Confectionery

Prova launches cocoa extracts eight times stronger than cocoa powder

28 May 2018 --- Prova has launched a new range of cocoa extracts and flavors, which, according to Ursula Kingsbury, Prova’s Vice President, delivers a high impact and authentic chocolate taste. The variety of extracts are eight times stronger than cocoa powder and with a longer shelf-life, the company reports.

Nestlé’s research shake-up promises to accelerate cutting-edge innovation

25 May 2018 --- Nestlé is strengthening its R&D operations by bringing together its two scientific discovery units, the Nestlé Research Center (NRC) and the Nestlé Institute of Health Sciences (NIHS), to build one “impactful organization.” Nestlé Research will be a combination of what the group describes as “world-renowned research facilities,” with highly complementary capabilities capable of taking the research work of Nestlé to a new level.

Pick up a praline: Pecan Deluxe plugs nut-based opportunities

24 May 2018 --- Pralines already feature in several popular ice cream and dessert brands globally and despite somewhat limited availability, the flavor is proving to be very popular. According to Pecan Deluxe Candy, this may be down in part to one trend that Australia can call its own – a growing interest in nut butter which merits the highest online search rating in the world.

Barry Callebaut expands dairy-free chocolate portfolio

22 May 2018 --- Barry Callebaut has announced the expansion of its dairy-free chocolate product portfolio, the new Pathway range which is set to premiere at this year’s annual Sweets & Snacks Expo in Chicago, Illinois on May 22-24, 2018. With consumers demanding more dairy-free options across food categories, Pathway offers a range of dairy-free chocolate solutions, that is ready to use for myriad applications, including confectionery, baked goods, cereals and snack products.

Chocolate snacking: Almonds thrive amid premium, plant-based and texture trends

25 Apr 2018 --- Indulgence has long been known as a key driver for chocolate NPD, but nowadays consumers are looking for a healthier chocolate experience. According to Innova Market Insights, 11 percent of global chocolate products have an indulgent and premium positioning in 2017 and globally, 23 percent of all chocolate launches tracked in 2017 carry a texture claim. Social eating occasions are driving the trend for sharing bags and easy to share formats across the confectionery, bakery and snacking segments.

Milka chocolate joins Mondelēz sustainable cocoa sourcing program

25 Apr 2018 --- Mondelēz International’s iconic chocolate brand Milka is joining the confectionery giant’s sustainable cocoa sourcing program, Cocoa Life – and there are plans to add the entire Milka chocolate European portfolio by the end of next year.

Barry Callebaut sales volumes rise 8 percent, boosted by European and US performance

11 Apr 2018 --- Swiss chocolate maker Barry Callebaut has reported a sales volumes increase of 8.0 percent in the first half of the company’s fiscal year 2017/18 results, which is significantly above the global chocolate market growth rate of +2.5 percent, helped by a strong performance in Europe and accelerating growth in the Americas.

Nestlé rolls out KitKat Ruby in Europe

10 Apr 2018 --- Nestlé is unveiling KitKat Ruby to chocolate lovers in Europe after a successful debut in Japan and Korea earlier this year. In January, Nestlé's KitKat became the world’s first brand to adopt Barry Callebaut Ruby chocolate innovation – the fourth category of chocolate after milk, dark and white.

VIEW FROM THE TOP: Pablo E. Perversi, Barry Callebaut, Chief Innovation, Quality and Sustainability Officer

03 Apr 2018 ---  Pablo E. Perversi was appointed to the position of Chief Innovation, Quality and Sustainability Officer and member of the Executive Committee of Barry Callebaut effective September 1, 2017. Previously, Perversi worked for Unilever as Vice President Foods Europe.

Easter eggs hunted: Environmental concerns surround the chocolate treats

30 Mar 2018 --- Typical Easter indulgence in chocolate eggs may well come with associations of calorie guilt for some consumers, but recent research has cast a darker shadow on the chocolate treats, indicating their potential environmental damage. Researchers at the University of Manchester estimate that the UK chocolate industry produces 2.1m tones of greenhouse gases per year and that it takes a heavy 1000 liters of water to produce one chocolate bar. The packaging that accompanies the Easter eggs add the proverbial icing to the cake, campaigners claim.

Nestlé’s sugar restructuring breakthrough: Milkybar with 30 percent less sugar debuts in Ireland

27 Mar 2018 --- A chocolate bar that contains 30 percent less sugar than usual is making its debut in the UK and Ireland as Nestlé unveils an innovative sugar reduction technique that is being hailed as a scientific breakthrough because of the way it “restructures” sugar. Researchers from the Swiss giant have pioneered the “Milkybar Wowsomes” range, describing this as the first chocolate bar in the world to use Nestlé’s innovative sugar reduction technique.

Keventers Unveils Kids Special Menu For Mother's Day

15 Mar 2018 ---  Dubai, UAE, March 15, 2018: Time and again, mothers across the globe have faced problems in feeding their children with milk. Whether milk is served in its basic form, or infused with some delicious flavours, it is indeed a vital source of calcium, protein, carbohydrates, vitamins and other minerals.

Fair Trade USA and PUR Projet tackle deforestation in Côte d’Ivoire cocoa supply chain

09 Mar 2018 --- Fair Trade USA, the leading certifier of Fair Trade products in North America, and PUR Projet, a social business working with companies to regenerate ecosystems, have joined forces to develop community-driven agroforestry projects within Fair Trade supply chains in Côte d’Ivoire.

Hershey plans US$60m expansion of Pennsylvania plant

09 Mar 2018 --- The Hershey Company is planning to invest US$60 million in expanding the production capacity of its confectionery factory in Hazle Township, Pennsylvania, US, according to a report from The Times Leader. The investment is set to add a new Kit-Kat production line at the factory, which currently produces Kit-Kat, Cadbury and Caramello products.

Ruby chocolate’s artisanal debut: Callebaut launches solution for chocolatiers in Belgium

02 Mar 2018 --- Belgium will be the first market where ruby, the fourth chocolate category, becomes available for artisan chocolatiers and chefs. Callebaut Finest Belgian Chocolate ruby RB1 – the first ruby chocolate produced in Belgium by the Callebaut chocolate makers in Wieze – goes on sale in the country in early April 2018. Later on, other countries will follow.

World first: Plastic-free supermarket aisle opens in Amsterdam

01 Mar 2018 --- Organic supermarket chain, Ekoplaza, has opened the world’s first plastic-free aisle in its Amsterdam store in what is seen as a major victory for the international A Plastic Planet campaign. Plans are ahead to roll-out further plastic-free aisles across all of Ekoplaza’s 74 branches by the end of 2018, including a new store in The Hague, which is set to open later this year.

Barry Callebaut launches Indonesian sustainable cocoa farming pilot program

01 Mar 2018 --- Cocoa giant Barry Callebaut is starting its first-ever “Forever Chocolate” pilot program in one of the world’s key growing regions, Indonesia, where theories of change will be put to the test in a bid to speed up a systemic change in cocoa farming.

Nestlé rolls out new luxury version of KitKat

23 Feb 2018 --- KitKat fans in the UK and Ireland will soon have a new way to enjoy confectionery as Nestlé has launched KitKat Senses, indulgent KitKat chocolates in three new, luxurious flavors: hazelnut, double chocolate and salted caramel.

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.

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