Northern Irish chocolatier Cobden and Brown has plans to enter southern neighbor the Republic of Ireland after recently introducing a 100% cocoa bar, according to the company’s founder and CEO, Caroline McArdle.
Spun Candy founder, James Ellender cannot be accused of resting on his laurels since achieving success with his British experiential confectionery concept in the UK. Here, we speak to the ambitious entrepreneur about his aggressive pursuance of the sweet...
Peruvian daisy yacón will be the natural sweetener of the future in the chocolate industry, according to British raw chocolate startup Adam’s Fresh Chocolate.
Canadian aspartame-free gum and mint manufacturer, The PUR Company, has introduced two new gum flavors during the recent Expo East in Baltimore, MDi including a bubblegum SKU.
EU rules allowing a maximum of 5% vegetable fats other than cocoa butter in chocolate are a threat to artisan chocolate producers, says a French member of European Parliament.
Theo Chocolate says one of the greatest challenges it faces as a company committed to a responsible and transparent supply chain is “greenwashing” in the premium chocolate category.
Startup couverture supplier Sambirano Valley Chocolat has opened a chocolate technology center in Canada and has plans for its own cocoa plantation in Madagascar.
Lindt is to launch Swiss Masterpieces Bijoux Collection at the Tax Free World Association World Exhibition & Conference (TFWA) in Cannes, France this October, as it aims to bump up sales in its travel retail segment.
Papermaker James Cropper has launched a food contact-approved range of luxury papers for dry, moist and fatty foodstuffs for the food packaging industry.
Online meal kit company Chef’d has struck a deal to produce Hershey branded desserts as the US chocolate leader expands into flourishing US meal kit market.
Premium chocolate brand Baron Chocolatier has launched a line of chocolate bars exclusively at Dollar General across the US, while separately it plans to expand in Mexico and the UK.
Mondelēz plans to take its Milka Oreo brand to US chocolate market after its failed bid for Hershey and will expand its premium chocolate offerings with Green & Black’s.
The bean to bar chocolate market is abound with below-par products as small companies are often left with cocoa unwanted by the major suppliers, says master chocolatier Frederic Loraschi.
A $2m renovation of Ethel M’s chocolate factory store in Nevada is expected to complete in October this year, according to Mars North America’s general manger, Oren Young.
As the public health war against sugar consumption in the US continues to build, food and beverage manufacturer Snapfit hopes to keep chocolate out of the crossfire by offering a sugar-free option that also is natural.
Fourth generation family confectionery business Wolfgang Candy has purchased property in Loganville PA, with a view to establishing a candy manufacturing plant by November this year.
Premium chocolate brand, Lindt, will open its first chocolate stores in Wales, UK and Canberra, Australia respectively later this month to further drive its brand equity.
According to a new report by Packaged Facts, more Americans are choosing food items as gifts, and the occasions range from a holidays to special occasions to “just because.”
Gelita, one of the world’s largest animal-based protein companies, has showcased how neutral-tasting collagen peptides can be used for protein enrichment.
SMASHMALLOW – the latest innovation from food & beverage brand incubator Sonoma Brands – could herald the launch of a new confectionery category: gourmet snackable marshmallows, says founder Jon Sebastiani.
Ferrero has reportedly made a bid to acquire Belgian biscuits and pastries manufacturer Delacre in a move one analyst says could support a push for North America and reduce its reliance on chocolate.
Lindt’s Russell Stover Every Day range has gained listings at major supermarkets such as Walmart since its April release in the US as the brand reduces reliance on key seasons.
Snack sales are growing more than twice as fast in the US ‘speciality gourmet’ retail channel than through mainstream stores, according to retail analysts Spins.
Exclusive Interview: Startup from ex-iTunes producer
Défoncé Chocolatier’s founder and CEO, Eric Eslao, is waiting for the final vote on California's Adult Use Marijuana Act in November. If passed, his cannabis-infused chocolate can be sold in the state for recreational purposes.
Canadian confectionery manufacturers are now able to use sodium hydrogen malate-added powder, developed by Corbion, to improve the sour flavor profile of their products, says the supplier.
A ring-tailed lemur will be the new ringleader for Madécasse chocolate and vanilla, which will undergo a brand refresh this fall with new packaging designed to make the difficult-to-pronounce company’s products more accessible and memorable.
Chocolate makers are being pushed to join Dominican Republic’s plans to triple cocoa yields by 2027. The nation can become as valuable as Nacional, a prized cocoa variety from Ecuador, says the UNDP.
Premium confections and snacks could find new distribution opportunities in unconventional places as more fashion and design retailers start stocking select on-the-go food and beverages that will help fuel and refresh consumers so they can continue shopping.
Little Bird founders Corey and Sara Meyer are aiming to pop out of the specialty category and spread across the nation like wildfire with their sweet and spicy chocolate-covered candied jalapenos.
This site attended the Summer Fancy Food Show in New York to see how trends including clean labels and plant-based protein are shaping the snacks and confectionery markets.
Consumers in North America are expected to eat four fewer chocolate bars per person a year by 2021, prompting the industry to add value with higher cocoa percentages and quality Latin American cocoa.
John Cadbury’s great great great grandson, James Cadbury, has received 150 orders in only five days after he launched his chocolate startup, Love Cocoa.
