Cargill says that chocolate manufacturers can now make the switch from soy lecithin to the “more sustainable” sunflower lecithin after Japan became the last country to approve the emulsifier.
Slow sales in February and March and planned store closures hit sales at Thorntons in its third financial quarter (Q3), the confectionery firm reported in a trading statement.
Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.
By Han De Groot, executive director at UTZ Certified,
Chocolate could become a small and expensive niche product unless we all do more to help cocoa farmers escape poverty, writes UTZ Certified executive director Han De Groot.
Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett of MMR Research.
Private equity firm Abraaj Group has acquired a stake in Moroccan chocolate company Kool Food and plans to expand distribution in the Middle East and Africa.
The rising North American cocoa grind is a positive sign for the chocolate industry, but many consumers are not prepared to pay higher prices planned by some leading confectioners, according to an analyst.
People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.
Near record-high cocoa butter prices have driven up the cost of chocolate production by as much as 20%; a price hike that will likely be seen on shelf, according to commodity analysts Mintec.
By Mark Ringer, executive creative director at brand agency Anthem
Chocolate brands will gain no ground by mimicking the color of heritage brands such as Cadbury and must forge their own identities, writes Mark Ringer, executive creative director UK & Europe at Anthem.
Shea and palm oil derivatives may lead the way as the most common sources of cocoa butter alternatives for use in chocolate, but researchers are discovering novel forms ranging from mango seed to camel hump fat.
Special Edition: The possibilities of chocolate with reduced cocoa butter
Chocolate purists may turn to alternative vegetable fats amid escalating cocoa butter prices, but taste and regulatory stumbling blocks remain, according to an analyst.
Special Edition: The possibilities of chocolate with reduced cocoa butter
Previously reluctant chocolate manufacturers are more attracted to partly replacing cocoa butter with emulsifiers to obtain cost-savings and improve molding processes, according to supplier Palsgaard.
About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.
ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.
German confectioner Halloren believes its best growth prospects lie in the fast growing markets in Thailand and Korea as well as North America amid intense competition in its home market.
Lindt has won its appeal against Haribo for alleged infringement of Haribo’s golden bear trademark, but the case will go all the way to the Supreme Court in Germany.
German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.
More research is required before the World Health Organization (WHO) cuts its guidance on daily sugar intake by half, according to the Association of Chocolate, Biscuits and Confectionery Industries of Europe (CAOBISCO).
AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.
European Sugar Users (CIUS) has called on the European Commission to implement temporary market measures should sugar end stocks fall below a certain threshold amid uncertainly in the EU sugar supply.
Belgian truffle maker Duc d’O has entered India through a distribution deal with Cosmo Fine Foods and hopes to target increasingly affluent Indian consumers.
Thai company European Food Public Company Ltd (EuroFood) has signed a deal with soccer club Manchester United to sell branded products in five countries in Southeast Asia.
Researchers believe a class of compounds found in cocoa known as oligomers may prevent weight gain and reduce diabetes risk, but the lead author says it is too soon to draw a link with dark chocolate.
Mondelēz International owned Cadbury has exhausted all avenues of appeal to register a UK trademark for its Dairy Milk purple following an 10-year dispute with Nestlé.
The US National Confectioners Association (NCA) has hit out at claims from the American Sugar Alliance that the confectionery industry is dominated by big players and is crying poor about sugar prices.
A new conching process called coarse conching will make it more affordable for smaller chocolate companies to produce their own chocolate mass, according to researchers.
Barry Callebaut has returned to net profit growth in its half year results as it further integrates the cocoa ingredients business acquired from Petra Foods.
Mondelēz International has upped the cocoa content and revamped the packaging of its Cadbury Bournville brand in India to appeal to the growing middle classes.
Chocolate makers may struggle to guarantee their entire cocoa supply comes from a sustainable source by 2020 targets, according to auditing service Intertek.
The US National Confectioners Association (NCA) has earmarked consumer education on calories and sugar as an industry priority for 2014 but admits there is skepticism about industry-funded research.
