News & Analysis on Chocolate, Candy and Cocoa
Confectionary trends: Balancing better-for-you and indulgence
The launch of ChoViva in North America at the Sweets & Snacks Expo last week reflects a growing push to diversify beyond traditional cocoa amid climate and pricing pressures
As cocoa markets spiral through another year of chaos, cocoa-free alternatives are shifting from novelty to necessity
As cocoa markets fluctuate, Hershey’s controversy shows that while alt-chocolate is advancing fast, taste and transparency remain make-or-break for consumers
From activist roots to mainstream success, Tony’s Chocolonely shows how bold flavours, smart collaborations and a clear mission can turn ethical chocolate into a global growth story
When the biggest names in the business get on board, it’s a clear sign the trend has legs
The first-ever milk chocolate bars made with cell-cultivated cocoa butter have been produced
Could cocoa fermentation be doing more than shaping flavour? New research hints at untapped nutritional potential in Amazonian beans
Barry Callebaut’s size has long been its strength. But with volumes down and shares under pressure, cracks are starting to show
Mars invests in regenerative farming as it ramps up efforts to hit net zero by 2050
Strong cash flow and rising profits mask ongoing operational pressures in Barry Callebaut’s latest results, raising questions about what recovery will really look like for the chocolate industry
Up the food chain
Scaling biotech ingredients for a sector under strain is a hard. Doing it while conflict closes in is even harder
Cocoa innovation opens up new possibilities for manufacturers
Opinion
This is no ordinary product launch. The stakes are high for cocoa-free chocolate
Hershey says it’s bringing real chocolate back to parts of its portfolio – could this small switch signal something much bigger for the confectionery industry?
Global confectionery giants join NGOs and major retailers to create UK Cocoa Coalition
Cocoa prices climb as supply expectations shift and demand struggles to recover
Ferrero scraps traditional CEO role amid sweeping food and beverage leadership shake-ups
The final confectionery giant to invest in alternative cocoa is now the first to launch a permanent product
From cacao cells grown in bioreactors to fermentation-built chocolate flavours, scientists and startups are experimenting with ways to produce cocoa ingredients without growing cacao trees
As conflict disrupts key trade routes and energy supplies, the confectionery sector is among the first to feel the strain. How vulnerable are manufacturers, and what can be done to protect the industry?
From rising innovation to shifting consumer demands, chocolate is entering a new era
The market has swung from historic shortage to surplus projections for 2025/26 in under two years
The ongoing tensions in Iran could disrupt supply routes and drive volatility across key food commodities such as rice and meat
Reformulation may steady margins, but unless manufacturers tackle cocoa’s income gap at source, volatility will keep coming back
The world’s biggest chocolate makers are working together to futureproof cocoa and support growers
The decision is likely to spark a wave of lawsuits from businesses across the food and beverage industry and beyond
Trends shaping the future of chocolate and the opportunities they create for the confectionery industry
Functional chocolate is stepping into the spotlight. Discover the ingredients, trends and early innovators reshaping the future of indulgence
Cocoa prices plunge to two‑year low as surpluses reshape the market
The cocoa crisis is winding down, but the biggest producers of chocolate still want to protect themselves in a volatile sector
Key players in chocolate already have the year’s cocoa supply locked in. But smaller players may not
Barry Callebaut has unveiled a new AI‑powered innovation hub, promising faster flavour creation and personalised chocolate experiences
Soaring cocoa prices are quietly reshaping how chocolate is formulated, where it’s used and how far the industry can stretch expectations without losing trust
From faster R&D to predictive product design, AI is transforming the future of sweets
New CEO Hein Schumacher enters a company in decline. Here are the five decisive moves that could put the world’s biggest chocolate maker back on track
Leadership shake‑up at Barry Callebaut reveals deeper strategic tensions at the world’s biggest chocolate maker
As the company reopens applications for its R&D-led accelerator, the focus areas highlight mounting pressure around climate resilience, packaging constraints and shifting consumer expectations
Right now, the dizzying price spikes of the past two years have largely disappeared
A challenging quarter puts added weight on Hein Schumacher to reassure customers, strengthen supply partnerships and rebuild momentum
Barry Callebaut shakes up its leadership as Hein Schumacher steps in during a pivotal moment for the world’s largest chocolate maker
As climate, disease and regulation strain global cocoa supply, manufacturers are turning to low‑cocoa and cocoa‑free innovations to protect margins and future-proof their portfolios
As US-Canada tariffs grind on with no obvious exit, chocolate makers are quietly redrawing supply chains and exposing a deeper fault line running through food
Could Barry Callebaut’s next move reshape the future of chocolate and snacks?
Why ‘climate-proof’ cacao start-up Kokomodo is hedging its bets on an increasingly stronger future for cell cultured cocoa
Could dark chocolate become the next big anti‑ageing ingredient? New research suggests it might, and the opportunities for brands are huge
Rumours of a major Barry Callebaut shake‑up are swirling, and the cocoa market could feel the impact
The deforestation regulation’s postponement comes after a year of political wrangling
Barry Callebaut partners with NotCo AI and Planet A Foods to tackle soaring cocoa prices and regulatory hurdles, leveraging digital formulation tools to future‑proof chocolate
Chocolate makers has been significantly impacted by the cocoa crisis. Ingredient innovation offers a solution
Chocolate is changing fast - premium indulgence, health-driven treats, and even cocoa-free innovations are rewriting the rulebook