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8 March 2016 | By Victoria White
The Lindt & Sprüngli Group achieved consolidated sales of CHF 3.65 billion, which equates to an increase of 13.5% in local currencies and 7.9% in Swiss francs...
3 March 2016 | By Victoria White
Barry Callebaut has switched the production of two of its most popular fillings from RSPO mass balance to RSPO fully segregated palm products as of January 2016...
3 March 2016 | By Victoria White
Nestlé has announced a significant EUR 60 million investment in Baci Perugina to further strengthen this iconic Italian chocolate brand on the world stage...
1 March 2016 | By Victoria White
With the acquisition of Waverley, Orkla Food Ingredients is strengthening its market position in ice cream cones and wafers, ingredients and accessories in the UK...
23 February 2016 | By Victoria White
New Mintel research finds nearly two-thirds of German ice cream consumers are interested in non-dairy alternatives, such as ice cream made with almond or coconut milk...
3 February 2016 | By Victoria White
Katjes' Magic Candy Factory, the world's first food-certified 3D printer for fruit gums, took first place among the top innovations at ISM...
1 February 2016 | By Victoria White
Barry Callebaut says the Choc37.9 is a solution for the increased demand for chocolate and compound products in warmer climates...
1 February 2016 | By Victoria White
In the nine countries studied by Nielsen, chocolate bars are the top sellers among all of the product categories in the sweets sector...
1 February 2016 | By Victoria White
The SGL MCC 1500 is a multi-layer chocolate chips/drops moulding line offering up to three times the capacity of other systems of the same length...
25 January 2016 | By Victoria White
Unilever UK & Ireland has confirmed that from spring this year its entire adult single-serve ice cream range will contain 250 calories or fewer...
18 January 2016 | By Victoria White
HERZA achieves the sweet taste in the chocolate pieces with with coconut sugar, lucuma or rice syrup...
14 January 2016 | By Victoria White
Despite describing 2015 as a year or major uncertainties, Lindt & Sprüngli continues to significantly outperform the chocolate markets as a whole...
9 December 2015 | By New Food
In this issue: Allergens, Confectionery supplement, Food Fraud, Mass Spectrometry, Microbiology, Dairy Supplement, Food Contamination roundtable, Shelf Life, Energy Efficiency, Application Notes...
9 December 2015 | By Victoria White
Nestlé UK & Ireland has reached its target to source 100% certified sustainable cocoa for its chocolate confectionery and biscuits becoming the first major confectionery company in the UK and Ireland to do so...
9 December 2015 | By New Food
Articles in this Confectionery supplement: Nutritional trends in cocoa beverages, Sugar: does it have to be the bad guy? Plus a preview of ProSweets Cologne 2016...
