Confectionery

Nestlé to Cut 300 UK Jobs and Move Blue Riband to Poland

26 Apr 2017 --- Nestlé UK is informing employees of proposals to make some changes to the factory operations within its UK confectionery business. These proposals span four different sites: York, Fawdon, Halifax and Girvan and may result in a reduction of 298 roles, predominantly at York and Fawdon, through 2017 and 2018. The company expects that these would be achieved through voluntary redundancies.

Hershey Cutting Calories in Classic Chocolate Bars

24 Apr 2017 --- US Chocolate giant Hershey has pledged that all of its standard and king-size confectionary range will come complete with easy-to-read front-of-pack labels which show the amount of calories by the end of next year. And half of all Hershey standard and king-size confections will be 200 calories or less by 2022, as part of the company’s “smart snacking promise”.

Marques to Leave Mondelez as EVP Cofer Steps Up

19 Apr 2017 --- Mondelez International is shaking up its leadership with the announcement that executive vice president of North America Roberto Marques is leaving his role and Tim Cofer will step in as interim president adding to his current role spearheading the company’s global growth strategy.

Barry Callebaut Bucks “Sluggish” Chocolate Market as Volumes Pick Up in Q2

12 Apr 2017 --- The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, saw sales volume growth picking up to +3.5% in the second quarter (first quarter -0.4%), leading to a topline growth for the first six months of fiscal year 2016/17 of +1.4% to 946,782 tons. This contrasts with the -2.1% decline of the global chocolate confectionery market during the same period (Nielsen, Aug 2016-Jan 2017). 

Nestlé’s 30% Sugar Reduction for Rowntree’s Fruit Pastilles

05 Apr 2017 --- Hot off the heels of launching the reduced sugar Kit Kat, Nestlé Rowntree’s brand is unveiling its new 30% less sugar versions of firm favorites, the best-selling Rowntree’s Fruit Pastilles and Rowntree’s Randoms. 

Special Report: Confectionery & Chocolate Trends – It’s Not Only Sugar Reduction on the Menu

04 Apr 2017 --- Sugar remains the key ingredient delivering the sweetness and great taste that consumers are looking for, specifically in the chocolate and confectionery sectors. The quest to combine taste and health is driving NPD, as the industry faces the challenge of balancing public demand to reduce added sugars and create indulgent experiences, while at the same time presenting clean label products.

Interview: Palsgaard R&D Arm Targets Innovation Beyond Food for Growth

03 Apr 2017 --- As Palsgaard celebrates 100 years since its founder, Einar Schou, invented the modern commercial emulsifier, the Danish-based ingredients manufacturer is increasingly looking outside of its base of food for growth. Palsgaard set highly ambitious 5 year growth targets in 2016, aimed at doubling turnover of DKK1 billion (€135 million) in 2021.

Nestlé Rolls Out New Reduced-Sugar Kit Kats With More Cocoa and Milk

29 Mar 2017 --- New versions of one of Nestle’s iconic confectionery brands Kit Kat have been launched with 10% less sugar and more cocoa and milk. 

Haribo to Open First US Candy Factory, With $242 Million Investment

27 Mar 2017 --- Iconic gummy bear brand Haribo, a firm favorite among US consumers for decades, is finally opening a US$242 million manufacturing operation in Wisconsin set to launch in 2020. 

Sensient Launches Range of Natural, Fat-Soluble Flavorings for Indulgent Applications

27 Mar 2017 --- Sensient Flavors have introduced a range of innovative fat-soluble flavors for fillings in bakery, confectionery and dairy applications. Nine sophisticated taste profiles have been developed as internal concepts, either as single or dual flavors: apple & almond, banana split, butter mint, cherry, mango, orange & ginger, peanut, praline and smoked coconut. All of the flavors are natural, suitable for vegan concepts and are Kosher certified. In addition, the peanut and almond flavours are ‘nut free’ nut flavors.

Barry Callebaut Expands Cocoa Nurseries Program in Indonesia

21 Mar 2017 --- One of Barry Callebaut’s primary goals in Forever Chocolate is to lift more than 500,000 farmers out of poverty. To get there, we can improve farm productivity and increase the yield of high-quality cocoa. Doing this will enable farmers to sell their cocoa at higher prices and gain access to a better quality of life.

“Magic Starch” Leads to Gelatin Free, Protein Enriched Jelly Bars

14 Mar 2017 --- Meeting up the rising trend of gelatin free and protein enriched products, Emsland Group has introduced a new confectionery concept: a Jelly Bar. The ingredient supplier has created a transparent, flexible, elastic fruit-bar produced by an extrusion – or molding process. The Jelly Bar consists of a fruity body (equal if it’s a bar or cut into pieces), which is enriched with protein sources, fibers or grains. This kind of bar can also be covered with chocolate or other decorations.

Nestlé to Strip Out 10% of Sugar Across UK Sweet Portfolio by 2018

08 Mar 2017 --- Nestlé UK and Ireland is stepping up to the sugar challenge by stripping out 10% of sugar from its confectionery portfolio by 2018. The move will see around 7,500 tons of sugar removed across a number of well-known brands through a range of methods and initiatives.

Cargill Cocoa Launches Range of Clean Label Coatings and Fillings

01 Mar 2017 --- Cargill Cocoa & Chocolate has launched new additions to its coatings and fillings range offering extended capabilities to manufacturers, with innovations designed to answer key trends and fulfil consumer needs and preferences.

Hershey to Cut 15% of Global Workforce

01 Mar 2017 --- Chocolate giant Hershey is cutting around 15% of its global workforce in a jobs cull that is expected to help the company’s new “Margin for Growth” program aiming to boost profit margins by reducing administrative expenses and improving the supply chain. 

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.

Mondelez International Working with “Urgency” to Counter Political Uncertainties

08 Feb 2017 --- Political uncertainties, economic disruptions and slowing growth were flagged up as concerns for Oreo-maker Mondelez International which has reported an 8.1 percent fall in revenues in the quarter to $6.77bn.

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.