Confectionery makers will welcome the latest study to proffer the
potential health benefits of chocolate as US researchers report
that pregnant women who consume ample servings of this popular
confectionery may reduce the risk of...
In recent confectionery news, ADM reshuffles its management team,
Hershey launches a new premium line to try and boost its US market
share, and Sweet China reports a quarterly profit loss.
Swiss chocolate company Barry Callebaut is to purchase a 60 per
cent share of Malaysia's KL Kepong Cocoa Products in a move
designed to increase its sourcing capacity in Asia.
The growing trend for healthy products meant a drop in the value of
the UK confectionery market but an increased popularity of dark
chocolate, says a new report.
The Waste and Resources Action Programme (WRAP) is coordinating a
confectionery working group in order to reduce the packaging of
seasonal products such as Easter eggs.
Four hybrid cocoa species developed in Ghana to have improved
resistance to pest damage during storage have similar nutritional
properties to conventional cocoa, says a study that topples a
barrier to commercial trade.
A quarter of Western consumers are interested in chocolate with
physical or emotional health benefits, according to Barry
Callebaut, indicating that there is a strong market for functional
products.
While most consumers agree that ethically-sourced cocoa is no bad
thing, an ever increasing number of different schemes risks
muddying the issue and puzzling chocolate fans.
Global confectioners Mars and Nestle have joined a sustainable
cocoa programme, which aims to establish a traceability system for
all farmers in the Ivory Coast.
In confectionery news this week, Woolworths secures sweet supplier
EUK with a loan deal, confectionery product launches outnumber
other food categories, and dark chocolate continues to prove
popular with manufacturers.
Cadbury today launched a fund to aid its cocoa suppliers
in Ghana, after research suggested that average production in
the region is now 40 per cent lower than the potential yield.
Strong sales of premium and dark products have led Lindt &
Spruengli to predict that full year revenue for 2007 will hit
CHF 2.95bn (€1.8bn), a 14 per cent increase from the year before.
New research suggests that regular consumption of chocolate may
weaken bone density and strength, which in turn could increase the
risk of health problems such as osteoporosis and fracture.
Swiss-based food giant Nestle today announced going into
partnership with Belgian company Pierre Marcolini, as the company
aims to move further into the premium and luxury chocolate market.
Hershey may remove mint packaging that looks like drug pouches;
Wrigley's credit rating is improved by analyst; and internet viewer
vote the Cadbury gorilla ad the best commercial of 2007.
Cadbury today said it expects confectionery revenue growth to
exceed the 2007 four to six per cent target range, thanks
to revenues from the UK chocolate and the US gum markets.
Hershey may be forced to withdraw mint pouches; A chocolate factory
fire kills a worker in Denmark; and yet another book promotes the
health benefits of dark chocolate.
Manufacturers will increasingly turn to unusual confectionery
flavours such as pomegranate, eucalyptus and goji in order to make
their products stand out from the competition on supermarket
shelves, according to a new report.
Cadbury, Mars and a number of other leading global confectioners
are under investigation in Canada over allegations of price fixing
in the country, press reports have said.
US ingredients company Cargill today said it will increase cocoa
product operations at the Sao Paulo plant in Brazil, as rising
incomes in the country push up local demand for chocolate.
With heart disease and obesity levels booming in Western Europe,
manufacturers and scientists are increasingly trying to make a link
between health and confectionery, traditionally seen as a 'naughty'
treat.
Barry Callebaut has reported growth in full year 2006/7 that
outstrips the chocolate sector at large, largely driven by sales to
food manufacturers with which it has several big new deals.
The cup of hot chocolate you enjoy on a cold winter's day may now
have more functions than just taste and warmth - a perk ConAgra
Foods says could be particularly alluring to women.
Hershey said yesterday that third quarter margins fell a massive 13
percentage points from the same period in 2006, as a result of
tough competition in the premium chocolate market and rising milk
costs.
Spanish cocoa company Natra announced yesterday the
acquisition of Belgium-based All Crump, as part of the company's
plans to enter the chocolate spread market.
International firms such as Cadbury are the most successful
confectionery companies in Western Europe, according to
Euromonitor, suggesting that a global outlook is necessary to
survive in an increasingly competitive market.
A chocolate emulsifier ingredient from Palsgaard can now be used by
US manufacturers to replace the commonly-used soy lecithin,
following its recent approval by the nation's regulator.
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
Swiss based Barry Callebaut will start delivering chocolate to
Hershey in North America within the next few months, following the
completion of the partnership this week.
Following talks in London today, Cadbury Schweppes has officially
announced its new confectionery strategies, to be implemented
following the separation of its drink division, Americas Beverages.
News that Cadbury may be on the verge of selling off its beverages
arm has prompted rumours of multiple acquisitions for its chocolate
half - in what would be a huge shake-up of the global confectionery
landscape.
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
Swiss chocolatier Lindt & Sprungli is continuing its innovation
in premium, dark chocolate with a new range boasting 70 per cent
cacao content and a unique mousse-filled centre.
