Biscuits

The ‘Choccie Dodger’ features chocolate cream in the middle

Burton's invests in 'Choccie Dodger'

By Rick Pendrous

Biscuit and snack producer Burton’s Biscuit Company has installed equipment at its Llantarnam factory in Wales to make the chocolate cream for a ‘Choccie Dodger’ version of its iconic ‘Jammie Dodger’.

Lotte has forecast rapid sales growth in China over the next five years

Lotte eyes ambitious overseas growth driven by China

By Oliver Nieburg

Korean confectioner Lotte is aiming to increase its overseas sales six fold in the next five years led by growth in China, India and Russia, the firm said in its first half (H1) results.

Energy Catalyst identified wide-ranging improvements at Tollcross

McVitie’s looks to cut cost of one site’s energy use by 41%

By Rick Pendrous

United Biscuits’ McVitie’s factory in Glasgow has achieved significant energy reductions and cost savings with the assistance of JRP Solutions, a UK-based energy and facilities specialist, which worked in close collaboration with the Carbon Trust Scotland...

CAOBISCO talks dairy shortages after this week's European Commission conference

CAOBISCO concerned over dairy shortages

By Annie-Rose Harrison-Dunn

Forecast butter and milk powder shortages could limit the EU’s ability to keep up with domestic and global demand, according to chocolate and confectionery trade group CAOBISCO.

Burton’s Biscuits on sale for $543m

Burton’s Biscuits on sale for $543m

The UK second largest biscuit company Burton’s Biscuits has been put up for sale by its private equity owners and could command a £350m ($543m) price tag.

Confectionery production moves to Asia Pacific and Latin America between 2009-13

Editor's Blog

Analysis: Where is confectionery production moving?

By Oliver Nieburg

We’ve delved into the ConfectioneryNews archives to chart newly built factories and major investments on existing plants by the industry’s major players over the past five years to discover where capacity is moving.

Sports drinks waste shows bar and biscuit potential: Study

Sports drinks waste shows bar and biscuit potential: Study

By Shane Starling

Fruit and vegetable residues typically discarded in the manufacture of isotonic sports drinks could be a rich nutrient source for other foodstuffs like bars and biscuits, Brazilian researchers have found.

Consumers want more than just a plain coated chocolate...

SPECIAL EDITION - FLEXIBLE AND HIGH-SPEED CANDY MAKING

Enrobing for variety: The fast and the decorative

By Kacey Culliney

Enrobing is fast and arms manufacturers with the ability to create varied, decorative confections that appeal to the ever-demanding consumer, a leading industry consultant says.

Cream fillings with palm oil need lower cooling temperatures, says SPX

Rethinking sandwich cream processing after trans fat removal

By Oliver Nieburg

Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.

Mondelez GCC sales director John Stephenson (centre) meets JV partners Khaled S. Olayan (left) and Salah Algosaibi (right)

Mondelez eyes Saudi expansion with new JV

By Oliver Nieburg

Cadbury owner Mondelez International has entered a joint venture to expand distribution in Saudi Arabia, which it calls an “important and strategic market” in the region.

The Sheffield factory employs 550 staff on brands such as Trebor Mints

Mondelēz International ready for biscuit boom

By Gary Scattergood

Mondelēz International - the new name for the snacking arm of Kraft Foods - is preparing to start biscuit production for the first time at its site in Sheffield.

Chocolate fat bloom creates an unappealing white film on the surface of chocolate. Photo credit: ESRF

Confectioners ask why chocolate chip cookies avoid fat bloom

By Oliver Nieburg

Chocolate chips in cookies are not blighted by the unappealing fat bloom experienced in conventional chocolate, but the industry is still at odds as to why after a study funded by the International Organization of Confectioners (PMCA) proved inconclusive.

Putting on the ritz: Biscuit buyers are looking for 'everyday indulgence.'

In the biscuit world, full fat is now king

By Freddie Dawson

Manufacturers are no longer looking to make healthier cookies and biscuits, preferring instead to focus product development on indulgence and portion control, according to a market expert.