Run Gum, a caffeinated gum brand created by two-time US Olympian Nick Symmonds, has secured listing in Target stores across the USA, and now the company is looking to raise $500k of capital through an external investor to further fuel its exponential...
Major sugar confectionery manufacturers are starting to fight back as UK government legislation and consumer choice force them to innovate and reformulate.
Chris Mears, who founded Little Secrets in Colorado, had never spent too much time at a big company throughout his over-a-decade-long career in the food industry.
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.
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.
Barry Callebaut has extended its partnership with health-focused chocolate brand FlavaNaturals throughout 2018 to develop flavanol-rich products in the US.
Clean label can imply a base level of health for confectionery products, whose high-sugar and high-fat status can make consumption hard to justify, says a new report by Euromonitor.
The US chocolate confectionery space will soon see a surge of Brazilian free-from products as the country has started exporting its better-for-you products using the nation’s well-known acai berry.
Amborella Organics has created a range of organic lollipops that grow into a herb or flower after they have been eaten, by planting the biodegradable sticks into soil to simultaneously decompose and grow.
Italian confectioner Loacker plans to further expand in the US with new chocolate products in 2018, but the brand says its core ingredient – wafer – will never change.
The third generation of Smarties Candy, Jessica Dee Sawyer, Sarah Dee, and Liz Dee, have been passed the baton from their father and uncle to take over the business as co-presidents.
Startup firm Blooming Foods says it has overcome production challenges to create marshmallows with sour, acidic flavors and plans to expand across the Middle East.
“Positive colour claims” can lift a product’s performance and help food makers tap into the growing global demand for clean labels, consumer research sponsored by colour specialist GNT Group reveals.
Barry Callebaut has expanded its protein product portfolio by launching its FortiPro brand, a chocolate coating that contains 15% to 20% protein per serving.
