Hosokawa Bepex which supplies production equipment for the confectionery industry has developed a concept for quick mass changes for chocolate, which has been filed for patent.
Mondelēz International has continued to grow below the overall chocolate market in first quarter of 2015 after it was the first to raise wholesale prices last year. However, it expects its chocolate business to rebound in H2.
Asia is poised to help meet rising demand for cocoa, but its key producer Indonesia faces quality concerns and its government lacks incentive to grow the sector.
Special Edition: Beyond 2020 - the future of sustainable cocoa
The chocolate industry must ramp up support for good agricultural practices on existing cocoa farmland or else rainforest will be chopped down to make way for new plantations and it may face supply constraints, say stakeholders.
Special edition: Beyond 2020 - The future of sustainable cocoa
Rising temperatures could seriously change where cocoa is grown in the next half-century and global output could be threatened if the chocolate industry does nothing to protect its key crop.
The feeling of moral satisfaction that consumers get from eating ethical food change their taste experience for the better - and means they are willing to pay more, according to a European survey.
Roshen plans to close its confectionery plant in Mariupol, where production has been suspended since February 2014, as pro-Russian rebels threaten to seize the city.
Vietnamese state-owned companies plan to convert some coffee and rubber plantations to cocoa, delivering a significant boost to the country’s annual output, says Vietnam’s principle cocoa buyer Puratos Grand-Place.
Japanese consumers are eating more dark chocolate at the expense of milk varieties as interest grows in cocoa polyphenols, says leading domestic chocolatier Meiji.
Multinationals chocolate companies and the public and private sector will come together this week to assess the future of cocoa sustainability in Asia and how to capitalize on rising chocolate demand in the reg
Nestlé USA will shift a majority of its US to Puerto Rico shipments from the Port of New York and New Jersey to JAXPORT (Jacksonville Port Authority) in Jacksonville, Florida.
Investing in 3D printing could open new markets and generate huge cost savings for food manufacturers and retailers, but first companies must overcome potential regulatory and legal hurdles, many of which are not yet identified, warn food and drug lawyers...
Mondelēz, Mars, Nestlé and Barry Callebaut and Cargill are backing a three-year sustainable cocoa program in Indonesia, which aims to reduce poverty and greenhouse gas emissions.
Latest innovations in the global chocolate market include beer and yogurt flavoured products and non-traditional flavours and textures, according to a new report by Mintel.
Posh chocolate manufacturer and retailer Hotel Chocolat has withdrawn its ‘Milk Free Milk’ chocolates due to fears they may contain traces of milk, which were not mentioned on the product label.
Machu Picchu Foods (MPF), a Peruvian cocoa processor/exporter and chocolate manufacturer, recently expanded its product portfolio with ice cream wafer cones following the purchase of wafer company Montecorvino from Callao.
Brazil considers raising minimum cocoa content to 35%, in line with US standards
Authorities in Brazil are planning to ramp up the quality of chocolate products sold in the country, which could result in greater demand for cocoa beans and higher prices for cocoa growers.
Chocolate companies should buy fine flavor cocoa directly from growers and pay greater premiums to expand the premium chocolate segment, says artisan firm Duffy’s Chocolate.
Nestlé has implemented a child labor prevention system that goes further to detect and stamp out the practice than existing methods, according to its implementing partner the International Cocoa Initiative (ICI), which says it could become the industry...
Lucy McGeorge is following in the footsteps of her grandfather, Ronald (Ronnie) McCrindle as an engineering apprentice in electrical, maintenance and repair at Nestlé, Girvan in Scotland, a chocolate crumb manufacturing facility which goes into brands...
Barry Callebaut has outgrown the chocolate confectionery market in its half-year results, but its cocoa ingredients arm continues to be hampered by low cocoa ratios.
Washington, D.C.-based startup Undone Chocolate is on a mission to combine flavor and health and to succeed it is willing to pay three times more than the premium price for Fair Trade to secure the highest quality cacao beans farm direct.
The U.S. National Confectioners Association (NCA) is worried retaliatory taxes in Mexico and Canada from country-of origin labeling could see American-made chocolate disappear from its main export markets.
Small-to-medium sized confectioners making their first moves into export markets must be clued up on local regulations, consider temperate changes and pick distributors carefully to avoid mishaps, says UK firm Lauden Chocolate.
Nestlé is aiming to reposition its Swiss Cailler brand as a high-end chocolate for international markets to fill a gap analysts have identified in its premium chocolate portfolio.
Thanks to a little ingenuity, Candy Treasure has brought to the U.S. legally a line of much-loved chocolate surprise eggs and sports balls filled with whimsical small toys that, until now, FDA and the Consumer Product Safety Commission banned in America.
By Antoine Boudib, Managing Director, Akuafo Adamfo Marketing Company Ltd, a Finatrade Company
Cocoa buying companies are the main intermediaries between the chocolate industry and farmers and should not be forgotten in the pursuit of sustainable cocoa, writes one of the largest licensed cocoa buyers in West Africa Finatrade.
Rasch has launched a mobile tempering unit that it says has a bigger cooling surface than competitor machines and a second cooling level for more homogeneous chocolate masses.
The chocolate industry must commit to longer sourcing agreements if it expects farmers to be able to invest in cocoa productivity and quality, according to a leading farming cooperative in Côte d’Ivoire.
Empowering women in small-hold agriculture is essential to boosting productivity, creating new product launches and generating business - and companies are starting to realise this, says a Fairtrade Foundation report.
Barry Callebaut has employed techniques similar to those used in the Belgian beer industry to develop a yeast for controlled cocoa fermentation that it claims will lead to better tasting chocolate.
Belgian startup Fairy Chocolates plans to gradually introduce its éclair praline fusion Cho’clair across Europe after bagging an innovation award at ISM.
Four years ago two Scottish women with little experience of the food industry started developing a gourmet chocolate brand. Now they are moving into export markets – so what were the ingredients of success?
LoeschPack has introduced a horizontal flow wrap machine with hot seal capabilities that it claims will help confectioners protect product integrity in hot climates and pack at greater speeds than competitors.
![Information about the food's ethicality often bears little or no implications for its nutritional and gustatory quality but [the ethical label] may positively influence taste, say the researchers.](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/9/3/4/6/1896439-1-eng-GB/Organic-fairtrade-taste-better-because-consumers-feel-morally-superior.jpg)
![IRI retail expert: 'It’s reasonable to assume that [retailers] could have done a lot better this year if they hadn’t sold out of eggs!'](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/9/1/7/8/1918719-1-eng-GB/UK-retailers-missed-5.2m-Easter-confectionery.jpg)
