Mondelēz SnackFutures – the company's innovation and venture hub – has launched CoLab, a "startup engagement" program, targeting snack brands in the wellness space as the global snacking giant digs deeper into the startup community.
Hershey-owned Whatchamacallit brand's first new chocolate offering in a decade has been named the Whozeewhatzit after a competition called on fans to submit their most creative naming ideas for the new bar.
Olam International Limited, one of the world’s leading food, cocoa and agri-businesses, has extended the application deadline for its bi-annual innovation prize to March 15, 2021, citing the challenges of COVID-19.
pladis, owner of McVitie's, the UK’s largest biscuit brand, has announced a new limited-edition range, McVitie’s British Icons, which features four on-trend flavours as part of its Milk Chocolate Digestives and Milk Chocolate Hobnobs brands.
Flavorchem, one of the leading manufactures of flavour, ingredient, and colour solutions, has announced it has opened a new centre for Taste Innovation at its Downers Grove campus in Illinois, North America, and outlined key trends to look out for in...
New study, published in Scientific Reports, is the first to recognize the cognitive effects of flavanols in young, healthy participants and the link with brain activity.
Interview with Satelligence founder and CEO, Niels Wielaard
Satelligence is a new company that specializes in assessing patterns and trends in forests, agriculture and water, providing highly detailed satellite images for mapping purposes to help combat deforestation.
Mars Inc. has hired Dr. Maria Velissariou as its new vice president of global corporate research & development and chief science officer to lead the company's quality and food safety, scientific & regulatory affairs and R&D strategy.
Mars, Inc. has developed a packaged heat-resistant chocolate it says maintains taste, mouthfeel, and shape during transportation and handling in hot climates.
Company collaborated with confectioners to create the world’s first ever mint to actively reverse the process of tooth decay and erosion, and will now see its products in US dental surgeries and other outlets.
Innovation-driven sustainability took up the main chunk of the first morning at the Chocoa 2020 conference in Amsterdam and addressed new techniques in improving the cocoa supply chain, new products, digitalisation, traceability and transparency.
The Belgian chocolate supplier, known for its innovations, is now offering the world’s first personalized 3D printed chocolate at scale through its global decoration brand Mona Lisa.
Confectionery expert Andy Baxendale, known as The Sweet Consultant, has been recruited by a US firm to develop a range of cannabis chewing gum, in response to demand for CBD products.
Mars Wrigley UK has partnered with Snapchat to create the platform’s first-ever AR (Augmented Reality) scavenger hunt to virtually catch a Maltesers Bunny to win a £5,000 cash prize.
Group launches 'M_lk Chocolate' at ISM2020 in Cologne, as part of a new 'Plant Craft' range that spans chocolate, cocoa, nut products, fillings and decorations. Chief innovation officer Pablo Perversi and marketing VP Bas Smit talk...
Swiss group revamps its Chocolate Academy in Banbury, with plans for continuous expansion and an ambitious growth strategy at its three sites in one of Europe’s biggest chocolate confectionery markets.
From 100% recyclable packaging by Nestlé to a personal account of the life of a cocoa farmer in Ghana, and let's not forget NCA boss John Downs rocking Boca! Here is our rundown of some of our best read stories of 2019.
Steve Osborne, a partner at brand and packaging design consultancy Osborne Pike, explains the ideas that brought Nestlé’s Smarties to life and how confectionery companies can capitalize on seasonal offerings with a fresh, new look.
The S’more, a century-old American tradition and popular campfire treat, has been reborn, thanks to an innovative and proprietary manufacturing process that makes them easier to cook – and eat.
The Symrise project named ‘Milk Chocolate Mania’ combines professional sensory and consumer research. The goal is to support producers of milk chocolate in creating the beloved chocolate taste.
Standard Cognition and Mars Wrigley, the world’s leading manufacturer of chocolate, chewing gum, mints and fruity confections, has announced a partnership to help retailers reimagine impulse sales in stores with no checkout lines.
SinnoVita uses microwave-assisted technology to extract protein-packed polyphenols from otherwise unwanted fruits and vegetables. They are sold under the Ripe Revival brand, which US grocery chain Kroger named a winner in its anti-hunger campaign.
Three New York City entrepreneurs have developed gluten-free gummies infused with premium grade matcha that walk the line between functional and fun, reaching those who drink tea and those who just want a boost of energy at any time of day.
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...
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.
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 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.
Tetra Pak has joined the European Commission Graphene Flagship project to explore future applications of graphene in food and beverage (F&B) manufacturing.
The Swiss chocolate maker is banking on consumer interest in the health benefits of dark chocolate with the taste of creamy milk bars in three varieties, now available in the UK.
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 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.
New 'Natural Dark' cocoa powder set to create a new standard ‘for years to come', after breakthrough at Barry Callebaut’s Research & Development Center.
The 48-year-old Spanish confectioner, known for its flavorful gummy candies, doubles down on the American market with new products created alongside the key teen demographic.
With 90% of the confectionery buying market and 75% of the snack market attending, the annual expo presents a valuable chance to share insights and ideas, according to the trade association.
The sustainable chocolate maker spent three years developing a solution for its truffles, as part of its commitment to packaging its full portfolio in recyclable or compostable material by 2020.
Expected to open in mid-2020, the supplier broke ground this week on the Baramati facility, which will produce 30k tons of chocolate and compound annually.
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
The CPG giant is bringing two upcycled concepts to market through its SnackFutures hub, including jerky made from cacao fruit and chips made from vegetable scraps.
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.
Focusing on the food and hospitality industry, Print2Taste wants pastry enthusiasts to use the printer, known as mycusini, to create decorative chocolate pieces at home.
