Mondelēz International has announced plans to launch a 30% less sugar Cadbury Dairy Milk next year but some consumers are taking to social media to air their grievances.
Fruit bars maker, That’s It, has entered the confectionery category by introducing a line of truffles made with 64% dark chocolate: dark chocolate and dates, and dark chocolate and figs.
Raw Patisserie, makers of the Ridiculously Good raw chocolate brand, is taken out of insolvency by Lovechock, who has vowed to maintain the brand’s presence in the retail space.
Finnish chocolatier Goodio has developed a line of oat flakes-added chocolate bars ChocOat that contains 60% less sugar than traditional milk chocolate, such as Milkybar.
The confectionery world has become crowded by dark chocolate made with single-origin cocoa beans, but Fine & Raw Chocolate has found its niche competitiveness by switching to thinner bars at 4mm each.
Confectioner Master Chewing Gum & Candies plans to bring its sugar- and aspartame-free mastic gum to the US, as it believes consumer’s dissatisfaction with the traditional gum flavors and packaging is to blame for the declining category sales.
American consumers may have to wait until next year to buy Ruby chocolate since Barry Callebaut’s latest creation doesn’t fit the FDA’s current definition of chocolate.
Taza Chocolate, which is based in Somerville, Massachusetts, has named Barbara Reilly as its first chief operating and marketing officer since its founding in 2005.
