Confectionery

What's Sweet in 2018?

15 Feb 2018 ---

Key suppliers offer their thoughts on trends to watch in sweet goods. Which trends are driving new product development and where are the opportunities?

Acrylamide reduction: Orkla and Renaissance BioScience expand yeast partnership

13 Feb 2018 --- Orkla Food Ingredients and Renaissance BioScience Corp. have agreed to expand their license agreement for Orkla to exclusively manufacture and sell Renaissance’s acrylamide-reducing yeast, Acrylow, to food manufacturers in additional new markets in Poland, the Czech Republic and Slovakia. The agreement builds on the initial exclusive agreement implemented in Q3/2017 that covered the Nordic and Baltic regional markets in Europe.

Naughty but nice: Confectionery innovation hits the sweet spot

06 Feb 2018 --- Valentine’s Day is fast approaching, a traditional time of the year when sweets, chocolate and other confectionery snacks are given as gifts by romantic souls the world over. It may be a cliché, but presenting something sweet as a sign of love is as popular as ever – and these days the act of giving is not confined to romantic partners, some of the big companies promote confectionery specifically to be given as platonic “love gifts” to friends, parents, neighbors, colleagues, teachers and anyone else who needs a bit of love in their life.

Nestlé brings premium artisan chocolate brand to UK market

30 Jan 2018 --- Swiss confectioner Nestlé plans to introduce its leading premium chocolate brand, Les Recettes De L’Atelier, to the UK following impressive growth across Europe. Although the high-end chocolate brand may not yet be familiar to the British market, supplies have just started via Sainsbury’s with stores stocking a range of smooth Swiss chocolate blocks with natural fruit pieces.

Wacker develops novel depositing technology for chewing gum

29 Jan 2018 --- Wacker has developed a new compound to deposit chewing gum which offers a pioneering creative freedom to produce the sugar-free confectionery in an unprecedented variety of shapes, something which the company tips to be a game-changer.

Swiss chocolate industry commits to sustainable cocoa by 2025

26 Jan 2018 --- Today, the Swiss Platform for Sustainable Cocoa was launched, with major chocolate supplier Barry Callebaut as one of the founding members. This platform will play an important role in creating the market pull for sustainably sourced cocoa. 41 players from the Swiss cocoa industry have joined together to form the Swiss Platform for Sustainable Cocoa.

Barry Callebaut reports solid Q1, confident on chocolate recovery

24 Jan 2018 --- Chocolate and cocoa manufacturer Barry Callebaut Group has reported a strong start to the year with sales volumes rising 8 percent in its first quarter ended Nov 30, 2017. During the same period, the global chocolate confectionery market grew 3.1 percent, signaling signs of market recovery.

Ruby chocolate: Nestlé's KitKat becomes world’s first brand to adopt Barry Callebaut innovation

18 Jan 2018 --- Barry Callebaut and Nestlé have partnered together for a world first – Japanese KitKat is the first consumer brand to launch a Ruby chocolate version named KitKat Chocolatory Sublime Ruby. As of tomorrow (January 19), Nestlé Japan Ltd. will launch the Ruby chocolate version of its iconic KitKat brand in KitKat Chocolatory stores in Japan and South Korea, as well as online, and according to Barry Callebaut, this means it will be available in more countries.

The Dawn of Ruby: New Chocolate Experiences

30 Nov 2017 ---

Unique Barry Callebaut processing has unlocked the fruity flavor and vibrant color of ruby from the cocoa bean.

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.

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