R&D Applications Lab, located in The Merchandise Mart, downtown Chicago.
Confectionery sugar reduction specialists DouxMatok and Blommer Chocolate Company have announced a strategic commercial partnership to produce and sell a ‘game-changing’ portfolio of chocolate products with significantly less sugar.
Tel Aviv-based B.T. Sweet, Ltd. has developed a game-changing plant-based sweetening platform, which enables producers to slash the sugar content from breakfast cereals, confectionery and treats like hazelnut and chocolate spread.
PepsiCo has expanded its green tech accelerator programme in partnership with the UAE Ministry of Climate Change and Environment (MOCCAE) to reach sustainable design innovators across the Middle East and North Africa (MENA) region.
Scientists at Puratos claim to have made a breakthrough with a patent-pending ‘milk-alike plant-based chocolate,’ which has received praise from industry experts and consumers.
New research, conducted on behalf of BENEO, reveals consumers are now even more focused on ‘positive’ ageing. The research, carried out by HealthFocus International, includes an exclusive analysis of the health-conscious 50+ age range.
The chocolate is available as solid or liquid chocolate, as well as in easy-melt formulations, and all ingredients are sustainably sourced, the company said.
Barry Callebaut’s latest innovation, ‘Elix’, is made from 100% pure cacaofruit and is described by the Group as the ‘first nutraceutical fruit drink’ with proven health benefits.
In a major product development, Mondelēz International, owners of Cadbury Dairy Milk, has announced a plant-based version of its classic bar as part of the drive by main chocolate manufactures to expand their vegan ranges.
French premium chocolate manufacturer Valrhona has joined forces with the Swiss-Ghanaian start-up Koa to create Oabika, a new cocoa fruit juice concentrate for chefs and other gastronomy professionals.
Lily’s Sweets has announced a new partnership with fashion influencer and tastemaker Color Me Courtney (CMC) to design limited edition lunchboxes for its new range of BFY (better-for-you) Candy.
A successful serial entrepreneur who runs a 3D-printed personalised supplements firm will join NutraIngredients' Sports and Active Nutrition Summit in October to discuss the huge opportunity that this new tech brings to the health and nutrition industry.
The Mars Advanced Research Institute (MARI) is a division of Mars examining how developments in science and technology are going to shape the future food system. Dr Abi Stevenson, Mars VP of MARI, told us her unit is ‘looking at those truly next generation...
The Barry Callebaut Brand has also launched a special ‘Indulgence Playbook’ for North American food manufacturers, as a guide on the growth premium category.
Cargill has announced a new multi-year research agreement with AeroFarms, a pioneer and leader in vertical farming, to improve yields of its cocoa beans and to develop cultivation methods that are more climate-resistant.
Pacha de Cacao is a 100% natural and nutritious cacao juice made from the fresh pulp of the cacao fruit. Marika van Santvoort founded the company in 2020 and she explains how she was introduced to this most nutritious by-product - and how, as an entrepreneur,...
Chocolate maker ChocXO has scaled up production by adding a new chocolate moulding line at its plant in Irvine, California, before the launch in Indianapolis of two new chocolate cup products: Coconut Almond Butter Cups and Dark Chocolate Peanut Butter...
In our latest podcast interview, we talked to Freek van der Knaap, Van Houten’s Vice-President Vending & Beverages EMEA, about the launch of ruby as a chocolate drink powder, which is aimed at professionals working in the catering and confectionery...
Nate Saal is founder of CocoTerra, an all-in-one tabletop chocolate making machine that can produce real chocolate in the home, from conching to cooling in two hours, with the help of digital recipes and a guidance app. With the company now taking pre-orders,...
Tony’s Chocolonely has announced a new collaboration beer with BrewDog, the world’s first carbon negative brewer, as it continues to disrupt the chocolate industry and ‘make the world a better place, one beer and one bar at a time’.
