innovation
Studies reveal lockdown period prompts greater snacking trends and health awareness
The international period of lockdown and quarantine over coronavirus has led to a significant change in the UK’s food habits according to new research from Olam Cocoa, which revealed that we are collectively snacking notably more than we were before the pandemic.
Business news, Cocoa & chocolate, Processing, Regulatory, Sustainability
Business confidence hangs in the balance as final countdown over Brexit trade deal continues
This past week, the UK’s Food and Drink Federation and Santander UK laid out the latest situation for the sector in terms of its performance, which brought cause for concern with a record low level of confidence for the quarter, that both organisations hoped would be offset with potential for exploring new markets around the world.
Business news, Cocoa & chocolate, New products, Processing, Regulatory, Sustainability
Focus: Exploring prominent trends in the diverse European ice cream market
The Latvian-headquartered Food Union Group, specialising in global dairy, has used sensory and behavioural research to identify consumer demands. This summer it launched more than 100 new ice cream products across Europe. The business casts an eye over latest sector trends for Confectionery Production
Bunge Loders Croklaan opens key Ghana shea butter processing site
Speciality oils and fats business Bunge Loders Croklaan (BLC), has officially opened an advanced shea butter processing facility in Tema, Ghana, with applications across the snacks, confectionery and bakery segments.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Focus: Emerging Canadian artisan confectionery market on the rise
While the Canadian chocolate market is dominated by major manufacturers, such as Nestlé, Hershey, Mondelēz, Lindt, Mars and Ferrero – a diverse artisanal sector is fast rising, as consumers seek out premium products that are locally produced and often marketed to specific target customers, writes Daniel Sekulich
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Mars Wrigley unveils expanded Christmas confectionery series
Mars Wrigley UK has become the latest major manufacturer to release its festive line-up of confectionery treats, including Galaxy caramel truffles and orange truffles, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Sustainability
Gulfood Manufacturing moved to 2021 over coronavirus pandemic
The organisers of the major global equipment and systems trade fair Gulfood Manufacturing have confirmed the annual event scheduled for this November will be postponed until next year, amid ongoing concerns over coronavirus, reports Neill Barston
Business news, Cocoa & chocolate, Food safety, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Givaudan delivers major rebrand for its flavour and fragrance divisions
The global Givaudan group has moved to revamp its flavour and fragrance divisions which will be renamed as Taste & Wellbeing, as the business seeks to expand its operations across its areas of specialism, reports Neill Barston.
Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
Bühler CEO Stefan Scheiber named as a new member of its board of directors
Stefan Scheiber, CEO of the Bühler Group, has been appointed as a new member of the board of directors of Bühler Holding AG, which was decided at an extraordinary general shareholders’ meeting.
Business news, Cocoa & chocolate, New products, Processing, Regulatory, Sustainability
Behind the scenes: The World Cocoa Foundation’s goal securing a sustainable industry for future generations
Few sector subjects remain as vital as the ever-more complex issue of delivering a sustainable cocoa sector. Neill Barston speaks exclusively to Rick Scobey, president of the World Cocoa Foundation on the state of the industry
Cocoa & chocolate, Ingredients, New products, Processing, Regulatory, Sustainability
Canada’s Theobroma Chocolat unveils new multi-million production site
A major investment of around $10 million is being made by Canada’s Theobroma Chocolat into an advanced factory for healthier product ranges at Saint-Augustin-de-Desmaures, which will enable the business to significantly increase its production volumes, reports Neill Barston.
Business news, Cocoa & chocolate, Ingredients, New products, Processing, Sustainability
FutureBridge identifies three emerging solutions to challenge high costs of alternative sweeteners
A multi-year innovation review from business tracker and advisor FutureBridge has highlighted three breakthroughs in ingredient technology that have brought to market new cost-effective sweetener solutions.
Hope is on the horizon with major seasonal confectionery launches ahead
While we are still in August of what has proved a particularly testing year, confectionery manufacturers are already fixing their gaze on the vital Christmas market.
Business news, Cocoa & chocolate, New products, Packaging, Processing, Sustainability
Paul A Young interview
Confectionery Production speaks to UK chocolatier Paul A Young on navigating the pandemic, reopening his London stores and some of the key artisan trends emerging this year. Neill Barston reports
Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Sustainability