Halloween is one of the top holiday in terms of volume
sales for confectioners, as consumers will spend more than $2.1bn
(€1.5bn) on chocolate and sweets later this month in the US alone,
states a new report.
Spanish cocoa company Natra announced yesterday the
acquisition of Belgium-based All Crump, as part of the company's
plans to enter the chocolate spread market.
A chocolate emulsifier ingredient from Palsgaard can now be used by
US manufacturers to replace the commonly-used soy lecithin,
following its recent approval by the nation's regulator.
Barry Callebaut has sold its Brach's confectionery business to
Farley's & Sathers following the slow growth of the US private
label market, the company announced yesterday.
Scientists from the University of Oxford claim they have found
similarities in brain activity between those addicted to drugs and
those addicted to chocolate.
Campbell Soup is considering selling its Godiva Chocolate business
in order to focus upon its simple meals and healthier options, the
company said yesterday.
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
A new multi-mineral ingredient can improve fat bloom resistance in
chocolate, while boosting the mineral content of the products,
according to the manufacturer.
US-based Rocky Mountain Chocolate Factory this week reported an
eight per cent revenue increase for the three months to 31 May,
compared to the same period last year.
A UK-based pressure group campaign against companies
that buy cocoa from the Ivory Coast has accused
the industry of funding conflict and civil unrest.
Eastern European confectionery company Roshen has produced more
than 80,000 tonnes of confectionery in the year's first quarter,
taking $140 million (€104m) in sales and confirming its position as
a market leader in Ukraine's...
News that Cadbury may be on the verge of selling off its beverages
arm has prompted rumours of multiple acquisitions for its chocolate
half - in what would be a huge shake-up of the global confectionery
landscape.
Switzerland-based machinery manufacturer Buhler has developed a new
cold stamping process to help chocolatiers increase production
times, efficiency and flexibility without compromising on chocolate
shell quality.
Swiss chocolatier Lindt & Sprungli is continuing its innovation
in premium, dark chocolate with a new range boasting 70 per cent
cacao content and a unique mousse-filled centre.
Switzerland-based pharmaceutical company Metrohm has developed a
test to determine the exact sugar content of chocolate - helping
manufacturers ensure consistency on the production line.
Italian confectionery supplier OPM Chocolate has developed a new
chocolate depositor which claims to boost efficiency levels on
moulding lines while delivering on accuracy.
Major UK retailer Sainsbury's is diving into the charitable
chocolate market this month with the launch of new Fairtrade
chocolate slabs, Chocpix, in collaboration with the Divine
chocolate company.
The results of a consumer survey on healthy chocolate suggests that
the substance once considered solely as a sweet confectionery item
has made huge strides towards the realm of health foods.
With Easter fast approaching, UK based gift service Gourmet Games
has devised a new way to combine the consumer trend for single
origin, health-boosting chocolate with novelty confectionery for
the holiday season.
UK retailer Waitrose has become the latest store to target the
mounting number of ethically-minded consumers this Christmas with a
new range of Fairtrade chocolates hitting shelves in time for the
festive shopping spree.
Further evidence of the health benefits of chocolate has come to
light in a new study - giving manufacturers yet another route into
the functional food niche.
The US based Chocolate Manufacturers Association (CMA) has released
a guide to cacao content labels in order to demystify confused
chocolate consumers.
As confectionery makers jostle for a share in the increasingly
popular organic market, UK company Venture Foods has launched two
new additions to its niche organic and fairtrade chocolate bars.
A new horizontal wrapper suitable for handling delicate products
such as tray baked goods, biscuits and chocolate confectionery has
been developed by Bosch packaging subisidary, Tevopharm.
Mars' CocoaVia nutritional chocolate bar range has had its healthy
image boosted by a new study indicating that the product actively
reduces cholesterol levels.
Swiss chocolate maker Barry Callebaut is gearing up for the
chocolate market of the future, with the final go-ahead for its
first production plant in China
Singapore-based healthcare company Eu Yan Sang is hoping to make an
impression on the European chocolate market with a range of sweets
containing traditional Chinese herbs.
New chocolate moulding equipment which can be cleaned quickly and
easily has been developed by British firm Spooner Vicars,
targetting manufacturers wary of hygiene considerations.
European ingredients firm Puratos is the latest company to tap into
the trend towards product traceability with a new range of
origin-specific chocolates hailing from prime cocoa growing areas.