Confectionery

Happy Valentine’s Day – Cocoa Glut Causes Price Decline

13 Feb 2016 --- As the most romantic day of the year approaches, chocolate sales are surging around the world more the usual as the cost of cocoa has fallen to an eight-year low. As cocoa growers across West Africa and Latin America collect higher than average harvests, production levels are increasing, leading to a boom year for cocoa supplies. As this accounts for around 70% of the world’s cocoa production, global prices are being pushed down - the lowest since 2008.

Opinion Edge: The Supplier View – Sweet Inspiration

08 Feb 2017 --- Key suppliers offer their thoughts on key sweet goods trends to watch. Trends include the rise in blurring boundaries, whereby savory and sweet flavors are combined together in NPD.

Translating Key Trends Across Sweet Categories

08 Feb 2017 --- A look at trends across four key themes: Healthy, Sustainable & Clean, Premium and Indulgent.

INTERVIEW: Barry Callebaut Looks to Meet 2025 100% Sustainable Chocolate Goals

06 Feb 2017 --- The future of cocoa farming currently looks bleak and requires intervention from industry in order to protect the long term future of cocoa and chocolate. 60% of cocoa farmers in West Africa are living in extreme poverty. As a direct result of cocoa farmer poverty, it is estimated that more than 2 million children are working on cocoa farms in Côte d'Ivoire and Ghana alone. Deforestation is one of the biggest causes of global warming and threatening the ecosystem that provides chocolate ingredients.

Barry Callebaut Presents Range of Chocolate and Fruit Fillings at ISM

31 Jan 2017 --- At the ISM trade fair in Cologne, Barry Callebaut launched a range of fillings for confectionary and bakery creations. The fillings of the world’s leading manufacturer of high quality chocolate and cocoa products are the answer to satisfy consumer needs for premium, multisensory experiences. The new range enables professionals worldwide to work with delicious chocolate and fruit fillings with low water activity.

BENEO Presents Innovative Sugar-Free Concepts at ISM 2017

30 Jan 2017 --- At ISM 2017 in Cologne, BENEO is set to inspire visitors with its latest innovations in sugar-free hard candies presented in its new Sweets Collection. 

HERZA Schokolade Present New Chocolate Trends Products

24 Jan 2017 --- At this year’s BioFach in Nuremberg, HERZA Schokolade will present attractive new products enabling manufacturers of muesli, ice cream, bakery products and snacks to follow current consumer trends. For the retail trade, in particular, the company offers a wide range of organic baking ingredients for a private label strategy. Visitors to the BioFach exhibition will find more information on the advantages of the various novel products on Stand 9-435 in Hall 9.

KEY INTERVIEW: Cargill President Highlights Trends in Chocolate

12 Dec 2016 --- Cargill’s cocoa and chocolate business offers the food industry a wide range of both standard and customized cocoa and chocolate ingredients for use in bakery, confectionery, dairy and other applications all over the world. The company’s product range includes high quality chocolate, coatings, fillings, and more recently the Gerkens cocoa powders range which has a new addition, reported by FoodIngredientsFirst last month. 

Cargill Highlights Key Trends in Chocolate

06 Dec 2016 --- Cargill’s cocoa & chocolate business has just released its comprehensive report highlighting key sector trends to help manufacturers develop their next winning innovations.

Amnesty Accuses Wilmar Palm Oil of Child and Forced Labor Practices

01 Dec 2016 --- Amnesty International claims some of the biggest brands in the food industry, including Nestle and Unilever, are linked to palm oil that has been sourced using child and forced labor practices. 

Nestle Discovers Breakthrough to Cut Sugar in Chocolate by 40 percent

01 Dec 2016 --- A major breakthrough by Nestle scientists has led to bold claims of “making less sugar taste just as good” - with the potential to reduce sugar by up to 40 percent in the confectioners products. 

Grocery Chain See 20 Percent Sales Lift After Advice from Wrigley and Mars

01 Dec 2016 --- Wrigley and Mars claim that retailers are seeing a 20 percent lift in sales after taking advice from the two companies on merchandising techniques. The two food giants have collaborated on an initiative called ‘Transaction Zone Vision’, which they claim can help transform grocery sales by offering grocers advice on how to maximise sales from changing trends such as increased snacking as well as shopping through new channels such as on mobile.

Thew Arnott Launches Vegan Shellac Coatings

21 Nov 2016 --- Specialist ingredient company Thew Arnott is now offering a natural vegan alternative to Shellac in its range of AraTAs coatings for confectionery and pharmaceutical products.

Mars to Buy Out Buffett in Confectionery Deal

07 Oct 2016 --- Mars is planning to combine its chocolate and Wrigley segment to create Mars Wrigley Confectionery in a deal which includes well-known brands like Snickers, M&M’s, Galaxy, Maltesers and Twix. 
 

Barry Callebaut Expands Singapore Facility

07 Oct 2016 --- The Barry Callebaut Group, the world’s leading manufacturer of high quality chocolate and cocoa products, has announced a major expansion to its manufacturing facility in Singapore which will be used to drive continued growth and expand production capability to meet demand for more chocolate in the region.

Barry Callebaut Opens First Chocolate Factory in Indonesia

05 Oct 2016 --- The Barry Callebaut Group, the world’s leading manufacturer of high quality chocolate and cocoa products, has celebrated the grand opening of its first chocolate factory in Indonesia. As announced in June 2015, Barry Callebaut entered into a long-term outsourcing agreement with GarudaFood Group, one of the largest food and beverage companies in Indonesia, which involves the supply of at least 10,000 tons of compound chocolate per year to GarudaFood as well as the set-up of Barry Callebaut’s own operations.

Ingredients for Diabetes Management

01 Oct 2016 ---  Years of research has been dedicated to determining the anti-diabetic potential of various plant species. Several herbals have demonstrated positive health effects associated with diabetes management.

Galactic Increases Prices in EMEA Region

26 Sep 2016 --- Galactic, a long-time producer of lactic acid, its derivatives and other natural solutions, increases the price of its products. The price increase will be applied on all product ranges in the whole EMEA region. The new sales prices will be effective immediately, as far as contracts allow.

Dutch Program to Discover Technologies for Starch Modification

20 Sep 2016 --- Dutch university researchers are investigating new milder and more efficient technologies for the modification of starch polysaccharides which could have big implications for food products like desserts, soups and sauces.

Barry Callebaut to Extend Strategic Supply Partnership With Mondelez in Belgium

15 Sep 2016 --- Barry Callebaut has announced plans to acquire and integrate the chocolate production facility of Mondelez International in Halle, Belgium. Mondelez International would enter into an agreement with Barry Callebaut for the long-term supply of 30,000 tons of liquid chocolate per annum. Under a toll-manufacturing agreement, Barry Callebaut would make certain consumer products for Mondelez International that are currently produced at the chocolate plant in Halle.