News & Analysis on Chocolate, Candy and Cocoa
The Australian confectionery market has remained resilient in the face of economic struggles due to investment in product development from the industry, accoding to a report.
German colours specialist, Sensient, has an aluminium-free colour range that it says will plug demands defined by the impending EU law to reduce aluminium levels in foods.
Kraft Foods’ refusal to adopt a policy on extended producer responsibility (EPR) for its US packaging operations is likely causing millions of dollars of post-consumer waste ending up in landfill, said a shareholder advocacy group as it warned the move...
ConfectioneryNews.com speaks to Innovia Films’ sustainability head about the latest trends in green confectionery packaging.
Consumption of dark chocolate could help to shrink the risk of heart disease in people with metabolic syndrome, according to new scientific data.
The International Cocoa Organisation (ICCO) anticipates a lower than expected global cocoa shortage in the 2011/12 season due to ideal weather conditions and higher grinds in some cocoa producing countries.