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.
Recent research shows that the color of beverage containers influences consumer enjoyment, with results indicating that orange and dark-cream colored cups enhanced the flavor, sweetness and aroma of hot chocolate.
Premium chocolate will help the Ukrainian confectionery market return to growth despite sugar confectionery currently proving the more popular category, according to an analyst Leatherhead Food Research.
Chocolaterie de Bourgogne, a new company formed from Barry Callebaut’s sale of its last consumer goods factory, speaks exclusively to ConfectioneryNews.com about the firm’s inauguration, its priorities for 2013 and a recent bomb threat at its factory.
Lindt and Haribo’s trademark battle over golden bears in Germany will drag on until a Supreme Court decision despite yesterday’s ruling in favour of Haribo, sources told this site.
There is no end to the possibilities of functional chocolate bar development and firms must specialize to succeed in a sector dominated by big players, a Herza Schokolade product developer says.
Lindt & Sprüngli's US subsidiary Ghirardelli Chocolate is facing a class action lawsuit over allegations that five of its products purported to contain white chocolate mislead consumers by containing none.
The Hershey Company has joined the advisory council of a new non-profit organization – the Sustainability Accounting Standards Board (SASB) - that aims to develop industry-wide standards on sustainability.
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
Mondelez International, Nestlé, Ferrero and Mars have all signed the Abidjan Cocoa Declaration and pledged to create a sustainable cocoa industry that guarantees a fair deal for farmers.
The German Confectionery Association (BDSI) has said that chocolates in advent calendars pose no health risk after a consumer group linked products to ‘cancerous’ mineral oils.
Potentially cancerous mineral oils have been found in advent calendar chocolates including ones from Nestlé, Mondelez and Lindt, leading a consumer group to call for manufacturers and packaging firms to change packaging inks and machine lubricants.
ConfectioneryNews.com presents an interactive map of the fastest growing and fastest falling chocolate markets in the world over the past five years complete with analysis from Euromonitor International.
Mondelez International-owned Cadbury has filed a patent for a chocolate that can tolerate hot climates by re-refining the chocolate after the conching step.
Consumers in Portugal are turning their backs on branded chocolates in favor of supermarket brands as the domestic economy bites, according to the CEO of Portuguese confectioner Imperial-Produtos Alimentares.
Confectionery downsizing was a big contributor to higher UK consumer prices in October, according to figures from the Office for National Statistics (ONS), as big players like Mars, Mondelez and Nestlé cut chocolate pack sizes.
Chocolate manufacturers can grow further in India with premium products after already opening up the market to low-income consumers, according to an analyst.
Singapore-based Petra Foods has posted sales and profit declines in the third quarter (Q3) as it complained of weak global demand for chocolate that halved profits in its cocoa ingredients division.
The Hershey Company has reported a profit drop in its third quarter (Q3) results after tax rate rises, commodity costs and charges related to supply chain efficiencies hit the company’s results.
The North American cocoa grind has dropped 2% in the third quarter (Q3), leading one analyst to call the region’s largest nation a “staling” chocolate market.
It is three times more expensive to produce stevia chocolate than a sugar counterpart as fiber blends required to give the chocolate structure drive up costs, according to the CEO of Cavalier.
Mondelez International has issued a US recall of a variety of its Green & Blacks chocolate brand over fears the product may be contaminated with Salmonella.
Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.
Gunther Grant has developed a security feature for promotional prize tickets in chocolate bars used as giveaways in casinos to curb fraud among customers, it said.
Cadbury UK and Kraft Foods R&D in the US have filed a patent application for an improved chocolate depositor that the companies claim allows manufacturers to better meet output demands and cope with new formulations.
Chocolate manufacturers must invest in luxury and premium to drive sales in developed economies but dedicate focus on distribution and mid-priced products for emerging markets, an analyst says.
Chocolate giant Barry Callebaut has announced the opening of its first ever Chocolate Academy in Mexico – the latest product of its exclusive distribution partnership with Chocolates Turin.
