With cocoa butter and palm oil production dogged by rising costs and environmental concerns, alternative fats and oils are filling the void. Here’s what manufacturers need to know
Luxury, artisanal and quality collections are drawing in shoppers with a love for elevated indulgence and premiumisation. Here's what's disrupting the market
With Reese’s collaborating with One to launch a high protein iteration of the iconic peanut butter cup, should other manufacturers be looking at this functional ingredient too?
Thoughtful charity collaborations from Cadbury, Swizzels and Tony Chocolonely’s are helping raise funds and awareness for UK causes by leveraging their unique relationship with confectionery consumers. Here’s how
A new report sheds light on the urgent need to address critical environmental, poverty and child labour issues in cocoa, particularly those in indirect supply chains
While luxury brands in beverage have been highly successful, luxury food brands are, as of yet, less prominent. What foods have the potential to be luxurious?
Barry Callebaut, which describes itself as the ‘heart and engine of the chocolate industry,’ has claimed notable advances in sustainable cocoa farming and deforestation prevention in Côte d'Ivoire and Ghana.
Ferrero said the release of its 15th Sustainability Report demonstrates considerable progress across its key sustainability pillars: protecting the Environment, Sourcing Ingredients Responsibly, Promoting Responsible Consumption, and Empowering People.
It sounds like science fiction, but one biotech start-up has begun to transform industrial emissions into confectionery ingredients such as cocoa butter. Here’s how
With packaging as diverse and innovative as the sweet treats it houses, 2024 sees brands accelerate their environmental, visual and technological know-how
Despite the cost-of-living squeeze, private label versions of chocolate are not flying of the shelves. Why aren’t consumers keen on the private label option?
Hershey arrived in Indianapolis for this year’s Sweets & Snacks Expo with a raft of new products – and latest innovations in augmented reality (AR) as part of its retail capabilities and merchandising strategies.
The 2024 Sweets & Snacks Expo became a launch pad for companies looking to crack the US confectionery market with new products from Colombia’s Vivamor, Canada’s Lovo Chocolate, along with reboots of classic brand Godiva and a new partnership deal...
With a thriving start-up scene and a youthful consumer base hungry for candy innovation, India is a crucible of confectionery creativity. Here’s what you need to know
Blommer Chocolate Company, the largest cocoa processor and ingredient chocolate supplier in North America, has announced it is extending its partnership with sugar reduction company Incredo.
Sprinkk, a real-life Willy Wonka candy lab, is set to open in Nebraska in June, the brainchild of millennial candy scientist Tessa Porter, who aims to revolutionize confectionery manufacturing.
Luker Chocolate, the premium Colombian Business-for-Business (B4B) chocolate manufacturer, has revealed significant progress towards Its 2027 sustainability targets, including increasing income for farmers, social wellbeing, and deforestation-free cocoa.
New research into the vegan chocolate market reveals that the sector is poised to gain even wider popularity with conscious consumers thanks to major brands embracing the plant-based wave.
Across Europe, there is a palpable enthusiasm for plant-based gummies, reflecting a growing consumer interest in perceived health-promoting and more sustainable products; we speak to Quentin Schotte, Convenience and Snacking Manager for Cargill Food Solutions...
From creamy chocolates to chewy candies, plant-based options are paving the way for a more inclusive and compassionate approach to snacking that caters to the diverse tastes and preferences of consumers worldwide. We look at some of the key trends.
Dairy-free chocolate maker Moo Free is strengthening its sustainability credentials with the launch of The Hub, a business tool offering the manufacturer complete traceability across its supply chain.
In a major update, Nestlé says its income accelerator programme is helping cocoa farmers substantially improve cocoa productivity and increase their net income.
Endangered Species Chocolate (ESC) is set to captivate the snacking world by unveiling Dip 'n Joy - a one-of-a-kind, interactive chocolate experience at the Sweets & Snacks Expo 2024 in Indianapolis.
The Hershey company reported an uptick in sales, income, and earnings per share when it announced net sales and earnings for the first quarter ended 31 March, 2024.
After a topsy-turvy week, world cocoa prices recovered on Tuesday after registering losses of more than 20% the prior week, but the market is still struggling with a lull in trading.
Mondelēz International has maintained the company expects Organic Net Revenue growth of 3% to 5% in its 2024 Outlook after the Cadbury parent beat market expectations for first-quarter sales and profit.
Dutch disruptor brand Tony’s Chocolonely is partnering with Oxfam and Glastonbury for a second year to raise money to fight poverty by launching limited edition bars that offer fans the opportunity to win tickets to the legendary arts and music festival.
The annual Sweets & Snacks Expo convenes thousands of confectionery and snack industry professionals and hundreds of chocolate and candy companies for the largest trade event in North America. After 25 years in Chicago, it is moving on to a new home...
Nestlé’s Aero has launched a new ‘ShAero’ marketing campaign in the UK and Ireland, with an on-pack promotion that will see more than 33,000 sharing bars of Aero Peppermint up for grabs.
Belgian chocolate brand Belcolade says it is aiming to empower and provide a living income for 50,000 cocoa farmers by 2030 and has introduced a ‘chocolate bonus’.
Consumers continue to buy sweet treats as rewards and to celebrate despite higher prices due to inflation, helping confectionery sales reach $48bn in 2023 and potentially $61bn by 2028, according to the National Confectioners Association’s State of Treating...
