These are all the posts that have been tagged with america.
Swiss food giant Nestlé has cut its full-year sales outlook, blaming the current softer environment, which has been marked by deflation and low raw material prices.
Bosch Packaging Technology is to launch two new cookie and confectionery systems in North America next month, designed to address demand for efficient and fast production.
This week, Ferrero-owned chocolate brand Thorntons celebrates its 105th birthday.
Mondelēz International is to acquire the licence to produce, market and sell Cadbury-branded Biscuits globally from UK-based Burton’s Biscuit Company.
Confectionery giant Ferrero has offered to acquire Belgian biscuit brand Delacre for an undisclosed sum – a move one analyst says is an attempt to reduce its over-reliance on chocolate.
Theegarten-Pactec has introduced its improved machine for the packaging of lollipops in Top Twist wrapping, due to growing demand in Asia and South America.
Three in four (73%) of US consumers are willing to pay more for snacks made with high quality ingredients, new research suggests, as the move towards healthier snacking options becomes more evident.
Here is your weekly round-up of sweets and snacks news from our sister site, Sweets and Savoury Snacks World.
DDW is introducing a food colour derived from a purple corn hybrid for various applications, including confectionery.
Global snacks growth slowed to its lowest level since 2008 last year, with confectionery rising by the smallest amount at 1%, new research shows.
Confectionery brand Ferrero has said it will double the amount of cocoa it purchases from Fairtrade farmers to 40,000 metric tonnes over the next three years.
US-based confectionery coating and glazing business Capol has introduced two new organic candy products.
Snack giant Mondelēz International has said it is confident in its outlook after posting a mixed first-performance as both profit and margins improved, while sales declined.
Global regulators look set to approve a global standard for whey permeate powders, which should bring new opportunities for this versatile dairy ingredient. Suzanne Christiansen reports.