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Global natural colours group Oterra names new company CEO

Hotel Chocolat unveils seasonal autumn spice drinking chocolates

Ferrero welcomes key progress from sector-wide cocoa initiative tackling child labour

Exclusive: Drawing together global talents for our key World Confectionery Conference 2026

Studies reveal one in four cocoa audits in Ivory Coast feature manipulated data

flavours

Nestlé to open new confectionery factory in Japan

posted 17 July, 2017

New technology to reduce sugar levels in food and beverages

posted 14 July, 2017

Nestlé explores sale of US confectionery business

posted 19 June, 2017

Dawn Foods introduces low sugar and fat baking mixes

posted 14 June, 2017

Nuts about nuts

posted 7 June, 2017

Burton’s Biscuit Company invests in Maryland

posted 6 June, 2017

Love Cocoa is first to accept Bitcoin payment option

posted 5 June, 2017

Genetic sequencing

posted 2 June, 2017

Flavour sensations

posted 2 June, 2017

June 2017

posted 1 June, 2017

Symrise opens Asia Pacific innovation and technology centre

posted 1 June, 2017

Putting the milk in Milkybar

posted 31 May, 2017

WFSI extends portfolio with new colouring foods

posted 11 May, 2017

New packaging for Ombar bars

posted 10 May, 2017

Cobell to use less sugar with fruit juices

posted 27 April, 2017

Out and about

posted 25 April, 2017

Nestlé unveils Rowntree’s with 30% less sugar

posted 4 April, 2017

Sensient develops fat soluble flavours for fillings

posted 29 March, 2017

Pro2Pac returns with innovation at its forefront

posted 9 March, 2017

Valrhona launches second blonde chocolate

posted 6 March, 2017

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