Three new sustainability initiatives transforming the cocoa and sugar sectors
By Natasha Spencer-Jolliffe
News & Analysis on Chocolate, Candy and Cocoa
News
Commodities
More→
Mondelēz International’s share earnings cut as cocoa costs predicted to rise
By Nicholas Robinson
EUDR ‘no risk’ status cancelled and 12 month delay reconfirmed
By Nicholas Robinson
Promotional features
More→
The growing trend of personalization in confectionery
Paid for and content provided by esarom
CBE and specialty fats and oils emerge as the sustainable choice for chocolate and confectionery
Paid for and in partnership with Manorama Industries Limited
The Power of One: A multi-dimensional experience that elevates the enjoyment of gums and jellies
Paid for and content provided by Tanis
Natural blues: Using spirulina concentrates to achieve vibrant confectionery colors
Paid for and content provided by EXBERRY® by GNT
Ingredients
More→
Natural colour development set to ramp up in 2025
By Natasha Spencer-Jolliffe
How mouthfeel will drive confectionery innovation in 2025
By Natasha Spencer-Jolliffe
Mondelēz International appoints new European president
By Nicholas Robinson
Putting sugar reduction on front-of-pack labels
By Natasha Spencer-Jolliffe
Industry voices
More→
Kraft Heinz and Mondelēz International among companies targeted by UPF lawsuit
By Augustus Bambridge-Sutton
Manufacturers
More→
Why Veganuary is the new seasonal sweet spot for Swizzles
By Natasha Spencer-Jolliffe
New Product Development from Toblerone to Hotel Chocolat
By Natasha Spencer-Jolliffe
Calorie-free sweetener producer pursues sweet protein growth
By Natasha Spencer-Jolliffe
Markets
More→
Confectionery giants amass almost $500 million in US advertising spend
By Natasha Spencer-Jolliffe
Farmers building climate resilience face $151 billion financing gap
By Natasha Spencer-Jolliffe
Processing & packaging
More→
How the confectionery space is avoiding the impact of plastic on the environment
By By Natasha Spencer-Jolliffe
Will flexible packaging revolutionise confectionery casing?
By Natasha Spencer-Jolliffe
Five ways robotics tech is revolutionising confectionery
By Natasha Spencer-Jolliffe
R&D
More→
What’s hot in confectionery? New product development from Hershey to Hi-Chew
By Natasha Spencer-Jolliffe
What’s hot in natural and clean confectionery?
By Natasha Spencer-Jolliffe
‘Modern-day Willy Wonka’ presses ahead with sustainable cacao
By Natasha Spencer-Jolliffe
Regulation & safety
More→
EU Commission proposes EUDR implementation delay
By Jane Byrne
Can cocoa become fully traceable ahead of the EUDR?
By Natasha Spencer-Jolliffe
Sustainability in confectionery: Six ways to drive a greener future
By Natasha Spencer-Jolliffe
Retail & shopper insights
More→
GLP-1 drugs affect chocolate giant
By Natasha Spencer-Jolliffe
Embrace the ‘perfectly imperfect’ era in 2025
By Natasha Spencer-Jolliffe
Chocolate sales still soaring in US with consumers favouring milk variety
By Natasha Spencer-Jolliffe