Confectionery

Barry Callebaut: Forever Chocolate shortlisted for Responsible Business Awards 2017

18 Oct 2017 --- Forever Chocolate has been shortlisted in the category Sustainable Business Communication of the Year of the Responsible Business Awards, which, in turn, is great recognition for Barry Callebaut’s Forever Chocolate strategy. 

Herza launches vegan chocolate, sugar substitutes & unconventional taste sensations

18 Oct 2017 --- Herza Schokolade, one of the leading European suppliers of functional chocolate pieces, is launching vegan chocolate pieces, sugar-free chocolate inclusions based on xylitol and excitingly and unconventionally flavored chocolates that will stimulate creativity in NPD at FIE later this year in Frankfurt. 

Barry Callebaut completes US$25 million North American expansion projects

26 Sep 2017 --- The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, has completed two expansion projects in the US. Factories located in American Canyon, California and Chicago, Illinois recently received significant investment totaling nearly $25 million, which is within the annual CAPEX budget.

Barry Callebaut announces clean label Bensdorp Clean additions to brand

20 Sep 2017 --- Barry Callebaut has announced the expansion of its Bensdorp range to include Bensdorp Clean Brown and Bensdorp Clean Red, which it describes as “traditional cocoa color and flavor, now with a cleaner label.” The new additions to the Bensdorp brand, made with baking soda instead of other alkalizing agents will be presented at SupplySide West next week.

Herza launches purple chocolate range in line with latest nutritional trends

15 Sep 2017 -- Purple colors in foods is one of the strong trends this year. Cupcakes, ice cream and waffles in vivid lilac are just as much on trend as violet fruit and vegetables. In line with these colorful trends, Herza Schokolade has introduced a new purple range of chocolate consisting of white chocolate enhanced with concentrated fruit and vegetable powders. 

BRC publishes new guidance on food packaging

22 Aug 2017 --- Brand and consumer protection organization, BRC Global Standards has published the first edition of food packaging materials guidance. It’s geared towards achieving a common understanding, terminology and point of reference for good practice for businesses involved in the delivery of food and to prevent substances from packaging materials from getting into food.

Bright Yellow Breakthrough for Roha

27 Jun 2017 --- Food scientists at Roha have found another breakthrough to tackle the twin challenges of curcumin. The company has launched Natracol Bright Yellow - a water-dispersible curcumin liquid that imparts an intense bright yellow shade in confectionery applications.

Nestle to Increase Milk in Milkybar Recipe, In Line With Sugar Reduction Targets

02 Jun 2017 --- Nestlé’s family favorite white chocolate brand, Milkybar, is increasing the amount of milk by 11.5% in the recipe, making it the brand’s No.1 ingredient.

“Power Brands” Nourish Mondelez Q1 Results

03 May 2017 --- Exceeding financial analysts expectations, Mondelez International reports its Q1 results which show a solid start to the year bolstered by strong sales of its so-called “power brands” like Oreo, Cadbury Dairy Milk, Ritz and Chips Ahoy! as well as Milka and Lacta chocolate. 

Olam Cocoa Opens Cocoa Innovation Center, Launches New Cocoa Powder Brand

28 Apr 2017 --- Olam Cocoa has marked the opening of its latest Cocoa Innovation Centre (CIC) in Willowbrook, Illinois, just outside of Chicago. The new facility will provide important innovation capabilities to support Olam Cocoa’s North American customers.

Bucking the Sluggish Chocolate Market Trend

26 Apr 2017 --- Antoine de Saint-Affrique, CEO of the Barry Callebaut Group, on the company’s strategy and innovation pipeline.

Nestlé to Cut 300 UK Jobs and Move Blue Riband to Poland

26 Apr 2017 --- Nestlé UK is informing employees of proposals to make some changes to the factory operations within its UK confectionery business. These proposals span four different sites: York, Fawdon, Halifax and Girvan and may result in a reduction of 298 roles, predominantly at York and Fawdon, through 2017 and 2018. The company expects that these would be achieved through voluntary redundancies.

Hershey Cutting Calories in Classic Chocolate Bars

24 Apr 2017 --- US Chocolate giant Hershey has pledged that all of its standard and king-size confectionary range will come complete with easy-to-read front-of-pack labels which show the amount of calories by the end of next year. And half of all Hershey standard and king-size confections will be 200 calories or less by 2022, as part of the company’s “smart snacking promise”.

Marques to Leave Mondelez as EVP Cofer Steps Up

19 Apr 2017 --- Mondelez International is shaking up its leadership with the announcement that executive vice president of North America Roberto Marques is leaving his role and Tim Cofer will step in as interim president adding to his current role spearheading the company’s global growth strategy.

Barry Callebaut Bucks “Sluggish” Chocolate Market as Volumes Pick Up in Q2

12 Apr 2017 --- The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, saw sales volume growth picking up to +3.5% in the second quarter (first quarter -0.4%), leading to a topline growth for the first six months of fiscal year 2016/17 of +1.4% to 946,782 tons. This contrasts with the -2.1% decline of the global chocolate confectionery market during the same period (Nielsen, Aug 2016-Jan 2017). 

Nestlé’s 30% Sugar Reduction for Rowntree’s Fruit Pastilles

05 Apr 2017 --- Hot off the heels of launching the reduced sugar Kit Kat, Nestlé Rowntree’s brand is unveiling its new 30% less sugar versions of firm favorites, the best-selling Rowntree’s Fruit Pastilles and Rowntree’s Randoms. 

Special Report: Confectionery & Chocolate Trends – It’s Not Only Sugar Reduction on the Menu

04 Apr 2017 --- Sugar remains the key ingredient delivering the sweetness and great taste that consumers are looking for, specifically in the chocolate and confectionery sectors. The quest to combine taste and health is driving NPD, as the industry faces the challenge of balancing public demand to reduce added sugars and create indulgent experiences, while at the same time presenting clean label products.

Interview: Palsgaard R&D Arm Targets Innovation Beyond Food for Growth

03 Apr 2017 --- As Palsgaard celebrates 100 years since its founder, Einar Schou, invented the modern commercial emulsifier, the Danish-based ingredients manufacturer is increasingly looking outside of its base of food for growth. Palsgaard set highly ambitious 5 year growth targets in 2016, aimed at doubling turnover of DKK1 billion (€135 million) in 2021.

Nestlé Rolls Out New Reduced-Sugar Kit Kats With More Cocoa and Milk

29 Mar 2017 --- New versions of one of Nestle’s iconic confectionery brands Kit Kat have been launched with 10% less sugar and more cocoa and milk. 

Haribo to Open First US Candy Factory, With $242 Million Investment

27 Mar 2017 --- Iconic gummy bear brand Haribo, a firm favorite among US consumers for decades, is finally opening a US$242 million manufacturing operation in Wisconsin set to launch in 2020. 

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