Chocolate Ingredients

Trends in milk, white and dark chocolate.

ARTICLES

Report: Bullish on chocolate and cocoa markets through 2019

Chocolate to reach $132 billion, cocoa to top $2 billion.
By Crystal Lindell
No Comments
Both the world cocoa market and the world chocolate market are expected to grow in the next five years.
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ADM

ADM expects sale of chocolate business by end of third quarter

President and COO Juan Luciano reveals timetable during analysts’ conference call.
By Bernie Pacyniak
No Comments
True to its plan, ADM confirmed that it will sell its chocolate business, most likely by the end of the third quarter.
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MycoTechnology uses mushrooms to create sweeter chocolate with less sugar

Company claims technology reduces sugar in chocolate by up to 70 percent.
By Crystal Lindell
No Comments
"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

Mars also sets in motion 7% price hike

Move follows recent announcements by Nestle, Hershey.
By Bernie Pacyniak
No Comments
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?
By Bernie Pacyniak
No Comments
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.
No Comments
Nestlé looks to take advantage of the country’s prized Arriba beans and stimulate the local economy.
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Callebaut

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.
No Comments
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.
By Crystal Lindell
No Comments
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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Sustainability

Mondelez to partner with Harvard for third-party cocoa verification

Harvard teams to study Coco Life’s impact.
By Crystal Lindell
No Comments
Mondelez has partnered with the university to set up an independent verification framework with three key elements.
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Fairtrade

Latest Fairtrade cocoa report: Farmers investing in change

Certification helps farmers improve cocoa quality, productivity as well as communities, but more support needed.
By Bernie Pacyniak
No Comments
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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EVENTS

Preserving Chocolate for Future Generations

7/17/12
Online
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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Multimedia

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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

Candy August 2014 Cover

August 2014

August with Candy Industry features Kettle Award winners, jelly beans, and more!
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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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