CREATIVE CONVERSATIONS is a regular Confectionery News podcast and online feature profiling influential people working in the confectionery industry. Our first podcast guest is James Cadbury, founder of ethical chocolate company Love Cocoa, and yes, a...
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.
As snacking occasions abound, the Almond Board of California (ABC) has committed to promoting the sustainability and usefulness of the world’s favorite nut.
The cocoa and spice supplier unveiled sustainability goals in 2017 with a 2020 goal of nurturing a ‘fully traceable’ cocoa supply chain. We discussed progress with Olam's North American innovation lead, when we caught up with him at IFT.
The World Cocoa Farmers Organization (WCFO) is asking Ghana and Côte d’Ivoire to reconsider setting a minimum cocoa price, while the International Cocoa Organization (ICCO) is suprised the price was not higher.
Protein-added treats are muscling into the confectionery category, but are these alternatives to traditional ice creams and chocolate bars ‘healthy’? FoodNavigator speaks with Mars Wrigley, Jim Buddy’s, and the British Nutrition Foundation.
Everyday indulgence has ended, as impulse purchases slow, social media takes over and regulations intensify, according to Euromonitor analyst Michael Schaefer.
The snacking and confection giant has unveiled a secondary version of its popular milk bar in India that will contain 30% less sugar than the original and no added artificial sweeteners.
We sat down with the Solvay team at the recent International Food Technologists’ annual expo in New Orleans, Louisiana, to discuss its expanded line of natural vanillin and why it matters as vanilla bean prices soar.
The trade group focused on the craft chocolate industry will honor four individuals and one family on June 22 at its Elevate Chocolate event in New York City.
