Corporate sustainability programs do not go far enough to stamp out child labor on cocoa farms - only third party certification will do, says a new campaign.
The European Commission has said there is enough competition from ADM and Cargill to make Barry Callebaut’s $950m acquisition of Petra Foods’ Ingredients division free from competition concerns.
The chocolate and cocoa industry has pledged $3m in new funds to global cocoa sustainability as major firms including Mondelez, Hershey and Cargill talk about their new initiatives.
Researchers have determined the average size of confectionery and chocolate aisles in supermarkets across eight developed countries with the UK devoting more aisle space for them than other nation.
South Korea has one of the lowest birth rates in the world and confectioners must think about how they can cater to an increasingly aging population, according to Leatherhead Food Research.
More people in the US favored dark chocolate in 2012 than they did the prior year due to its potential health benefits, according to market analysts Mintel.
When stevia sealed EU novel foods approval in December 2011 it was heralded as the holy grail of sweeteners, but has it lived up to all the hype for chocolate?
Ferrero is considering building its second factory in Cameroon after a company delegation held talks with the Cameroonian government, according to press reports.
Fair Trade USA is considering much maligned changes to its labeling policy that would no longer require brands to source ingredients from a Fair Trade source even when one is available – is its draft policy fair or misleading?
Cocoa butter is estimated to be the fat source for around 40% of chocolate bars compared to 5% for cocoa butter equivalents (CBE) – but the balance could be shifting.
Nestlé USA announced at the National Confectioners Association (NCA) show that the company is expanding its Nestlé Cocoa Plan responsible sourcing program to its American product offerings.
At the Sweets and Snacks Expo in Chicago, new confection and snack products on display reflect what flavors, ingredients and categories candy consumers are hungering for.
The potential of cocoa to beneficially impact ‘good’ cholesterol levels may be linked to the theobromine content and not the flavonoids, says a new study from Unilever Research & Development Vlaardingen.
Spanish-based firm Natra claims sales for its private label division in North America will double within three years after it agreed a deal to rent a production facility in Canada to spearhead growth.
Confectionery is a novel way to control your weight, according to private label firm Carmit Candy which has just launched a weight management chocolate wafer bar.
Singapore-based Petra Foods has reported first quarter profit gains in its branded consumer division driven by rising chocolate consumption in markets such as Indonesia and the Philippines and improved margins by introducing more premium products.
Chocolate is a strong carrier for probiotics and could present an opportunity for brand manufacturers to introduce products to improve gut health, according to supplier DuPont.
Diageo technical director Luca Lupini believes confectionery flavored spirits are an ‘amazing opportunity’ for the firm, and insists the sub-category brings out the best in its R&D team.
Cocoa processing is increasingly moving to origin countries, particularly those in regions where chocolate consumption is rising such as Brazil and Indonesia, according to ADM Cocoa’s head of innovation.
More than 70 Hershey suppliers assembled in Baltimore on Wednesday (May 8) to attend an open innovation forum designed to help the firm improve and accelerate the innovation process via collaboration with external partners.
Fair Trade USA claims that draft changes to its labeling policy allowing brands with 20% certified ingredients to carry its logo are justified in composite products like chocolate because components like sugar are mainly sourced domestically in the US...
Barry Callebaut’s innovation department has revealed that the level of cocoa flavanols, which are associated with a string of positive health effects, vary depending on where beans are sourced.
Founded in the same year that Edison created the first functioning light bulb, Thompson Brands is one of America’s oldest chocolate companies. But it hasn’t stayed in business this long by resting on its laurels, CEO Gene Dunkin tells Elaine Watson.
Consumers in emerging markets are more receptive to new chocolate products than counterparts in established markets because they don’t have a point of reference, according to ADM Cocoa’s innovation chief.
Not-for-profit organization Fair World Project has criticized changes to Fair Trade USA's labeling policy, which allows chocolate to carry the seal when it contains a high percentage of other ingredients like sugar that are not fairly traded.
UK chocolatier Thorntons has reported increased sales in the third quarter as its focus on the commercial channel drove performance over Valentine's Day, Mother's Day and Easter.
Launches from Hershey, Mondelez and Nestlé were among the top 100 bestselling new food and drink items in 2012 having filled consumer needs for convenience, indulgence and functionality, according to Information Resources (IRIs) ‘New Product Pacesetters’...
Mondelez International has followed its peers Nestlé and Mars in making commitments to tackle gender inequality on cocoa farms after coming under fire from Oxfam and consumers.
The chocolate industry in Switzerland has reported a value sales decline in 2012 as the strong Swiss franc harmed exports and warm weather damaged consumer sentiment at home, according to trade association Chocosuisse.
Wales-based character confectionery firm Bon Bon Buddies is aiming to double its sales in the next five years through growth in international markets such as the Middle East.
Eating chocolate may increase incidence and severity of acne by stimulating microorganisms that cause the condition, according to a team of Dutch researchers.
