Major UK supermarkets are trimming the number of confectionery SKUs as competition from discounters forces them to simplify ranges, according to research by IRI.
French equipment supplier Procys has developed an industrial online printing system using caramel-based food inks that it claims offers biscuit manufacturers flexibility to produce personalized products at scale.
API which makes foils, laminates and holographs for brand enhancement and packaging protection for the snacks, beverage and confectionery industry, has expanded its management team in the UK and Poland.
The global industrial chocolate market is expected to grow volumes 2.4% a year up to 2019 as Barry Callebaut, Cargill and others make headway in Latin America and Asia, says Technavio.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
The recent finalization of the Trans Pacific Partnership is good news for confectioners and sugar-using manufacturers across the US, according to Rick Pasco, president of Sweetener Users Association (SUA).
ConfectioneryNews will host three live sessions at ISM and ProSweets 2016 and seeks experts in confectionery packaging, chocolate reformulation and companies with innovative strategies to reach Millennials to join our panels.
Deal will support Hosokawa Bepex’s bakery & grain processing portfolio
The world’s largest fine flavor cocoa plantation Hacienda Victoria says big industry players such as Lindt and Barry Callebaut are showing strong interest in sourcing single estate fine flavor cocoa from Ecuador.
By Rachel Nicholls, registered trademark attorney, Marks & Clerk
Confectionery companies may have to use clear packs and ditch all branding if they hope to trademark a shape, a move that could end up deterring consumers, writes trademark attorney Rachel Nicholls.
Videojet Technologies has launched an Ultra Grade black ribbon for its DataFlex and 6X00 thermal transfer overprinter (TTO) products used in a variety of applications including the snack, bakery, confectionery and candy markets.
Confectionery consultant Curtis Vreeland assesses the growing US bean-to-bar chocolate market and asks several artisanal chocolatiers how and if they can co-exist with multinationals.
Bosch has partnered with Amcor to create the best material for its SVE 2520DZ Doy Zip vertical bagger, currently used for chocolate, nuts and confectionery.
Consumers end up eating for much longer stretches of the day than they had anticipated with over half of adults eating over a 15-hour span daily, says new research.
Nestlé will launch its Swiss bean-to-bar premium chocolate brand Cailler in key international markets via e-commerce as it looks to plug an alleged gap in its premium confectionery portfolio.
Three class action lawsuits brought in California allege Mars, Nestlé and Hershey use child labor to produce their best-selling chocolate brands. The firms say they are tackling the issue and will fight the cases.
Lindt & Sprungli has been cleared by a German court to keep producing its golden chocolate teddy bear, otherwise known as Goldbären, following an almost three-year spat with Haribo.
By Tiger Joyce, president of the American Tort Reform Association
US state legislators should revise Consumer Protection Acts so confectioners are not hit with ‘preposterous’ lawsuits such as one accusing Perfetti Van Melle of slack filling gum packs, writes the president of the American Tort Reform Association.
Fourteen genomes of Colombian Fino de Aroma cocoa have been discovered and analyzed in research that could lead to unique flavors for the chocolate market.
Sandvik Process Systems has snapped up Dutch company SGL Technology following a long collaboration between the firms in engineering machines for chocolate production.
Legal experts say a European Court of Justice (CJEU) ruling yesterday will make it tough for Nestlé to register the four-finger wafer shape in the UK, where Mondelēz is trying to block the trademark.
Scientists have identified a genetic defect in oil palms, called bad karma, which reduces yields – a finding that could save industry both time and money, they say.
‘You can’t say you’re sustainable when you’re not reaching the majority,’ says cocoa farmer body
The International Cocoa Farmers Organization has called on the chocolate industry to directly source from cocoa farmers and support efforts to reach 90% of farmers it says have been neglected in cocoa sustainability plans.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be a delivery vehicle.
As part of FoodProductionDaily's Factory Focus feature yesterday, Vikki Geall, senior confectioner, Nestlé UK & Ireland, reveals her tricks of the trade from sourcing flour for Blue Riband, creating a KitKat flavour and launching Rowntree's...
Chocolate makers can up the premium proposition of tablets with imperfect nut inclusions visible on the surface, claims Barry Callebaut’s Spanish nut business La Morella Nuts.
Nestlé UK and Ireland has partnered with the National Centre for Food Manufacturing at the University of Lincoln to find the chocolate makers of the future.
Mondelēz International’s director of field shopper market shares details on eight technology startups that will help promote power brands such as Trident and Oreo.
Mondelēz International has opened a $30m line in Poland to produce popular brands such as Milka, Cadbury and Oreo as it anticipates a recovery in Europe’s chocolate market.
Perilous working conditions for sugarcane growers in Central America have claimed around 20,000 lives in the past decade and supply chain advisor Solidaridad says the food and drink industry can no longer ignore the epidemic.
