Chocolate Ingredients

Trends in milk, white and dark chocolate.


MycoTechnology uses mushrooms to create sweeter chocolate with less sugar

Company claims technology reduces sugar in chocolate by up to 70 percent.
July 23, 2014
"By using gourmet mushrooms and their natural cleansing abilities, we are able to train them to consume only the bitter compounds in chocolate," the company explains on its website.
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Mars also sets in motion 7% price hike

Move follows recent announcements by Nestle, Hershey.
July 23, 2014
Mars Chocolate North America confirmed that it, too, is raising prices for many of its confectionery products, bumping them up an average of 7 percent.
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Compound Coating Trends: Ingredient plays an expanded role

In addition to solving traditional confectionery processing challenges, compound coatings provide confectionery and snack manufacturers a healthier alternative. Is premium the next opportunity?
July 15, 2014
There’s nothing like a FDA regulatory proposal to turn one’s world upside down.
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Nestlé unveils new chocolate moulding and packing line in Ecuador

New line to use country’s prized Arriba beans to make value-added chocolates.
July 2, 2014
Nestlé looks to take advantage of the country’s prized Arriba beans and stimulate the local economy.
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Callebaut opens new flagship Chocolate Academy center in Belgium

Built in Wieze, Belgium, where the Callebaut story began in 1911, it features state-of-the art training center.
June 25, 2014
The flagship Chocolate Academy center offers professionals from all backgrounds a place to learn and strengthen skills.
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Cargill pledges to accelerate sustainable cocoa program

New report highlights progress Cargill has made with sustainable cocoa.
June 11, 2014
Cargill hopes to create a transparent global supply chain, which would support better incomes for farmers and a sustainable supply of cocoa and chocolate products.
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Mondelez to partner with Harvard for third-party cocoa verification

Harvard teams to study Coco Life’s impact.
June 11, 2014
Mondelez has partnered with the university to set up an independent verification framework with three key elements.
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Latest Fairtrade cocoa report: Farmers investing in change

Certification helps farmers improve cocoa quality, productivity as well as communities, but more support needed.
June 11, 2014
Fairtrade cocoa farmers in West Africa are investing in their farms, crop infrastructure and communities, but they need deeper, long-term partnerships to drive change.
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CKG Group to open chocolate factory in Indonesia

Joint-venture plant to process 50,000 metric tons of cocoa beans annually.
June 4, 2014
The Ivory-coast based CKG Group has signed an agreement with the Salalah Free Zone (SFZ) to build a large chocolate factory in the Sultanate of Oman in Indonesia.
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ADM Cocoa to present details of its cocoa farmer program at World Cocoa Conference

Sustainability efforts have reached more than 60,000 farmers in West Africa and Indonesia.
June 4, 2014
Building on the success of the first WCC in Abidjan, Côte d’Ivoire in 2012, the second edition once again provides a forum for the global cocoa economy to come together and exchange sustainability strategies and discuss opportunities and challenges.
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Preserving Chocolate for Future Generations

Contact: Jamie Tunison

AVAILABLE ON DEMAND As demand for chocolate grows in developing markets, can the existing cocoa-growing regions meet the supply-side challenge? Bettering the economics for small farmers in Africa, Asia, South and Central America requires a comprehensive approach, one that takes into account improving agricultural practices, enhancing supply chain infrastructures, expanding community services, boosting farmer incomes and taking advantage of evolving technologies.

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Image Galleries

A Venetian Carnival, a Jelly Belly sculpture and gourmet chocolates! Oh my!

Candy Industry takes you into the French Pastry’s School For the Love of Chocolate event in Chicago, held Feb. 25.

Candy Industry Magazine

July 2014 Cover

July 2014

July's issue features an in-depth look at the Brazilian confectionery industry, a review of Interpack, and some more highlights from the Sweets & Snacks Expo.
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Confectionary Sales

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Natural Food Flavors and Colorants

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Candy Industry's Kettle Awards

Kettle Awards

Since 1946, Candy Industry magazine has recognized leaders in the U.S. confectionery industry with the highest recognition possible, the Kettle Award. The distinguished recipients have captured this most coveted award by not only excelling within their companies, but by contributing to the greater good of the industry. It’s virtually a who’s who of past and present professionals who have left their mark as confectioners and business mavens. Learn more about the voting process as well as the annual Kettle Awards Ceremony by visiting our Kettle Awards Website

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