Private Label

Shrinkflation-weary consumers turn to private label

Shrinkflation-weary consumers turn to private label

By Ryan Daily

Raising prices while simultaneously shrinking products to offset higher inflation could cost brands more in the long term, suggests a new survey from YouGov that found consumers turned off by shrinkflation are turning to private label.

Chef, Kaj Knudsen

Inside Tetra Recart's testing plant, Lund, Sweden

Tetra Recart poaches former Nestlé chef

By Jenny Eagle

Former Nestlé chef, Kaj Knudsen is celebrating his fifth anniversary with Tetra Recart this year and will be cooking up some recipes of his own at the PLMA show in Amsterdam, May 19-20, organized by the Private Label Manufacturers Association.

Bean blending sometimes necessary for private label to achieve desired flavors, says Cémoi

Bean blending all the rage for private label chocolatiers

By Oliver Nieburg

The premium private label chocolate industry is becoming increasing interested in the subtleties of cocoa and is willing to sacrifice single origins for a flavorsome blend, according to French chocolatier Cémoi.

28% of consumers have changed confectionery purchasing habits due to the economy, says NCA

C-stores and value retailers the winning channels for confectionery

By Oliver Nieburg

Convenience stores and value supermarkets are the fastest growing channels for confectionery in the US as cash strapped consumers down-trade and stores expand, according to the National Confectioners Association (NCA) and market analysts Nielsen.

Private label chocolate quality improving all the time, says Ashbury Chocolates CEO

Industry Voices: Private label purveyor

Ashbury Chocolates chief spells out trends in private label chocolate

By Oliver Nieburg

Private label chocolate is no longer a cheap replica of branded products and regular audits from supermarkets are helping quality grow, according to the CEO of UK private label chocolatier Ashbury Chocolates.

Cémoi says it is an expert in chocolate due to its wider involvement

ISM 2013 Cologne

Cémoi: The advantages of working from bean to bar

By Kacey Culliney

Working from beans to chocolate or farmer to consumer brings with it a lot of advantages – including strong sector knowledge and the ability to identify and respond to market trends, says Cémoi.

Heading down the private label route? Be careful, warns Rabobank

The private label dilemma: To be or not to be?

By Kacey Culliney

Suppliers that want to jump aboard the private label surge will face a fine balancing act of co-producing for the sector and branded goods, according to Rabobank.