These are all the posts that have been tagged with canada.
Global chocolate and cocoa products manufacturer Barry Callebaut has signed an agreement to acquire decoration and inclusion supplier D’Orsogna Dolciaria.
Last week came the news that Nestlé had lost the latest round in a long-running trademark dispute with Mondelēz International over its KitKat chocolate bars.
Premier Foods has renewed a licence deal with Mondelēz International to produce Cadbury cake and dessert products in a move that is set to unlock new growth opportunities for both companies.
Sales and exports of Swiss long-life bakery products, including biscuits, fell in 2016, according to the latest figures, while turnover in the domestic market recovered.
US confectionery major Mars has opened an expanded manufacturing facility in Canada, which will produce Maltesers chocolate for the first time in North America.
Trump’s destruction of the TPP has sparked a major rethink within the American and Asia Pacific confectionery sector. Ed Zwirn, Barbara Barkhausen, Julian Ryall and Jens Kaster report.
Speciality food ingredients company Roquette is to invest more than C$400 million ($300.6m) in building a new pea protein processing facility in Canada for food, nutrition and health markets.
The top five insights to appear on Confectionery Production in 2016 included a look at the opportunties the growing legalisation of marijuana across the USA and Canada is having on the confectionery market, as well as factors to consider when choosing the right gelling agents for confectionery.
As 2016 nears to a close, Confectionery Production looks at the top news articles to appear online during the year. Among the top five was the launch of Barry Callebaut’s new chocolate solution, job cuts at Hershey, as well as a look at the packaging trends set to impact the global market in 2017.
Chocolate giant Mondelēz International is joining forces with Fairtrade to expand its farmer-focused Cocoa Life programme to cover Cadbury products globally.
We’re all partial to a biscuit or two as an afternoon snack, or after dinner treat, but new research suggests a decline in the consumption of high-calorie food items will promote structural shifts in the US cookie and cracker market.
US-based ingredients company Ingredion has launched a liquid soluble prebiotic fibre which is said to support digestive and immune health, provide a source of fibre, and can be used to reduce sugar in baked goods.
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.
Corbion has revealed that its coated malic acid has received approval for use in sugar confectionery products in Canada.