The Archer Daniels Midland Company is in discussions to sell its cocoa processing operations. We find out how potential industry consolidation could affect the cocoa supply.
The global reduced fat chocolate category is set for 13.4% sales growth this year. We ask how chocolate makers can formulate to get a piece of the action.
French chocolatier Jacquot has installed two new CJ400 printers from Linx Printing Technologies as it replaces printers across its factory in Troyes, France.
The pleasure derived from eating certain foods may be seen in the eyes – a finding that could help food scientists develop tasty foods that without the ‘side effect’ of excessive calories, according to a small study published in the journal Obesity.
SPECIAL EDITION: HEALTHY AND FUNCTIONAL CONFECTIONERY
The meteoric emergence of cocoa flavanols as the new 'super ingredient' continues, with many new scientific publications focused on the potential health effects of these special compounds. As part of this special edition, we take a look at some...
SPECIAL EDITION: HEALTHY AND FUNCTIONAL CONFECTIONERY
The possibilities for functional chocolate are wide-ranging. In this special edition, ConfectioneryNews scopes out the in-demand active ingredients for chocolate products, from probiotics to phytosterols and energy ingredients.
The Archer Daniels Midland Company is holding discussions to sell its cocoa ingredients business - a business unit that saw profits plunge 24% last year.
Kinnerton Confectionery has become the first to use High Resolution Gravure printing in the industry for its freshly launched Magnum, Cornetto and Mini Milk chocolates.
Bitesize confectionery has seen 40% growth over the last four years in the UK and is now worth £550m ($859m), according to Mars which has launched its first share bag versions for its Twix and Mars brands.
The UK's largest confectionery company, Mondelez International-owned Cadbury, has decided against signing up to the UK’s hybrid front of pack nutritional label as competitors Mars and Nestlé adopt the tags.
Nestlé has followed in the footsteps of Mondelez by coming up with its own non-melting chocolate, which could prove a game changer in emerging markets with hot climates.
Russian fats and oils supplier EFKO Group has reported rapid sales growth in cocoa butter substitutes in its first quarter (Q1) results as the domestic confectionery market picks up.
The Australian confectionery industry has broadly welcomed a 'star based' voluntary front-of-pack labeling system but is concerned about time frames to introduce the measures.
Corporate sustainability programs do not go far enough to stamp out child labor on cocoa farms - only third party certification will do, says a new campaign.
The European Commission has said there is enough competition from ADM and Cargill to make Barry Callebaut’s $950m acquisition of Petra Foods’ Ingredients division free from competition concerns.
The chocolate and cocoa industry has pledged $3m in new funds to global cocoa sustainability as major firms including Mondelez, Hershey and Cargill talk about their new initiatives.
Researchers have determined the average size of confectionery and chocolate aisles in supermarkets across eight developed countries with the UK devoting more aisle space for them than other nation.
South Korea has one of the lowest birth rates in the world and confectioners must think about how they can cater to an increasingly aging population, according to Leatherhead Food Research.
More people in the US favored dark chocolate in 2012 than they did the prior year due to its potential health benefits, according to market analysts Mintel.
When stevia sealed EU novel foods approval in December 2011 it was heralded as the holy grail of sweeteners, but has it lived up to all the hype for chocolate?
Ferrero is considering building its second factory in Cameroon after a company delegation held talks with the Cameroonian government, according to press reports.
Fair Trade USA is considering much maligned changes to its labeling policy that would no longer require brands to source ingredients from a Fair Trade source even when one is available – is its draft policy fair or misleading?
Cocoa butter is estimated to be the fat source for around 40% of chocolate bars compared to 5% for cocoa butter equivalents (CBE) – but the balance could be shifting.
Nestlé USA announced at the National Confectioners Association (NCA) show that the company is expanding its Nestlé Cocoa Plan responsible sourcing program to its American product offerings.
At the Sweets and Snacks Expo in Chicago, new confection and snack products on display reflect what flavors, ingredients and categories candy consumers are hungering for.
The potential of cocoa to beneficially impact ‘good’ cholesterol levels may be linked to the theobromine content and not the flavonoids, says a new study from Unilever Research & Development Vlaardingen.
Spanish-based firm Natra claims sales for its private label division in North America will double within three years after it agreed a deal to rent a production facility in Canada to spearhead growth.
Confectionery is a novel way to control your weight, according to private label firm Carmit Candy which has just launched a weight management chocolate wafer bar.
Singapore-based Petra Foods has reported first quarter profit gains in its branded consumer division driven by rising chocolate consumption in markets such as Indonesia and the Philippines and improved margins by introducing more premium products.
Chocolate is a strong carrier for probiotics and could present an opportunity for brand manufacturers to introduce products to improve gut health, according to supplier DuPont.
