German equipment supplier Rasch says that chocolate makers can keep inclusions such as whole nuts and raisins in the chocolate mix during tempering without having to separate them.
Singapore-based Petra Foods plans to invest in its consumer brands and will target fast-growing South East Asia chocolate markets after selling its ingredients division to Barry Callebaut.
Candy makers must take responsibility to tackle obesity and should act before regulators force their hands, says Mars Chocolate North America's president.
Temperature and its duration have the biggest impact on the browning of cocoa beans during roasting, but air velocity also indirectly influences the process, a study finds.
Private label chocolate is no longer a cheap replica of branded products and regular audits from supermarkets are helping quality grow, according to the CEO of UK private label chocolatier Ashbury Chocolates.
Royal Duyvis Wiener and Lehmann’s new continuous liquid conch saves time, energy and space for chocolate manufacturers, its international sales manager says.
Danish excise duties on confectionery, ice cream and soft drinks have been raised in 2013, making it "very difficult" to be a Danish food and drink company, according to leading domestic confectioner Toms.
Scandinavia’s largest confectioner Cloetta has reported a 20% fall in earnings for 2012 due to a weak Italian market, higher sugar prices and a "sugar tax" in Denmark.
The global market for compound chocolate will grow faster than regular chocolate, according to equipment supplier Bühler which is gearing up to launch a smaller capacity compound chocolate processing machine to capitalize on the area.
Barry Callebaut speaks to ConfectioneryNews.com about a growing trend for customization, rising demand for certified cocoa and its $950m bid to acquire Petra Foods’ cocoa ingredients division.
The Philippines can evolve as a top-quality cocoa source and serve the needs of growing demand for chocolate in Asia, according to a start-up company trading beans in the market.
German equipment supplier Rasch claims that its new wrapping machine for chocolate novelties is capable of rapid changeovers and can accommodate a variety of different shapes.
Working from beans to chocolate or farmer to consumer brings with it a lot of advantages – including strong sector knowledge and the ability to identify and respond to market trends, says Cémoi.
Sweden-based vegetable fats firm Aarhuskarlshamn AB (AAK) has reported increased operating profit for the fourth quarter, although volumes were hit by hurricane Sandy in the fourth quarter.
Processing and packaging supplier Bosch has reported a fall in the number of enquires to make traditional chocolate bars using its equipment as customers opt for healthier options such as grain-based bars and sugar-free chocolate.
Flexibility was the aim behind Carle&Montanari-OPM’s new launches for chocolate preparation and primary packaging that it showcased at ProSweets, its sales and marketing manager said.
Netzsch has claimed that it offers an energy efficient chocolate production process as its grinding and liquid-conching processes run simultaneously in different equipment.
Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.
Confectionery can overcome its unhealthy and industrially-produced image by marketing the authenticity of products and doing more to engage consumers, says the Gottlieb Duttweiler Institute (GDI).
Confectioners must position themselves in the premium or value segment or face sales meltdown as consumers alter spending habits, according to Rabobank.
Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process consuming 50% less energy than conventional tempering.
Barry Callebaut has unveiled new cocoa and chocolate products at ISM in Cologne, including Cameroon origin cocoa for baked goods, and single origin chocolate from Cameroon and Java.
The cardboard packaging market will continue to be driven by ecological aspects for 2013 but also increased interest in special effects, the CEO of PAWI Packaging says.
Mondelez is expanding in the Middle East having recently signed a joint venture in Saudi Arabia last week. ConfectioneryNews.com asks the industry giant if halal certification and alcohol-free labeling have been factored into its growth plans.
Germany confectionery exports were at the lowest level since 2005 last year as the market was hit hard by EU sugar shortages, according to the German confectionery Association (BDSI).
Cadbury owner Mondelez International has entered a joint venture to expand distribution in Saudi Arabia, which it calls an “important and strategic market” in the region.
The chocolate industry is behind in tackling some cocoa supply issues and must work more closely to avert shortages, according to Mars’ head of sustainability.
Barry Callebaut has acquired Sweden’s ASM Foods from Carletti and has taken over additional operations from Carletti in Demark to up its production capacity in Scandinavia.
Euromonitor International is predicting that demand for cocoa products will not outstrip supply by 2017, contrary to the International Cocoa Organization’s (ICCO) forecasted cocoa deficit.
UK premium chocolate firm Thorntons has restored sales growth in its second quarter trading update as its focus shift from own-stores to commercial sales pays dividends.
An analyst from Rabobank expects the European cocoa grind to pick up this year after data released today showed 2012 figures were the lowest in seven years.
Lindt & Sprüngli recorded strong sales growth in 2012 and could prove an attractive “end game” acquisition for fellow Swiss confectioner Nestlé, according to one analyst.
Wrigley UK is expecting an additional £12m ($19.3m) in sales by introducing smaller sized bottle packs for chewing gum that are more affordable for consumers.
Bristol couple Ian and Ruth Yard sold their food retail outlet and invested the £250,000 in setting up their first factory manufacturing Ooh! Chocolata chocolate bars.
Good Cacao CEO talks to ConfectioneryNews.com about boosting the appeal of healthy chocolate, the functional ingredients to look out for in 2013 and challenges in formulation.
