Confectionery

Barry Callebaut sales volumes rise 8 percent, boosted by European and US performance

11 Apr 2018 --- Swiss chocolate maker Barry Callebaut has reported a sales volumes increase of 8.0 percent in the first half of the company’s fiscal year 2017/18 results, which is significantly above the global chocolate market growth rate of +2.5 percent, helped by a strong performance in Europe and accelerating growth in the Americas.

Nestlé rolls out KitKat Ruby in Europe

10 Apr 2018 --- Nestlé is unveiling KitKat Ruby to chocolate lovers in Europe after a successful debut in Japan and Korea earlier this year. In January, Nestlé's KitKat became the world’s first brand to adopt Barry Callebaut Ruby chocolate innovation – the fourth category of chocolate after milk, dark and white.

Easter eggs hunted: Environmental concerns surround the chocolate treats

30 Mar 2018 --- Typical Easter indulgence in chocolate eggs may well come with associations of calorie guilt for some consumers, but recent research has cast a darker shadow on the chocolate treats, indicating their potential environmental damage. Researchers at the University of Manchester estimate that the UK chocolate industry produces 2.1m tones of greenhouse gases per year and that it takes a heavy 1000 liters of water to produce one chocolate bar. The packaging that accompanies the Easter eggs add the proverbial icing to the cake, campaigners claim.

Nestlé’s sugar restructuring breakthrough: Milkybar with 30 percent less sugar debuts in Ireland

27 Mar 2018 --- A chocolate bar that contains 30 percent less sugar than usual is making its debut in the UK and Ireland as Nestlé unveils an innovative sugar reduction technique that is being hailed as a scientific breakthrough because of the way it “restructures” sugar. Researchers from the Swiss giant have pioneered the “Milkybar Wowsomes” range, describing this as the first chocolate bar in the world to use Nestlé’s innovative sugar reduction technique.

Hershey plans US$60m expansion of Pennsylvania plant

09 Mar 2018 --- The Hershey Company is planning to invest US$60 million in expanding the production capacity of its confectionery factory in Hazle Township, Pennsylvania, US, according to a report from The Times Leader. The investment is set to add a new Kit-Kat production line at the factory, which currently produces Kit-Kat, Cadbury and Caramello products.

Fair Trade USA and PUR Projet tackle deforestation in Côte d’Ivoire cocoa supply chain

09 Mar 2018 --- Fair Trade USA, the leading certifier of Fair Trade products in North America, and PUR Projet, a social business working with companies to regenerate ecosystems, have joined forces to develop community-driven agroforestry projects within Fair Trade supply chains in Côte d’Ivoire.

Ruby chocolate’s artisanal debut: Callebaut launches solution for chocolatiers in Belgium

02 Mar 2018 --- Belgium will be the first market where ruby, the fourth chocolate category, becomes available for artisan chocolatiers and chefs. Callebaut Finest Belgian Chocolate ruby RB1 – the first ruby chocolate produced in Belgium by the Callebaut chocolate makers in Wieze – goes on sale in the country in early April 2018. Later on, other countries will follow.

World first: Plastic-free supermarket aisle opens in Amsterdam

01 Mar 2018 --- Organic supermarket chain, Ekoplaza, has opened the world’s first plastic-free aisle in its Amsterdam store in what is seen as a major victory for the international A Plastic Planet campaign. Plans are ahead to roll-out further plastic-free aisles across all of Ekoplaza’s 74 branches by the end of 2018, including a new store in The Hague, which is set to open later this year.

Barry Callebaut launches Indonesian sustainable cocoa farming pilot program

01 Mar 2018 --- Cocoa giant Barry Callebaut is starting its first-ever “Forever Chocolate” pilot program in one of the world’s key growing regions, Indonesia, where theories of change will be put to the test in a bid to speed up a systemic change in cocoa farming.

Nestlé rolls out new luxury version of KitKat

23 Feb 2018 --- KitKat fans in the UK and Ireland will soon have a new way to enjoy confectionery as Nestlé has launched KitKat Senses, indulgent KitKat chocolates in three new, luxurious flavors: hazelnut, double chocolate and salted caramel.

Acrylamide reduction: Orkla and Renaissance BioScience expand yeast partnership

13 Feb 2018 --- Orkla Food Ingredients and Renaissance BioScience Corp. have agreed to expand their license agreement for Orkla to exclusively manufacture and sell Renaissance’s acrylamide-reducing yeast, Acrylow, to food manufacturers in additional new markets in Poland, the Czech Republic and Slovakia. The agreement builds on the initial exclusive agreement implemented in Q3/2017 that covered the Nordic and Baltic regional markets in Europe.

Naughty but nice: Confectionery innovation hits the sweet spot

06 Feb 2018 --- Valentine’s Day is fast approaching, a traditional time of the year when sweets, chocolate and other confectionery snacks are given as gifts by romantic souls the world over. It may be a cliché, but presenting something sweet as a sign of love is as popular as ever – and these days the act of giving is not confined to romantic partners, some of the big companies promote confectionery specifically to be given as platonic “love gifts” to friends, parents, neighbors, colleagues, teachers and anyone else who needs a bit of love in their life.

Health, organic and sustainability key to future confectionery innovation, claims Diana Food

31 Jan 2018 --- At this year’s ProSweets, Diana Food (part of Symrise) was exhibiting a range of innovative fruit and vegetable-based concepts, based on trends around health and wellness, organic and sustainable sourcing. Consumers are continually striving for healthy lifestyle choices but they are not completely committed making any compromise on taste.

Nestlé brings premium artisan chocolate brand to UK market

30 Jan 2018 --- Swiss confectioner Nestlé plans to introduce its leading premium chocolate brand, Les Recettes De L’Atelier, to the UK following impressive growth across Europe. Although the high-end chocolate brand may not yet be familiar to the British market, supplies have just started via Sainsbury’s with stores stocking a range of smooth Swiss chocolate blocks with natural fruit pieces.

Wacker develops novel depositing technology for chewing gum

29 Jan 2018 --- Wacker has developed a new compound to deposit chewing gum which offers a pioneering creative freedom to produce the sugar-free confectionery in an unprecedented variety of shapes, something which the company tips to be a game-changer.

Swiss chocolate industry commits to sustainable cocoa by 2025

26 Jan 2018 --- Today, the Swiss Platform for Sustainable Cocoa was launched, with major chocolate supplier Barry Callebaut as one of the founding members. This platform will play an important role in creating the market pull for sustainably sourced cocoa. 41 players from the Swiss cocoa industry have joined together to form the Swiss Platform for Sustainable Cocoa.

Barry Callebaut reports solid Q1, confident on chocolate recovery

24 Jan 2018 --- Chocolate and cocoa manufacturer Barry Callebaut Group has reported a strong start to the year with sales volumes rising 8 percent in its first quarter ended Nov 30, 2017. During the same period, the global chocolate confectionery market grew 3.1 percent, signaling signs of market recovery.

Ruby chocolate: Nestlé's KitKat becomes world’s first brand to adopt Barry Callebaut innovation

18 Jan 2018 --- Barry Callebaut and Nestlé have partnered together for a world first – Japanese KitKat is the first consumer brand to launch a Ruby chocolate version named KitKat Chocolatory Sublime Ruby. As of tomorrow (January 19), Nestlé Japan Ltd. will launch the Ruby chocolate version of its iconic KitKat brand in KitKat Chocolatory stores in Japan and South Korea, as well as online, and according to Barry Callebaut, this means it will be available in more countries.

Barry Callebaut: Forever Chocolate shortlisted for Responsible Business Awards 2017

18 Oct 2017 --- Forever Chocolate has been shortlisted in the category Sustainable Business Communication of the Year of the Responsible Business Awards, which, in turn, is great recognition for Barry Callebaut’s Forever Chocolate strategy. 

Herza launches vegan chocolate, sugar substitutes & unconventional taste sensations

18 Oct 2017 --- Herza Schokolade, one of the leading European suppliers of functional chocolate pieces, is launching vegan chocolate pieces, sugar-free chocolate inclusions based on xylitol and excitingly and unconventionally flavored chocolates that will stimulate creativity in NPD at FIE later this year in Frankfurt.