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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How mouthfeel will drive confectionery innovation in 2025
By Natasha Spencer-Jolliffe
Why Veganuary is the new seasonal sweet spot for Swizzles
By Natasha Spencer-Jolliffe
What’s hot in natural and clean confectionery?
By Natasha Spencer-Jolliffe
Embrace the ‘perfectly imperfect’ era in 2025
By Natasha Spencer-Jolliffe
Chocolate
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Mondelēz International appoints new European president
By Nicholas Robinson
GLP-1 drugs affect chocolate giant
By Natasha Spencer-Jolliffe
How one UK brand is flipping chocolate on its head
By Gill Hyslop
Cocoa
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Three new sustainability initiatives transforming the cocoa and sugar sectors
By Natasha Spencer-Jolliffe
Mondelēz International’s share earnings cut as cocoa costs predicted to rise
By Nicholas Robinson
Is public-private sector collaboration vital to EUDR success?
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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Putting sugar reduction on front-of-pack labels
By Natasha Spencer-Jolliffe
Clarity, quality and visibility lead natural and clean confectionery in 2025
By Natasha Spencer-Jolliffe
Saccharin daily intake threshold almost doubles post EFSA review
By Nicholas Robinson