Barry Callebaut has made available a range of low-sugar chocolate designed to promote an improved nutritional profile to confectionery that doesn’t compromise on taste.
UK supplier Whitakers Chocolates sees increased export opportunities after receiving accreditation to produce Fairtrade, Rainforest Alliance and UTZ chocolate for private label customers.
Hershey says it is not in the business of processing cocoa, contrary to a Reuters report claiming it was considering a semi-processed cocoa facility in Côte d’Ivoire.
Divine Chocolate has redesigned its packs for the first time in five years to add an embossed seal front of pack indicating cocoa farmers own the company.
The US chocolate confectionery space will soon see a surge of Brazilian free-from products as the country has started exporting its better-for-you products using the nation’s well-known acai berry.
In an ironic twist, consumer desire for cleaner nutrition labels is extending to their preferences for minimalist packaging that is free-from the certification logos and claims that call attention to simpler, easy-to-understand ingredient decks as illustrated...
Sugar may help cocoa flavanols to be better absorbed in the digestive system, however this will provoke a spike in insulin, undoing its beneficial effect, speculates a researcher at Coventry University.
Hershey says it is continuing to explore the possibilities of 3D chocolate printing partnering with a ‘world-renowned culinary school’ and funding two students to focus on exploring real-world applications of the technology.
The M&M’s maker Mars will take a minority stake in KIND Snacks, a deal that aims to bring KIND's nutrition bars and granola products onto the global stage.
Cocoa producer organizations fear there is a growing number of so-called ‘fake cooperatives’, which are beholden to chocolate companies and cocoa traders that provide financial assistance.
Swedish supplier Bayn Europe claims oat oil is an alternative, clean label emulsifier providing better yield stress in sugar-reduced chocolate than polyglycerol polyricinoleate (PGPR) and soy lecithin.
Fourteen Mondelēz employees across the global have finished their ‘Joy Ambassadors Program’ in Ghana, gaining a firsthand understanding of ‘the challenges and opportunities in securing a sustainable cocoa supply.’
Allulose-sweetened chocolate startup Allulite Nutrition debuted its products at the FNCE (Food and Nutrition Conference & Expo) show recently in Chicago, and it hopes to become a $1bn brand in the next few years for Hershey to acquire.
New Jersey Economic Development Authority (EDA) has approved Mars Wrigley a $3.15m annual tax credit package over 10 years for bringing 483 jobs to the state.
Hershey took the largest share of Amazon’s candy purchases in October this year compared to Mondelēz-owned Sour Patch Kids, Mars’ Skittles and Starburst, and Perfetti Van Melle’s Airheads, according to a new report from Edison Trends.
Cocoa & Forests Initiative members have disclosed plans for ending cocoa-driven deforestation, in pledges made at the UN Climate Change Conference (COP23).
Mondelēz was in a strong legal position to stop Poundland’s Twin Peaks from hitting shelves, but the pound store ended up securing a good deal revealing its rising status, says a legal expert.
Hershey’s CEO Michele Buck recently said the company is ‘very open to mergers and acquisitions,’ and sees them playing ‘a key role’ in Hershey’s growth agenda.
Chocolate companies should rethink cocoa sustainability programs to reverse low adoption rates for training and technology, says The Scientific Committee of the International Symposium on Cocoa Research.
The great, great, great grandson of Cadbury’s founder, James Cadbury, has developed an avocado chocolate bar prior to this year’s holiday season for vegan consumers.
IOI Loders Croklaan says it has created a ‘breakthrough ingredient’ called Creamelt 600 LS, a non-hydrogenated low-saturated fat for confectionery fillings, which it will present at Fi Europe 2017.
Constantia Flexibles has created an aluminium foil wrapper, called Unshredded Wrap, which ‘ends the frustration of chocolate lovers trying to peel off the protective layer in little bits’.
Barry Callebaut announced its full-fiscal year 2016/17 sales revenue increased by 1.2%, reaching CHF 6.8bn ($6.8bn), while its net profit grew by 39.6% during the period.
A district court judge in Frankfurt has ordered Ferrero to label the number of individually wrapped chocolates on its Raffaello’s packaging after a local consumer complained that the product only showed its total weight.
Chocolate samples using cocoa from Dominica, Hawaii, Martinique and Sierra Leone were among the 18 winners of the International Cocoa Awards 2017 and could offer strong prospects for premium chocolate companies, say the event organizers.
Chocolate and cocoa companies should report more on the impact than the reach of their cocoa sustainability programs, according to a consultation paper by a group of NGOs.
