Hershey Netherlands B.V. has signed an agreement to acquire an 80% stake in Chinese confectionery and snack firm Shanghai Golden Monkey Food Company (SGM) - and the remaining 20% in 2015.
Mars UK says it has exhausted reformulation options for Mars and Snickers bars and has been left with no choice but to cut portion sizes to meet calorie reduction pledges.
Barry Callebaut and Petra Foods have called on arbitrators to resolve a dispute over payment terms from the sale of Petra’s cocoa ingredients business to Barry Callebaut.
Hershey has committed to purchasing 100% traceable and sustainably-sourced palm oil by the end of 2014. Greenpeace has welcomed the move, but has reservations about timelines and terminology.
Lindt, Ferrero and artisanal chocolatiers could be set to profit from thriving demand for premium chocolate in Australia, market analysts Leatherhead Food Research say.
A cocoa butter replacer derived from mango seed fat and palm stearin could help chocolate withstand high temperatures and may benefit manufacturers in tropical countries, according to a study.
US Halloween confectionery sales outshone expectations in 2013 driven by strong promotions from retailers and a noteworthy boost in the final week, according to the National Confectioners Association (NCA).
Fats and oils supplier EFKO has noted a recovery in the Russian confectionery market as demand for its functional cocoa butter substitutes soared in its 9-month results.
The global cocoa deficit for the 2012/13 crop year was worse than previously expected, according to revised figures from the International Cocoa Organization (ICCO), which has tripled its estimate.
Food manufacturers have urged the FDA to give them more time to consider its proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the American diet.
US consumers have voted for their favorite confectionery brands in five categories: chocolate, premium chocolate, gum, candy and cookies. Find out the results here.
Simply paying African cocoa growers more will not incentivize them to move away from the encroaching, more lucrative industries of palm and rubber, says Barry Callebaut.
AarhusKarlshamn (AAK) claims its filling fat Chocofill NH 110 is lower in saturated fats than lauric fats and can save confectioners money by eliminating the tempering stage compared to polymorphic fats.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
Fruit may have its own stand alone functionality but Taura Natural Ingredients says fortification with milk and pea proteins, green coffee and grains will bring the ingredient into new areas.
Fats and oils supplier IOI Loders Croklaan claims that its crystallization starter CristalGreen gives specific chocolate confectionery applications a clean label and longer shelf-life.
This year’s almond crop has produced the smallest almonds in 40 years, meaning potential problems for food manufacturers that rely on a particular size of whole or sliced almond, according to Blue Diamond Growers.
Barry Callebaut has expanded its E-number free printable colorant range to include red, a move the company hopes will help tap into seasonal opportunities as well as the clean label trend.
The industry needs to think how farmers can be incentivized to grow organic cocoa because premiums do not currently compensate the productivity shortfalls from not using pesticides and fertilizer, according to Tradin Organic’s cocoa director.
Bean-to-bar chocolate maker Theo Chocolates has taken its first steps outside of the US by entering retail stores in Canada as demand for ethical products rises in North America.
Sustainable supple chain adviser Solidaridad demonstrates the impact unsustainable cocoa has on farmers' lives in a new multimedia art exhibition in the Netherlands.
Stationery made from the pruned bark of cocoa trees contributes to a sustainable cocoa bean supply and allows confectioners to deliver a marketing story, according to supplier Cocoa Paper.
Superheated steam roasting retains more phenols and flavonoids during cocoa processing than the conventional roasting method, according to research by Universiti Sains in Malaysia.
Natra is developing a range of Spanish olive oil, cheese and wine filled chocolates; the company hopes that the integration of these Mediterranean ingredients will put Spain on the map for chocolate.
An analyst has called Milka’s recent selective marketing a “masterclass” in how to implement cost-efficient, brand equity building strategies against a backdrop of an industry in “turmoil”.
Waste shells from cocoa processing are rich in fibre and antioxidants and carry great potential as food ingredients, according to Australian plantation-to-bar manufacturer Daintree Estates.
