Confectionery

“Confident in UK chocolate future”: Barry Callebaut acquires UK-based Burton’s Biscuit Company’s chocolate manufacturing assets

10 Dec 2018 --- Barry Callebaut has completed the transaction to acquire Burton’s Biscuit Company’s chocolate manufacturing assets in the UK. It comes after the cocoa giant signed an agreement with the UK’s second biggest biscuit manufacturer, for the long-term supply of more than 12,000 tons of chocolate and compound per year in September. The deal comes just months before the UK is set to leave the EU and Barry Callebaut has highlighted Britain as a significant growth region for the company.

Barry Callebaut, Tony’s Chocolonely and Albert Heijn form partnership for slave-free cocoa sourcing

30 Nov 2018 --- A partnership involving Barry Callebaut, Dutch chocolate company Tony’s Chocolonely and Dutch supermarket chain Albert Heijn is looking to raise the industry’s standards on cocoa sourcing, in favor of a more equally divided cocoa chain. This step aims to end child labor and modern slavery and seeks to help cocoa farmers with incomes that sustain them.

Clean label red: Chr. Hansen expands its natural colors portfolio

29 Nov 2018 --- Chr. Hansen has developed a “vibrant and minimally processed” red vegetable juice with coloring benefits, that can be labeled simply as fruit and vegetable juices, making it a clean label option. The new color product, FruitMax reds, overcomes the “technical constraints” surrounding the creation of a stable and vibrant color that come with naturally sourced red solutions, according to the company.

Solidifying Indonesian footprint: Barry Callebaut and GarudaFood expand supply agreement

27 Nov 2018 --- Barry Callebaut and GarudaFood are extending their supply partnership in Indonesia after signing a long-term agreement for the supply of an additional 7,000 tons of compound chocolate per year to GarudaFood’s biscuit factory. Expected deliveries of the additional volumes are due to start mid-2019.

Faster technology for confectionery: Rousselot accelerates gummy gelation process

09 Nov 2018 --- Gelatin and collagen supplier Rousselot has introduced a new gelatin-based technology, coined SiMoGel, which the company says can speed up the gelation process of gummies to just five to ten minutes, depending on the type of mold used. There are currently no other gelatin-based solutions available on the market that enable gummy gelation in such a short time, reports the company, which claims this is a new “record” for the gelation of gummies produced in a starchless environment.

Tackling cocoa deforestation: Prince of Wales updated on industry progress

06 Nov 2018 --- More than 18 months after launching the Cocoa and Forests Initiative (CFI), which sets out agreed actions to achieve a sustainable and deforestation-free sector, HRH The Prince of Wales has visited key cocoa growing regions in Ghana and the Cote d’Ivoire, to examine first-hand the progress being made and how key players in the supply chain are working toward a sustainable farming model.

Longer lasting gum? TasteTech launches innovative Gum Kit for sugar-free applications

16 Oct 2018 --- TasteTech has launched a new Gum Kit specifically designed to help chewing gum manufacturers create longer lasting chewing gum. The UK-based company is a manufacturer of controlled release flavorings and ingredients and is at the forefront of microencapsulation technology, pioneering solutions to food manufacturers worldwide.

Vegan innovation in confectionery: Herza Schokolade launches white chocolate pieces

08 Oct 2018 --- Around the globe the demand for plant-based alternatives is growing – not just for basic foods but across all food categories, including confectionery. Manufacturers have been promoting their vegan fruit gums for some time and the consumption of vegan products is on the rise in the chocolate segment, too. Until now, there were no vegan alternatives to white chocolate pieces and Herza Schokolade has now occupied this market niche with the launch of its white chocolate pieces for vegan finished products.

Barry Callebaut expands Russian presence with Inforum acquisition

04 Oct 2018 --- Chocolate and cocoa world leader Barry Callebaut is expanding its presence in Russia, the world’s second largest chocolate confectionery market, after signing a new agreement to acquire Inforum, a Russian B2B producer of chocolate, coatings, and fillings, serving many of the well-known consumer chocolate brands in the federation.

Mars and Snickers makeover: Reduced sugar, added protein for UK chocolate icons

02 Oct 2018 --- New protein-packed versions of Mars and Snickers with up to 40 percent less sugar will hit UK shelves early next year as the demand for healthier alternatives picks up the pace in the confectionery space. More new product developments are also in the pipeline, as Mars Wrigley Confectionery plans to extend its reformulated range to include smaller portion sizes and low-calorie versions of classic candies and chocolates.

Brenntag and Cargill sign cocoa and chocolate distribution partnership for Central Eastern Europe

01 Oct 2018 --- Brenntag and Cargill have reached an agreement, making Brenntag the exclusive distribution partner for Cargill’s industrial cocoa and chocolate in the Central Eastern European (CEE) region. The distribution agreement includes Cargill’s leading Gerkens cocoa powder brand, as well as its broad chocolate range, which includes a variety of chocolate inclusions, coatings and fillings. 

Barry Callebaut enters long-term supply agreement with Burton’s Biscuit Company

19 Sep 2018 --- The Barry Callebaut Group has signed an agreement with Burton’s Biscuit Company, the UK’s second biggest biscuit manufacturer, for the long-term supply of over 12,000 metric tons of chocolate and compound per year. The transaction is subject to closing conditions and regulatory approval by the competent authorities.

US confectionery industry is a sweet spot for jobs and economy, claims NCA study

13 Sep 2018 --- The National Confectioners Association (NCA) has published a new study examining how the sector impacts the US economy. At the same time, representatives from leading confectionery companies are in Washington for NCA’s 2018 Washington Forum, an annual fly-in program that connects the industry to members of Congress, government officials and other stakeholders.

Ruby chocolate flavor: Synergy launches “sweet yet sour” chocolate profile

13 Aug 2018 --- Synergy Flavours has launched a newly developed Ruby Chocolate flavor to add to its wide range of chocolate flavor profiles. Speaking to FoodIngredientsFirst, Hugh Evans, Marketing Manager for Europe and Asia at Synergy Flavours says: “Our team of flavorists were able to use sensory analysis results directly from Ruby chocolate itself, resulting in them being able to capture the most authentic flavor possible.”

No break for Kit Kat: Nestlé chocolate bar loses trademark battle

26 Jul 2018 --- The European Court of Justice (ECJ) has dismissed an appeal by the confectionery giant, Nestlé, which argued that it owns the shape of the iconic chocolate bar: Kit Kat. Nestlé has spent more than a decade fighting to trademark the four-fingered wafer shape, but this week, the four-fingered chocolate bar lost its EU-wide protected trademark status, meaning that this could be the end to the snack’s protected status in Europe.

Icon gets reduced sugar option: Cadbury Dairy Milk with 30 percent less sugar to debut in UK & Ireland

23 Jul 2018 --- A sugar-reduced version of the iconic British chocolate bar Dairy Milk will hit the shelves next year as confectionery giants Cadbury progresses with its initiative to drive down sugar in its products. In a bid to help consumers manage their sugar intake and launched against a backdrop of changing consumer preferences, Cadbury Dairy Milk will be available in a new bar with 30 percent less sugar as from 2019.

Barry Callebaut hails volume growth “significantly above global chocolate confectionery market”

16 Jul 2018 --- Barry Callebaut has released its nine-month key sales figures for the fiscal year 2017/18 which has shown good group momentum and volume growth that is significantly above the global chocolate confectionery market, according to the company. In the first nine months of fiscal year 2017/18 (ended May 31, 2018), the manufacturer of high-quality chocolate and cocoa products grew its sales volume by 6.9 percent to 1,512,853 tons.

Tackling child labor: Cargill Cocoa Sustainability Director updates on 2025 goals

09 Jul 2018 --- Almost two decades ago, the International Convention on the Rights of the Child declared that all children should be protected from dangerous work or anything that might harm their health or education. There is a very long way to go on this journey, however, as stark statistics reveal. Today, there are still 152 million child laborers worldwide, many of whom are carrying out harmful and exploitative tasks on a daily basis. More than two million of these children work on cocoa farms in West Africa; a region where Cargill Cocoa & Chocolate (Cargill Cocoa) sources most of its cocoa beans.

World Chocolate Day: Despite health concerns, chocolate popularity still strong in NPD

07 Jul 2018 --- Today marks World Chocolate Day 2018 and July 7 is dedicated to all things cocoa-based. Despite concerns about health and obesity, chocolate remains a popular treat worldwide. World Chocolate Day supposedly marks the day when chocolate was first brought to Europe in 1550 and has been observed since 2009 globally. However, there has been a slight shift in consumer tastes. The focus on obesity and the health agenda has made many consumers transfer allegiance to lower sugar and fat confectionery products. However, to ensure chocolate is still a firm favorite for many years to come, confectionery manufacturers have been working hard to offer healthier versions of existing products, as well as new innovations.

Nestlé debuts new-look “sharing box” KitKat Senses

05 Jul 2018 --- Nestlé has opted to revamp its packaging for KitKat Senses, following in the trend to offer chocolate in small portion-packed, flow-wraps which tap into the “sharing trend” and offer a “wow effect” when opened, Svetlana Kourianova, European Key Account Manager at AR Packaging tells FoodIngredientsFirst.