A group of small-to-medium-sized enterprises along with multinationals Nestlé and Valor have embarked on a project to improve chocolate tempering using ultrasound.
China will become Hershey’s number two market behind the US in the next five years and will get there through advertising, expanding distribution and new launches, according to the company’s CEO.
ConfectioneryNews.com examines the sustainable cocoa commitments of one of the leading premium chocolate makers, Lindt, after it announced a big charitable investment last week.
Hershey has called attacks on its text messaging tips for farmers program CocoaLink “disingenuous” after a group of NGOs questioned the effectiveness of the project.
Chocolate is the fastest growing UK food export driven by a rise in sales to the Middle East and Africa and factory expansion by Nestlé, according to a report from the Food and Drink Federation (FDF).
New Jersey-based Candy Treasure has overcome a US ban on toy-filled chocolate eggs dating back to 1938 after its Choco Treasure surprise eggs were deemed safe for sale.
The industry has pledged $10m in new funds since 2010 to eliminate the worst forms of child labor, but a newly released report says the job is far from over.
Lindt & Sprüngli’s operating profit rose 10.3% in 2012 and the company has declared itself “partially unaffected” by the continuing economic downturn as consumers still seek quality chocolate in tough times.
Market analysts Frost & Sullivan expects the South African chocolate market to grow 10% per annum in the next five years driven by rising incomes and locally-sourced premium products.
SunOpta plans to increase its cocoa processing capacity with a new facility in Middenmeer, Netherlands as it looks to grow its organic and specialty cocoa business to serve the specialty chocolate industry.
Two major chocolate brands have been launched in block format as Mars Chocolate unveils Maltesers Teasers and Lindt introduces Lindor single serve bars.
Diabetes UK says there are not enough cocoa flavanols in chocolate to benefit diabetics after a study found that a cocoa extract could help people with the condition regulate insulin levels.
Convenience stores and value supermarkets are the fastest growing channels for confectionery in the US as cash strapped consumers down-trade and stores expand, according to the National Confectioners Association (NCA) and market analysts Nielsen.
Barry Callebaut has developed a formula to reduce the bitterness of high cocoa chocolate using green coffee that doesn’t give a coffee taste and ups antioxidant content.
Oxfam has called on the three biggest chocolate manufacturers to conduct independent audits on conditions for women on cocoa farms supplying their factories after finding evidence of unequal pay, discrimination and hunger.
A non-melt edible chocolate toy that can be used like playdough is braced for international markets after a successful spell in toy stores in the UK, according to distributors of the product.
German equipment supplier Rasch says that chocolate makers can keep inclusions such as whole nuts and raisins in the chocolate mix during tempering without having to separate them.
Singapore-based Petra Foods plans to invest in its consumer brands and will target fast-growing South East Asia chocolate markets after selling its ingredients division to Barry Callebaut.
Candy makers must take responsibility to tackle obesity and should act before regulators force their hands, says Mars Chocolate North America's president.
Temperature and its duration have the biggest impact on the browning of cocoa beans during roasting, but air velocity also indirectly influences the process, a study finds.
Private label chocolate is no longer a cheap replica of branded products and regular audits from supermarkets are helping quality grow, according to the CEO of UK private label chocolatier Ashbury Chocolates.
Royal Duyvis Wiener and Lehmann’s new continuous liquid conch saves time, energy and space for chocolate manufacturers, its international sales manager says.
Danish excise duties on confectionery, ice cream and soft drinks have been raised in 2013, making it "very difficult" to be a Danish food and drink company, according to leading domestic confectioner Toms.
Scandinavia’s largest confectioner Cloetta has reported a 20% fall in earnings for 2012 due to a weak Italian market, higher sugar prices and a "sugar tax" in Denmark.
The global market for compound chocolate will grow faster than regular chocolate, according to equipment supplier Bühler which is gearing up to launch a smaller capacity compound chocolate processing machine to capitalize on the area.
Barry Callebaut speaks to ConfectioneryNews.com about a growing trend for customization, rising demand for certified cocoa and its $950m bid to acquire Petra Foods’ cocoa ingredients division.
The Philippines can evolve as a top-quality cocoa source and serve the needs of growing demand for chocolate in Asia, according to a start-up company trading beans in the market.
German equipment supplier Rasch claims that its new wrapping machine for chocolate novelties is capable of rapid changeovers and can accommodate a variety of different shapes.
Working from beans to chocolate or farmer to consumer brings with it a lot of advantages – including strong sector knowledge and the ability to identify and respond to market trends, says Cémoi.
Sweden-based vegetable fats firm Aarhuskarlshamn AB (AAK) has reported increased operating profit for the fourth quarter, although volumes were hit by hurricane Sandy in the fourth quarter.
Processing and packaging supplier Bosch has reported a fall in the number of enquires to make traditional chocolate bars using its equipment as customers opt for healthier options such as grain-based bars and sugar-free chocolate.
Flexibility was the aim behind Carle&Montanari-OPM’s new launches for chocolate preparation and primary packaging that it showcased at ProSweets, its sales and marketing manager said.
Netzsch has claimed that it offers an energy efficient chocolate production process as its grinding and liquid-conching processes run simultaneously in different equipment.
Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.
Confectionery can overcome its unhealthy and industrially-produced image by marketing the authenticity of products and doing more to engage consumers, says the Gottlieb Duttweiler Institute (GDI).
Confectioners must position themselves in the premium or value segment or face sales meltdown as consumers alter spending habits, according to Rabobank.
Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process consuming 50% less energy than conventional tempering.
