Chocolate and confectionery ingredients

General Mills launches new Nature Valley, Chex Mix Popped, Bugles Ranch lines at AWMA 2015

03-Mar-2015 By Ben BOUCKLEY

General Mills has whipped the covers off four new bakery and snack products for C-store retailers at AWMA 2015 in Las Vegas.

The next dimension: Chocolate art possible with 3D-printed molds, says design firm

02-Mar-2015 By Oliver Nieburg

3D chocolate printing is not yet quick enough for industrial production, but chocolate molds created using the technology can produce surfaces with intricate detail, says Lehrmitt Design Studios.

Crunch time for Cargill with perfect acoustic formula for gum

25-Feb-2015 By Oliver Nieburg

Cargill has developed an acoustic testing formula that it claims will help manufacturers maximize crunchiness in gum coatings.

Tapping into the flavour pairing trend

23-Feb-2015 By Niamh Michail

The concept of flavour pairing matches up weird and wonderful combinations – pork liver and jasmine for instance – and there are ways for the food industry to cash in on this niche trend too.

Clear label pledge

Hershey's Milk Chocolate and Kisses to go non-GM

23-Feb-2015 By Oliver Nieburg

Hershey intends to remove genetically-modified ingredients from Hershey’s Milk Chocolate and Kisses by the end of the year.

Candy at CAGNY

Mondelēz to go global with Marvellous Creations range

19-Feb-2015 By Oliver Nieburg

Mondelēz International plans to roll out its Marvellous Creations range across the world and says the platform will draw in $500m in revenues by 2018.

New product launches aim to make Jif, Smucker’s $1 billion brands

19-Feb-2015 By Elizabeth Crawford

The J.M. Smucker Co. will roll out a wide variety of new products across categories and platforms under its Jif and Smucker’s in an effort to boost the iconic brands’ worth to $1 billion each, a company executive said. 

Raaka’s “virgin chocolate” tests the limits of where the confection can go

17-Feb-2015 By Elizabeth Crawford

Brooklyn start-up Raaka is carving out space in the crowded chocolate category by skipping the traditional step of roasting the cocoa bean to create “virgin chocolate” that highlights the “true flavors” of the beans, according to a company representative.

Meet the CEOs of KRAVE, Health Warrior, Fruigees, HUMAN and Barnana

What are the hottest snacking trends – and companies - to watch in 2015?

17-Feb-2015 By Elaine Watson

With the percentage of energy derived from snacks in the American diet doubling since the late 1970s, the pressure is on to make those snacking calories count. But what is a healthy snack, and are the boundaries between snacks and meals blurring as consumers...

FDA finds some dark chocolate includes undeclared milk

12-Feb-2015 By Elizabeth Crawford

A new study revealing that a significant portion of dark chocolate products sold in the U.S. may contain undeclared milk could shake some consumers’ confidence in the industry in the week leading up to Valentine’s Day – one of the category’s most significant...

Mondelēz to exit retailers that rejected price hikes

12-Feb-2015 By Oliver Nieburg

Mondelēz International will withdraw from certain retail customers in Europe that have refused chocolate price hikes. 

The plant-based approach to paleo is here to stay, Wholly Bites CEO says

09-Feb-2015 By Elizabeth Crawford

The plant-based, grain- and sugar-free approach to the trendy paleo diet is the future of eating, according to the CEO of Wholly Bites, who wants to make sticking to the complicated diet easier with convenient, multi-purpose snacks. 

ISM chooses pop idol: ‘Most innovative’ NPD for 2015

05-Feb-2015 By Oliver Nieburg

Visitors at the International Sweets and Biscuits Fair (ISM) in Cologne have chosen ‘the most innovative’ new products to enter the global candy and snacks market.

Hain Celestial teases new products that it hopes will offset financial drains

05-Feb-2015 By Elizabeth Crawford

Executives at Hain Celestial are optimistic that a slew of upcoming product launches, including many in the booming better-for-you snack category, will help buoy the firm’s full year sales in the face of a trio of expensive events. 

The fourth degree: Our heat tolerant chocolate doesn’t skimp on taste, says Barry Callebaut

22-Jan-2015 By Oliver Nieburg

Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than a standard chocolate recipe without compromising on taste.

Olam pays $3m to settle unlawful cocoa trading case

21-Jan-2015 By Oliver Nieburg

The world’s third largest cocoa processor Olam has agreed to pay a fine of $3m for alleged mistrading of cocoa futures but has refused to admit wrongdoing.

Acai Roots Fruit Bar could give the frozen dessert aisle a healthy boost

20-Jan-2015 By Elizabeth Crawford

Acai Roots hopes its new fruit bar will entice back to the frozen dessert aisle consumers who have given the category the cold shoulder in recent years because they perceive it as filled with unhealthy treats. 

Q4 cocoa grind analysis

Recoiling at chocolate price hikes? Cocoa grind slumps in developed markets

16-Jan-2015 By Oliver Nieburg

Weak fourth quarter cocoa grinds in developed markets suggest that consumers have reacted negatively to wholesale chocolate price hikes from the major brands, according to an analyst.

Hershey to sell Mauna Loa Macadamia nuts business

15-Jan-2015 By Oliver Nieburg

Hershey plans to offload macadamia nut business Mauna Loa to Hawaiian Host for an undisclosed sum.

Health benefits of chocolate bars directly correlates with percentage of cocoa

14-Jan-2015 By Elizabeth Crawford

Companies hoping to appeal to consumers interested in the heart health benefits of dark chocolate now have another marketing tool at their disposal: the percentage of cocoa labeled on their bars. 

Consumers continue to buy treats in the New Year despite resolutions to eat healthier

13-Jan-2015 By Elizabeth Crawford

Despite popular resolutions to eat healthier, manufacturers do not need to fear a drop in sales of less healthy foods at the start of the New Year compared to during the holidays when many people indulge, according to a new study published in PLOS ONE. 

Cocoa flavanols may fend off age-related cognitive dysfunction, says Mars-backed study

07-Jan-2015 By Annie Harrison-Dunn

A Mars-backed study has provided further evidence that high cocoa flavanol consumption may help improve cognitive function, possibly through changes to insulin sensitivity.

FoodNavigator predicts top industry drivers for 2015

22-Dec-2014 By Nathan Gray and Caroline Scott-Thomas

It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?

Is low GI too complicated for consumers?

22-Dec-2014 By Annie Harrison-Dunn

As pressure on the food industry to reduce sugar in products increases, is the science behind that reduction getting lost?

Cocoa processing still a ‘three horse race’ after Olam’s ADM Cocoa buy: Analyst

17-Dec-2014 By Oliver Nieburg

Olam’s $1.3bn deal to acquire ADM Cocoa is likely to have little impact on the price of cocoa ingredients for chocolate makers because grinding capacity is still concentrated with three players.

2014 in food M&A... Unilever says bye to SlimFast, hello to Talenti; Annie’s joins General Mills; Monster walks down the aisle with Coke

17-Dec-2014 By Elaine Watson

Natural & organic food brands are doing better than their ‘legacy brand’ counterparts and big food manufacturers want a slice of the action, which has stimulated some high profile mergers & acquisitions (M&A) activity in 2014. FoodNavigator-USA...

Olam International strikes 'transformational' deal to acquire ADM's global cocoa business for $1.3bn

16-Dec-2014 By Elaine Watson

ADM has struck a deal to sell its global cocoa business to Olam International Limited for $1.3bn.

5 marketing tactics helping premium chocolate sales outpace overall category

09-Dec-2014 By Elizabeth Crawford

Consumer interest in the health benefits of dark chocolate and a desire for innovative flavors are driving up sales of premium chocolate, which are significantly outpacing those of everyday chocolate, according to a report from Packaged Facts.

Strap: Big interview, Steve Gill, CEO, Talenti

Talenti CEO on why he got into bed with Unilever: ‘Now we can put more flavors and more sizes in front of more consumers, more quickly’

08-Dec-2014 By Elaine Watson

Does selling up mean selling out? Not if you go in with your eyes open, says the boss of Talenti, who has just jumped into bed with Unilever, but says the premium gelato brand will retain its autonomy, its integrity, and its management team, post the...

Hershey may answer consumer calls to ditch corn syrup

04-Dec-2014 By Oliver Nieburg

Hershey is considering replacing high fructose corn syrup with sugar in its product range in response to consumer demands.

Talenti revenues are set to reach $120m this year

Unilever deal creates an ‘unprecedented opportunity’ to expand our footprint, says Talenti gelato CEO

02-Dec-2014 By Elaine Watson

Becoming part of a global company will give best-selling gelato & sorbet brand Talenti an “unprecedented opportunity to grow and expand its footprint”, says the Minneapolis-based company, which has been snapped up by Unilever for an undisclosed sum.

10 chocolate trends for 2015: Millennials, protein and texture

02-Dec-2014 By Oliver Nieburg

Cargill and Innova Market Insights have highlighted key trends for chocolate in 2015 including the rise of real fruit inclusions, texture claims and transparent ingredient labelling.

Rabobank: Agri commodity prices expected to trend lower or remain stable in 2015

01-Dec-2014 By Elaine Watson

Agri commodity process will trend lower or remain stable in 2015, predicts Rabobank, which says favorable growing season conditions through 2014 coupled with moderate consumption growth have improved stocks of crops including soybeans, corn and cocoa.

ICCO extends cocoa surplus for 2013/14

01-Dec-2014 By Oliver Nieburg

The International Cocoa Organization (ICCO) has estimated a larger surplus for the cocoa year just past and has noted an increase in origin grindings.

Chocolate shortage ‘overstated in the extreme’, says ICCO

24-Nov-2014 By Oliver Nieburg

The International Cocoa Organization has quelled media reports of a chocolate crisis in 2020 and says there are sufficient cocoa stocks for the next five years.

What the…? Wrigley looks to block Perfetti Van Melle’s ‘WTF’ trademark

19-Nov-2014 By Oliver Nieburg

Global gum leader Wrigley is trying to block the third largest gum player Perfetti Van Melle’s from registering character trademarks for ‘WTF’ and ‘What the Fresh’ in the US.

Live from Gulfood Manufacturing 2014

Cargill Foods launches commercial operation for METNA

09-Nov-2014 By Jenny Eagle

Cargill Foods has launched a commercial operation for METNA (Middle East, Turkey & North Africa) to operate under one business sector.

Quest for purity brought allergen-free positioning as a side benefit, chocolate maker says

30-Oct-2014 By Hank Schultz

The rising tide of food intolerances and allergic reactions bodes well for Pascha Chocolate, a brand that is founded on an allergen-free positioning. But co-founder Courtenay Vuchnich said the real message is purity, with allergen-free coming along for...

WCF Partnership Meeting

One standard to bind them: Sustainable cocoa framework to go live in 2016

21-Oct-2014 By Oliver Nieburg

A voluntary framework for sustainable cocoa that could help align industry efforts will be introduced by the end of 2016, say those behind the standard.

Industry 'deeply concerned' by Ebola but no impact on big choc companies yet

15-Oct-2014 By Oliver Nieburg

Ebola is a huge humanitarian concern for the cocoa and chocolate industry, but contrary to some reports it is not yet having a major business impact for big chocolate players like Mars and Mondelēz.

Can stevia chocolate ever be a mainstream retail fixture?

14-Oct-2014 By Oliver Nieburg

Stevia chocolate is beginning to gain momentum in the US but could take at least a decade to achieve widespread acceptance among mainstream retail, according to stevia chocolate firm Coco Polo

Special edition: Snacking Trends

WOATS founder says he's taking oats into new snacking category

06-Oct-2014 By Hank Schultz

The founder of a company marketing a product called WOATS Oatsnack says he has a found a new niche for oats in the healthy indulgent snacks category.

Guess who’s back? Crispy M&M’S to return after 10-year hiatus

06-Oct-2014 By Oliver Nieburg

Mars Chocolate North America will relaunch M&M’S Crispy Chocolate Candies next year following a 10-year lull.

Patent Watch

Chocolate for the summertime: Hershey develops heat resistant chocolate

06-Oct-2014 By Oliver Nieburg

Hershey has developed its own method to produce chocolate that can withstand hot climates following similar moves from Mondelēz, Mars and Nestlé.

Trendspotting at Expo East: From 'raw' coconut water to palm sugar, chickpea pasta, oat-based entrees & cactus water

23-Sep-2014 By Hank Schultz

Natural Products Expo East yielded a wealth of new trends and new product launches.  In this gallery FoodNavigator USA looks as some of the most innovative launches and identifies some trends running through the natural products marketplace.  Bold innovators...

Brazilian premium choc market to grow 26% by 2020 as middle class buys in

17-Sep-2014 By Vladimir Pekic

Brand power and ingredient quality are the two principal factors that define a premium chocolate in the Brazilian market and the middle class wants more of it, according to the results of an exclusive survey shown to ConfectioneryNews by the Brazilian...

Hershey and Cargill team up on Ivorian cocoa program

10-Sep-2014 By Oliver Nieburg

Hershey has partnered with its supplier Cargill to bring its cocoa sustainability program to the Côte d’Ivoire, helping farmers achieve UTZ certification. 

Infographic

‘Then there were two’: Cargill takes risk by entering industrial chocolate ‘duopoly’

04-Sep-2014 By Oliver Nieburg

Cargill joins Barry Callebaut as the joint industrial chocolate powerhouse after its acquisition of ADM’s chocolate operations, but the move is risky in the volatile cocoa economy, says an analyst.

Best practices in ingredient marketing

Anderson Partners: Ingredient suppliers have a brand story to tell, too

02-Sep-2014 By Maggie Hennessy

Ingredient suppliers are taking on expanded roles in the packaged food and beverage industry beyond just selling ingredients, from research and development to consulting. 

Hershey unveils new logo, brand makeover: 'Today we are much more than the Great American Chocolate Bar'

29-Aug-2014 By Elaine Watson

Hershey has unveiled a new logo as part of a corporate brand makeover designed to reflect its “evolution from a predominately U.S. chocolate maker to a global confection and snack company”.