Swiss chocolatier and confectionery company Lindt & Sprüngli has announced that the Board of Directors has appointed Dr Jennifer Picenoni to join its Group Management as of January 2020, where her main roles will be group general counsel and corporate...
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
From launching a niche start-up to purchasing a cocoa plantation in Saint Lucia, CEO Angus Thirlwell takes us through the ‘perpetual growing ambitions’ of Hotel Chocolat.
A timely new online survey, carried out by Ipsos MORI on behalf of Nestlé, has revealed that one fifth (20%) of UK adults (aged 16-75) typically start eating chocolate before or at breakfast time on Christmas Day – with almost half (48%) tucking in by...
Mondelēz International worked with YouGov to ask Brits to pick their favourite from a box of Cadbury Heroes and Cadbury Roses, with the results sure to spark a debate.
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.
DIT supports James Chocolates as it strikes Christmas deal for chocolate brussels sprouts with Irish retailer and secures more lucrative deals in Australia, the United States and Europe.
Mondelēz International has launched its Cadbury Energy bar in new packaging made from 100% recyclable sustainably sourced paper that will be trialled and tested exclusively in New Zealand.
Snacking in the States is pulling in the big bucks, with the average American spending over $30K on snacks during their lifetime, creating a world of opportunities for product developers.
Forget British politics and talk of Brexit, Celebrations, Quality Street, Roses or Heroes? The result of the biggest public debate of the year is finally decided.
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.
