Nestlé has launched KitKat Chocolatory Cacao Fruit Chocolate, the first product to use Nestlé’s chocolate made entirely from the cacao fruit.

Barry Callebaut has been granted a Temporary Marketing Permit by the U.S. Food and Drug Administration, clearing the way to market Ruby as chocolate in the United States.

Tony's Chocolonely's has revealed the inspiration behind this year’s limited-edition bars: spices and herbs.

Candy may not be the first thing people think of when they consider living as a vegan, but that doesn’t mean it’s not relevant. With ingredients like milk and gelatin, confections can be filled with animal products.

Ferrero, maker of Ferrero Rocher, is breaking into the competitive assorted boxed chocolates category with the U.S. launch of Golden Gallery Signature, a premium assortment designed to inspire sharing.

Madécasse, purveyor of single-origin chocolate bars and vanilla from Madagascar, unveiled its new identity as Beyond Good at Salon Du Chocolat, held Nov. 16-17 in New York City. 

FMCG Gurus reports in new research that 88 percent of consumers in the U.S. say they snack, largely due to skipping meals throughout the day. 

The characteristics that set haute chocolate apart can be seen at the microscale, thanks to recent research performed by researchers from the University of Guelph at the Advanced Photon Source, located at the U.S. Department of Energy’s Argonne National Laboratory.

Puratos has opened an innovation center in Chicago, the company’s sixth innovation center in the U.S.

The Professional Manufacturing Confectioners Association (PMCA) hosted a chocolate short course at the University of California-Davis last month to increase its presence on the West Coast.