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.
Healthy chocolate startup FlavaNaturals has been testing its reception at various retail environments for the past four years: café, specialty stories, even yoga studios etc., but the company’s CEO Alan Frost has a bigger plan in mind for the coming fall...
Australian company Buderim Group has acquired the US macadamia nut snacks producer Royal Hawaiian Orchards for an undisclosed sum, and merged it with its own brand, MacFarms.
Albertus Eskes and Dario Ahnert, cocoa breeders from agriculture research firm CIRAD and UESC has invented a fermentation technology called TropMix to help cocoa beans enhance its natural fruity flavors.
