Chocolate Ingredients

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Trends in milk, white and dark chocolate.

ARTICLES

Guittard introduces Beyond Sugar baking chips

Line includes 100% cacao chips, 72% cacao chips sweetened with coconut sugar.

March 3, 2021

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Guittard Chocolate Co. has launched Beyond Sugar chocolate — a line designed to unite the artistry of chocolate making with evolving dietary awareness.

Fuji Oil Group names Mikio Sakai as new president and CEO

Sakai plans to focus on ESG Management, plant-based ingredients.

Crystal Lindell

March 1, 2021

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As of April 1, Mikio Sakai will be the new president and CEO of Fuji Oil Group, and he is planning to create a new focus on the company's plant-based ingredients.

Iceland’s Omnom Chocolate introduces Easter items

Company launches Mango-Passion Milk Chocolate Almonds, Lakkris Sea Salt Krunch.

March 1, 2021

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Iceland’s Omnom Chocolate is elevating the Easter basket with its newest selections: Mango-Passion Milk Chocolate Almonds and Lakkris Sea Salt Krunch.

Koa partners with Lindt on chocolate bar sweetened with cocoa pulp powder

Koa offers cocoa fruit juice, dried cocoa pulp powder.

February 15, 2021

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The Swiss company is launching a new Lindt EXCELLENCE bar with 82% cocoa and 18% Koa Powder.

A closer look at Tony’s Chocolonely’s Sweet Solution collection

Company launched limited-edition ‘look-alike’ bars in January.

Alyse Thompson

February 9, 2021

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Thecla Schaeffer, Tony’s head of marketing, recently spoke to Candy Industry about the development of the Sweet Solution collection, the response from customers and retailers, and its mission to achieve 100 achieve slave-free chocolate.

Barry Callebaut highlights 4 trends influencing chocolate in 2021

Chocolate consumers increasingly interested in plant-based, sustainable products.

Alyse Thompson

February 3, 2021

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During a Jan. 28 presentation of BC LIVE, the group’s digital event and education platform, Barry Callebaut highlighted four themes set to impact the chocolate space.

Barry Callebaut launches diversity strategy featuring 2025 goals

Company says its new ‘#oneBC’ effort is focused, ambitious, measurable, and time-bound.

Crystal Lindell

January 27, 2021

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The chocolate company said it hopes to be able to attract and retain talents from all quarters of society and the world and nurture an inclusive environment where diversity can flourish.

Tony’s Chocolonely launches ‘look-alike’ bars to raise awareness of child labor

Sweet Solution profits will be donated to 100WEEKS.

January 27, 2021

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Tony’s Chocolonely is launching Sweet Solution chocolate bars to raise awareness that illegal child labor is still pervasive throughout the chocolate industry.

Olam-backed Twenty Degrees brings specialty cacao to craft chocolate makers

The new venture aims to bring single-origin cacao beans to market that are either too specialist or too remote to be sold to mainstream manufacturers.

Crystal Lindell

January 20, 2021

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Named for the cacao belt, the new venture will source premium quality cacao beans from 10 unique regions around the world.

Cocoa sustainability

Barry Callebaut’s Pablo Perversi talks cocoa sustainability, COVID-19 and eCommerce

The chocolate supplier's latest Forever Chocolate progress report shows the progress the company has made in a tumultuous year, and what’s next.

Crystal Lindell

December 21, 2020

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The Swiss company recently released its annual Forever Chocolate report, detailing the sustainability progress it made over the year.

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Preserving Chocolate for Future Generations

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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Established in 1946 by Candy Industry's founder and publisher, Don Gussow, the Kettle Award represents the highest recognition an individual working within the U.S. confectionery industry can attain. This year marks the 75th Year of the prestigious award and we invite you to join us for an evening reception honoring its rich heritage and to celebrate the nominees and winner of the 2020 Kettle Award.

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Natural Food Flavors and Colorants, 2nd Edition

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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Chocolate Ingredients
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ARTICLES

Guittard introduces Beyond Sugar baking chips

Fuji Oil Group names Mikio Sakai as new president and CEO

Iceland’s Omnom Chocolate introduces Easter items

Koa partners with Lindt on chocolate bar sweetened with cocoa pulp powder

A closer look at Tony’s Chocolonely’s Sweet Solution collection

Barry Callebaut highlights 4 trends influencing chocolate in 2021

Barry Callebaut launches diversity strategy featuring 2025 goals

Tony’s Chocolonely launches ‘look-alike’ bars to raise awareness of child labor

Olam-backed Twenty Degrees brings specialty cacao to craft chocolate makers

Barry Callebaut’s Pablo Perversi talks cocoa sustainability, COVID-19 and eCommerce

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Candy Industry, Chocolate from Ghana Series

EVENTS

Webinar

Preserving Chocolate for Future Generations

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