How much progress has really been made on sustainable palm oil production?
By Natasha Spencer-Jolliffe
News & Analysis on Chocolate, Candy and Cocoa
Big brands
Ferrero
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Promotional features
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The growing trend of personalization in confectionery
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CBE and specialty fats and oils emerge as the sustainable choice for chocolate and confectionery
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The Power of One: A multi-dimensional experience that elevates the enjoyment of gums and jellies
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Natural blues: Using spirulina concentrates to achieve vibrant confectionery colors
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Haribo
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Haribo and Lidl unite once more
By Natasha Spencer-Jolliffe
Haribo confectionery hit by HGV driver shortage in UK
By Anthony Myers
Haribo to build massive confectionery factory in Wisconsin
By Anthony Myers
Hershey
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What’s hot in confectionery? New Product Development from Hershey to Chupa Chups
By Natasha Spencer-Jolliffe
Thinking beyond the bar: Hershey enters the hot cocoa market
By Natasha Spencer-Jolliffe
Lindt & Sprungli
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Why pistachio is the must-have flavour of 2024
By Natasha Spencer-Jolliffe & Jess Spiring
Should you be marketing on the metaverse?
By Natasha Spencer-Jolliffe & Jess Spiring
Lindt adds Easter sparkle with Golden Bunny TV advert
By Anthony Myers
Lindt reports double-digit growth for its premium chocolate
By Anthony Myers
Lotte
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Mars
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New Product Development from Toblerone to Hotel Chocolat
By Natasha Spencer-Jolliffe
What’s Mars’ convenience store strategy for 2025?
By By Natasha Spencer-Jolliffe
Mars scales its sustainable dairy sourcing efforts
By Natasha Spencer-Jolliffe
Sustainability in confectionery: Six ways to drive a greener future
By Natasha Spencer-Jolliffe
Mondelez International
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Mondelēz hints cocoa cost positivity as it hikes product prices
By Nicholas Robinson
Four ways confectionery brands are customizing the consumer experience
By Natasha Spencer-Jolliffe
What’s hot in confectionery? New product development from Hershey and Liquorice Flyers
By Natasha Spencer-Jolliffe
Can a cacao gene atlas help solve the cocoa crisis?
By Natasha Spencer-Jolliffe
Nestle
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What’s hot in confectionery? New Product Development from Mondelēz and Bazooka Candy
By Natasha Spencer-Jolliffe
How Nestlé increased cocoa yields by 32%
By Natasha Spencer-Jolliffe
Perfetti Van Melle
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2024's top confectionery flavour trends
By Natasha Spencer-Jolliffe
Airheads debuts underwater candy vending machine
By Natasha Spencer-Jolliffe
Yildiz Holding
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