News & Analysis on Chocolate, Candy and Cocoa
Sectors
Biscuits
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Eat My Logo acquires personalised chocolate brand
By Gwen Ridler
What’s next in biscuits?
By Natasha Spencer-Jolliffe
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
Paid for and content provided by Tanis
Natural blues: Using spirulina concentrates to achieve vibrant confectionery colors
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Candy
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What’s hot in natural and clean confectionery?
By Natasha Spencer-Jolliffe
Embrace the ‘perfectly imperfect’ era in 2025
By Natasha Spencer-Jolliffe
What’s Mars’ convenience store strategy for 2025?
By By Natasha Spencer-Jolliffe
Sweet innovation: Confectionery NPD at SIAL 2024
By Teodora Lyubomirova and Rachel Arthur
Chocolate
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New Product Development from Toblerone to Hotel Chocolat
By Natasha Spencer-Jolliffe
Chocolate sales still soaring in US with consumers favouring milk variety
By Natasha Spencer-Jolliffe
EUDR delay: Deforestation progress on hold
By By Natasha Jolliffe-Spencer
Cocoa
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Is public-private sector collaboration vital to EUDR success?
By Natasha Spencer-Jolliffe
Farmers building climate resilience face $151 billion financing gap
By Natasha Spencer-Jolliffe
‘Modern-day Willy Wonka’ presses ahead with sustainable cacao
By Natasha Spencer-Jolliffe
Pursuing critical sustainable food production at COP16
By Natasha Spencer-Jolliffe
Gum
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Sweet innovation: Confectionery NPD at SIAL 2024
By Teodora Lyubomirova and Rachel Arthur
Sustainability in confectionery: Six ways to drive a greener future
By Natasha Spencer-Jolliffe
Is zero-calorie sweetener xylitol bad for the heart?
By Flora Southey
Sugar
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Clarity, quality and visibility lead natural and clean confectionery in 2025
By Natasha Spencer-Jolliffe
Calorie-free sweetener producer pursues sweet protein growth
By Natasha Spencer-Jolliffe
Could anti-inflammatory effects of sweetener boost sales?
By Donna Eastlake