Built like a handbook, The Ruby Encyclopedia from Barry Callebaut is a multi-asset tool to help US and Canada chefs explore and dive deeper into the possibilities of the latest innovation in chocolate creation.
Germany’s confectionery industry has more than 100 apprenticeship places available to young recruits looking for a skilled job in chocolate production.
Cadbury has joined up with Age UK, and will be removing the branding on 10 million of its iconic Cadbury Dairy Milk bars and replacing it with quotes of unexpected stories from older people about the lives they’ve led.
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...
eggslut is partnering with Tony’s Chocolonely to create a limited-edition chocolate fried egg to order on Deliveroo or via contactless collection at eggslut’s restaurants from 30 March.
Ferrero has unveiled limited-edition Easter products from its classic portfolio along with a Kinder Kalendar, as an online destination featuring daily activities to help families countdown to spring and Easter.
New platform will mobilise customers and experts to provide knowledge and insights to elicit positive change in the confectionery world for future generations.
The German confectionery industry has estimated it will make more than 214 million chocolate bunnies this Easter, with over 70% from sustainable cocoa.
Nestlé has claimed it has completed the majority of its public commitments with the release of its 2020 Creating Shared Value (CSV) and Sustainability Report.
UK chocolatier, Hames Chocolates, has announced it is launching a new range of flavoured hot chocolate ‘bombes’ that tap into the increasing popularity of hot chocolate.
