These are all the posts that have been tagged with chocolate.
Cargill has celebrated the establishment of its own licensed buying company (LBC) – Cargill Kokoo Sourcing – in Ghana, with the company’s new cocoa purchasing model introducing a “first of its kind” digital payment for farmers.
The brands of Rivington Biscuits, which collapsed into administration last year, are set to enter the global market after being put up for sale by Metis Partners.
Mondelēz International has unveiled four new finished production lines, the result of a £75 million investment, at its Bournville site in Birmingham, UK.
Pulse Flexible Packaging has appointed Jonny Marston and Howard Smith from KPMG as joint administrators as the company ceases production.
Healthy snacking is on the rise in China, with Chinese consumers eating more nuts, seeds, fresh fruit, vegetables and dairy based snacks, new research shows, while more than a quarter of them are eating less chocolate confectionery.
Nestlé UK and Ireland has released two new versions of its Rowntree’s Fruit Pastilles and Rowntree’s Randoms with 30% less sugar.
Norwegian bakery ingredients supplier Orkla Food Ingredients has acquired a majority stake in Orchard Valley Foods for an undisclosed sum.
BOPP specialist Treofan has developed a new film with a matte look and surface that can be used to package products, including confectionery and chocolate.
Mars Chocolate North America has revealed plans to reinvest $70 million in its US supply chain in a move that will enable it to offer more products and meet changing consumer demands.
Italian chocolate and confectionery giant Ferrero has appointed Lapo Civiletti as its new CEO, while Giovanni Ferrero is set to assume the role of executive chairman.
Chocolate bars, sweets and biscuits could shrink by as much as 20% under new guidelines designed to help manufacturers cut the amount of sugar in children’s products.
Here is your weekly round-up of sweets and snacks news from our sister site, Sweets and Savoury Snacks World.
Sensient Flavors has introduced fat soluble flavours for fillings in bakery, confectionery and dairy applications.
It is the accurate control of temperature across multiple steps in the production of chocolate that ensures the quality of the final product. For this reason, modern temperature controllers have a vital role to play, Ian Collins explains.