European food sector body FoodDrinkEurope has published its 2019 Data & Trends report, revealing the latest statistics from the largest manufacturing sector in the bloc.
Kids love chocolate milk. Most adults do too, says Boston-based entrepreneur Manny Lubin. But they want something convenient “without cartoon cows” on the label that’s “a bit more hip than that bottle of YooHoo they drank as kids.”
Standard Cognition and Mars Wrigley, the world’s leading manufacturer of chocolate, chewing gum, mints and fruity confections, has announced a partnership to help retailers reimagine impulse sales in stores with no checkout lines.
Smaller packaging for chocolates is gaining traction in India on the back of rising consumer awareness of portion control and health and wellness in the country, and F&B manufacturers have been urged to take advantage of this growing trend.
Ethical Dutch chocolate brand’s annual figures have a lot to shout about, just don’t go looking for profit in a company that is on a mission to make ‘slave-free chocolate’ the norm.
Mars Wrigley UK is set to launch a vegan range of its popular Galaxy chocolate bars today (November 18) in select stores and online via Amazon, costing £3 ($3.89) for a 100g bar, double the price of the regular Galaxy.
After opening a Nutella Café in New York and Chicago, Ferrero offers fans of the hazelnut chocolate spread to live the Nutella life in California’s wine country with culinary pros.
Philipp Kauffmann is founder/chief grower of Original Beans, an award-winning chocolate and conservation company and comes from a family of recognized nature explorers and nature conservationists. In 2008, he gave up his job at the United Nations in New...
StarChefs and the French chocolate maker – a chef favorite – challenged pastry professionals to create a plated dessert and petits fours recipe using its 46% milk chocolate from the Dominican Republic.
The Los Angeles chocolatier – in business since 1950 – celebrated National Chocolate Day on October 28 by expanding its capacity by 10 times that of its previous space in Brentwood.
The State of Snacking report reinforces existing data that people love snacking, but it also reveals tangible insights to the cultural and personal importance of snack brands and choices.
Jacobs Holding AG has announced its intention to sell 10.02% of Barry Callebaut’s share capital by way of a private placement to Ontario Teachers’ Pension Plan (2.85%) and the launch of an accelerated bookbuilding process for a stake of another 7.17%.
Nestlé, Mars, Hershey and Lindt earned C-level ratings in the organization’s chocolate scorecard, while Mondelēz and Godiva fared worse. Smaller players including Alter Eco, Endangered Species, Theo and Tony’s Chocolonely again received top marks in the...
Barry Callebaut officially introduced ruby couverture in the United States earlier this year and is available in more than 50 countries worldwide, setting the stage for its New York premiere.
Cadbury has relaunched its popular Caramilk chocolate as a permanent item due to fervent consumer demand – but the availability of this will be limited to only New Zealand and Australia.
The Australian confectionery sector has called for one of the recommended changes to the Health Star Rating (HSR) system - to remove the energy icon and make star labels compulsory – to be reconsidered, claiming this could lead to its products appearing...
For the first time in nearly a decade, New York City will host the part-art museum, part-chocolate school extravaganza on November 15-17, 2019 at the Javits Center in Hudson Yards, Manhattan. We got the scoop from event director Chyai Mulberg on what...
The gifting retailer benefited from targeting younger consumers and everyday occasions, with its food and basket sector gaining 18% ($10.7m) in the first quarter of fiscal 2020.
The chocolate company described the global advertising push as ‘a vital extension’ of its goal to expand fivefold by 2025, extending into adjacent categories and opening experiential cafés.
Halloween is candy’s biggest holiday, and candy corn is at the center of it. ConfectioneryNews caught up with Peter Goldman, head of seasonal and Brach’s at Ferrara, to talk strategy, trends and good ol’ candy history.
Led by strong growth in emerging markets and ‘local jewels’, as the company refers to its regional brands, net revenue gained 1% in the third quarter, while cash flow surpassed $1bn.
The eco-conscious chocolate company has hired a Blue Bottle Coffee and Primal Kitchen vet, and promoted current marketing director Antoine Ambert to lead innovation and sustainability.
Godiva has launched a range of baking chocolates, to allow bakers to elevate their family favorite desserts and invite consumers into the world of baking.
All-natural food colours firm GNT is looking to stand out from its colourful competition in Asia based on the high levels of self-sustainability and traceability of its products.
Vegan start-up Bite Society has just launched its first chocolate products into APAC, and has revealed plans for further portfolio and geographical expansions, as well as a focus on competitive pricing for its products.
The maker of KitKat chocolate bars said it is making progress towards 2020 financial goals and plans to return $20bn to shareholders, make more acquisitions and be ‘100% deforestation-free within the next three years’.
‘Unmissable international platform for industry professionals and consumers’ returns to its spiritual home to celebrate chocolate and cocoa with a new identity, content and packed five-day program in Paris.
The bite-sized chocolate pieces – organic and vegan like all of Plamil’s products – will be sold in reuseable, resealable glass jars for optimal recyclability.
Award-winning artisan chocolate company based in Austin, Texas, has announced the introduction of the first-ever artisan chocolate truffles handcrafted using ruby chocolate in the United States.
The National Confectioners Association launched Halloween Central, an online hub packed with candy stats and resources to help parents navigate healthy choices with their children.
Until now, 70% of a cocoa pod was discarded as waste so ‘Cacaofruit Experiences’ marks the next generation of a food & drink category and it’s bang on the clean label trend. We talk to Pablo Perversi, Barry Callebaut’s chief innovation, sustainability...
‘No artificial colors’ is the top clean label claim in chocolate across all markets, followed by ‘no added sugar’, but consumers are not buying it for a number of reasons, we discovered.
Hosted by the Fine Cacao and Chocolate Institute (FCCI), the two-week event will welcome an estimated 3,000 attendees to taste, learn and experience chocolate alongside industry experts.
Swiss food giant Nestlé recently inaugurated its new research facility focused on tackling the problem of packaging waste. The company is taking a 5-step approach to this challenge. FoodNavigator goes behind the scenes at the facility to learn more.
