Not all snacks are equal, according to Jaren Koerten, head of packaged food at Euromonitor: some have attained premium status, while others are ‘in the process’ of premiumization.
We sat down with company leaders sculpting new products and market strategies for three of the Italian confectioner’s iconic names: Ferrero Rocher, Kinder and Tic Tac.
We talked with Euromonitor analyst Jared Koerten at the National Confectioners Association’s annual expo in Chicago about the rise of premium snacks, textured candies, functional ingredients and consumption occasions. Here’s what he had to say.*
A long time candy lover with a surprising sweet tooth, tennis star Maria Sharapova was in Chicago for the announcement of a new line, as part of the brand’s interpretation of luxury classic candies.
Caring for the environment, showing off a transparent supply chain, and giving back are no longer optional but necessary for companies looking to build trust with today’s consumers.
The confectioner will show off a gallery chocolate box and new Tic Tac mint alongside its popular hazelnut-wafer bar at the 2019 Sweets & Snacks Expo this week.
The market will increase at a CAGR of 2% thanks to diversification and interest in premium, high-end and indulgent white chocolate products, according to a Technavio report.
Lake Champlain Chocolates (LCC) is adding to its best-selling Five Star Bar line with an almond variation, which it will debut at this year’s Sweets and Snacks Expo in Chicago.
Ahead of the 2019 Sweets & Snacks Expo in Chicago, the National Confectioners Association releases a new survey that highlights the demands and expectations of today’s candy consumers.
Godiva says de Mendez will take up his position immediately as president of the company's UK and MENAT (the Middle East, North Africa and Turkey) operations.
The luxury candy retailer partnered with fellow Los Angeles, California company, Alfred Coffee, to create three ‘Cold Brew Bears’ that pack 60mg of caffeine per serving.
Todd Kluger joins the organic candy brand as VP of sales and marketing after a decade in a similar role at rice-based snack company Lundberg Family Farms and previously as ‘food transformation’ director at Starbucks.
Nearly a decade and eight retail shops later, Dandelion Chocolate has expanded production to a ‘tech-forward’ space in San Francisco with room for manufacturing, retail and education.
Ever since the first cocoa trees were planted in the 18th century, Madagascar has been cultivating its single origin chocolate in a unique environment insulated from the rest of the world.
Love Cocoa, the luxury chocolate brand created by the great-great-great grandson of John Cadbury, announces new range for Easter – and plans to upscale production in 2020.
Ben Greensmith’s, AKA ‘Lord Chocolonely iii’, son thinks he has ‘the best job in the world’, running the UK business of Dutch ethical brand Tony’s Chocolonely. After eight years at Innocent Drinks, Ben jumped at the chance to join the company. ‘For it...
The California chocolate company, which last year debuted its premium bars infused with specific dosages of THC, announced a line of single-serving squares and low-dose bites.
Galia Orme 'loves chocolate!' and can recall childhood memories of making and eating chocolate as a child in South America. She set up CHOC Chick from her kitchen table to promote the 'pure goodness of chocolate in its raw state and bring...
The overriding theme at the National Association of Convenience Stores (NACS) annual State of the Industry Summit, held in Chicago, was one of evolution. The old convenience store model of ‘smokes, cokes and gasoline’ has morphed into a more complex retail...
This café will be the first of 10 planned for the Northeast in 2019, followed by 2,000 locations worldwide. About a third will land in North and South America, a third in Asia and a third throughout the rest of the world.
Tony’s Chocolonely, ‘crazy about chocolate, serious about people’, brings its mission to the UK to make ‘100% slave free the norm’ in chocolate – and starts with a hard-hitting launch in London’s Soho.
Cocoa origin claims on chocolate products are rare and at odds with the main sourcing regions of cocoa, a study from Lumina Intelligence has found, is it worthwhile for brands to indicate cocoa origin on-pack and online?
Guittard Chocolate has been going for 150 years, but marketing director Amy Guittard still likens it to a ‘start-up’ company, with team members combining different roles to continue the family legacy and keep the company relevant in today’s challenging...
pladis UK&I is tapping into the crucial Easter sales period with the launch of two Easter ranges for its £10.2m ($13.5m) premium chocolate brand GODIVA.
Despite the challenging market environment in 2018, Lindt & Sprüngli Group continued its solid growth path and further extended its leading position in the premium chocolate market, it said as it released its end-of-year financial results.
Sophie Jewett lives and breathes chocolate. From starting out by making chocolate in her kitchen 10 years ago to opening the York Cocoa House, then York Cocoa Works, she is continuing the city’s rich tradition of cocoa manufacturing and keeping it at...
ConfectioneryNews was invited to Barry Callebaut’s special Innovation Day at its Chocolate Academy in Weize, Belgium, where we spoke to Bas Smit, the company’s global VP marketing and the man responsible for Ruby chocolate’s launch.
Watch our exclusive video interview with Sofia Popova, BC’s EMEA marketing director FM, who was part of the marketing team responsible from inception for launching ruby chocolate onto the world.
Montezuma’s, the premium artisan chocolate manufacturer, has announced the appointment of Michael Taylor as chair of its newly formed board of directors.
Swiss premium chocolate maker Lindt & Sprungli reported a 5% increase in organic sales, despite a 'challenging' environment in Europe and North America.
After 30 years in the corporate world, Brian Watt gave it all up and followed his love for chocolate with startup Sir Hans Sloane Chocolates. The company has five employees and produces its ‘posh hot chocolate' from a studio in the south of England...
Founding couple secures significant investment from Scottish private equity firm and will step back from day-to-day running of company they founded 18 years ago.
Ruby chocolate, the fourth type of chocolate adding to milk, white and dark varieties, has caused worldwide sensation since Barry Callebaut first unveiled it in Shanghai, China, last year.
