confectionerynews.com • 10th October 2024

How the confectionery space is avoiding the impact of plastic on the environment

To avoid the ongoing impact of plastic on the environment, we’re seeing brands and manufacturers switch from plastic packaging to paper-based alternatives​.

confectionerynews.com • 10th October 2024

CAOBISCO calls for urgent EUDR update, the EC responds

The representatives for Europe’s chocolate, biscuit and confectionery industries, CAOBISCO, sought immediate action on the European Union’s Deforestation Regulation (EUDR) implementation date to overcome a lack of clarity and preparedness.

confectionerynews.com • 10th October 2024

Top need-to-knows about cocoa ahead of the new season

In recent years, during back-to-back seasons, the cocoa sector has faced challenges, including prolonged droughts and crop failures, making it a fragile sector.

confectionerynews.com • 10th October 2024

Feastables joins Tony’s Open Chain

On September 24, Feastables announced it had joined Tony’s Open Chain, a leading company working to improve cocoa supply chains.

confectionerynews.com • 10th October 2024

New approach puts farmers at the center of crop testing

A new research study​ between the Alliance of Bioversity International and the International Centre for Tropical Agriculture has discovered technology that enables farmers to test new crop varieties and enhance food security in their local areas.

confectionerynews.com • 10th October 2024

Mars scales its sustainable dairy sourcing efforts

Nearly 60% of Mars’s greenhouse gas (GHG) footprint comes from its agriculture space, which sources ingredients for its confectionery and snacking products.

confectionerynews.com • 10th October 2024

Hershey says it’s not satisfied with efforts to support cocoa farmers

Earlier this year, Hershey made its first round of payments to farmers participating in its Income Accelerator Programme (IAP), paying 1,426 farming households the first wave of top-up payment.

confectionerynews.com • 10th October 2024

How manufacturers can cure chocolate’s heat resistance

In a recent study​, researchers from the Department of Food Science at Pennsylvania State University along with Hershey’s Technical Centre studied the effect of curing conditions on heat resistance in chocolate.

confectionerynews.com • 10th October 2024

Can a cacao gene atlas help solve the cocoa crisis?

It’s not news to confectioners that cocoa prices reached at historic highs​ this year. And while improved weather in West Africa should improve next season’s yields, pests and diseases still pose a significant threat to the livelihoods of farmers and producers.

confectionerynews.com • 10th October 2024

Meet the chocolate brand cleaning up the ocean

Endangered Species Chocolate (ESG) has environmental philanthropy baked into its brand. Since 2016 it’s donated $3.3m to charitable partners including the African Wildlife Foundation and the Rainforest Trust.

confectionerynews.com • 10th October 2024

Tesla enters the candy market

When the co-founder and CEO of car and clean energy company Tesla Elon Musk underlined his plans to enter the candy market in his Telsa Mag newsletter last month, many thought it was a hoax.

confectionerynews.com • 10th October 2024

How Nestlé increased cocoa yields by 32%

Nestlé released its half-year results for 2024 on 25 July, emphasising the achievements of its income accelerator programme.

confectionerynews.com • 10th October 2024

New study confirms concerning heavy metal contamination in cocoa

A ​new study​ from George Washington (GW) University finds a concerning number of cocoa products in the US contain excessive levels of heavy metals.

confectionerynews.com • 23rd September 2024

Sustainability in confectionery: Six ways to drive a greener future

Mondelēz’s State of Snacking Report 2024​​ found that more than two-thirds of snacking consumers purposefully choose brands that align with their values, with consumers increasingly prioritizing ethical brands.

confectionerynews.com • 23rd September 2024

Have scientists discovered climate-proof chocolate?

Excitement is building in the realm of sustainable cocoa production.A team of scientists have uncovered three new cocoa species—Theobroma globosum, T nervosum, and T schultesii—in the South American rainforests.

confectionerynews.com • 23rd September 2024

What’s hot in confectionery? New product development from Cadbury to Smart Sweets

Keeping up to date with the latest innovations and industry initiatives is essential for staying ahead in the fast-paced world of confectionery manufacturing.

confectionerynews.com • 23rd September 2024

What the Mondelēz investment in Pakistan tells us about export opportunities in the region

Chocolate and snacking giant, Mondelēz International, is investing $5 million into its Pakistan business. Mondelēz Pakistan, a subsidiary of Mondelēz International, will use this cash injection to grow its local presence in the country and increase its export capabilities.

confectionerynews.com • 23rd September 2024

Mars-owned Hotel Chocolat opens 25 new stores

Newly-acquired Hotel Chocolat is expanding its physical store presence across UK in retail parks and on high streets. News of Mars buying the premium chocolate brand​ first emerged in November 2023​.

confectionerynews.com • 23rd September 2024

Cocoa crisis: Ghana’s output almost halves

Amid a third difficult season for cocoa farmers, the latest figures on cocoa output fail to stave off ongoing worries from within the sector. With the current harvest almost complete, Ghana’s cocoa output is more than half its average, the country’s government-led cocoa board Cocobod reports.

confectionerynews.com • 23rd September 2024

Should you be marketing on the metaverse?

From sponsorship to social media, advertising to pop-ups, a key factor in growing a confectionery brand is building an emotional connection with consumers.

confectionerynews.com • 23rd September 2024

What’s hot in confectionery? New product development from Nestle to Swizzels

In the rapidly evolving world of confectionery manufacturing, staying updated on the latest innovations and industry initiatives is crucial for maintaining a competitive edge.

confectionerynews.com • 23rd September 2024

Are sweeteners leaving a sour taste with consumers?

When asked how they hope to improve their diets, the number one factor consumers report wanting to address is their sugar consumption.

confectionerynews.com • 23rd September 2024

Inside Mars Wrigley's strategy to tap emerging global markets

With $22bn of sales, Mars Wrigley maintained its title of the world’s biggest confectionery firm in 2023 by a comfortable margin.

confectionerynews.com • 23rd September 2024

Surging demand for specialty fats: Sustainable alternatives to cocoa butter and palm oil

Specialty fats and oils, (sometimes called alternative fats and oils) are increasingly being used as substitutes for more traditionally used confectionery ingredients such as cocoa butter, butter, milk fats and palm oil.