Premium chocolate company has secured a listing for new brand Nutty Thins at Carrefour in Belgium as it hopes to broaden distribution beyond department stores and fine foods outlets.
A survey conducted by the Almond Board of California (ABC) and Sterling-Rice Group (SRG) suggests 70% of consumers across the globe prefer chocolate products with nut inclusions.
Confectionery brands can inspire loyalty by communicating heritage and social actions on-pack, but these features should never overshadow flavor, says a Mintel analyst and the CEO of Project7.
Peruvian daisy yacón will be the natural sweetener of the future in the chocolate industry, according to British raw chocolate startup Adam’s Fresh Chocolate.
Eating a small amount of chocolate when in the Buddhist concentration state of mindfulness can increase positive mood, according to research by Gettysburg College.
Premium chocolate brand Baron Chocolatier has launched a line of chocolate bars exclusively at Dollar General across the US, while separately it plans to expand in Mexico and the UK.
Lindt’s Russell Stover Every Day range has gained listings at major supermarkets such as Walmart since its April release in the US as the brand reduces reliance on key seasons.
Valrhona has introduced a higher than usual cocoa percentage milk chocolate couverture with Brazilian beans and has stepped up sourcing activities in Jamaica.
Burton’s Biscuit Company is bringing all its Maryland ‘special treat’ cookies under a unifying banner in the UK and extending the line-up with new products.
Lily O’Brien’s Chocolates says it is outpacing Ireland’s confectionery category growth and will take advantage of its momentum by launching premium bars this year.
Fannie May hopes to enter new distribution channels after rebranding packs for its premium chocolate range to designs that resonate with Chicago pride, says its CEO.
Chocolate marketers likely will gain more traction if they appeal to consumers emotionally and emphasize the health benefits of inclusions, such as nuts and dried fruit, suggest the results of a recent survey conducted by the Almond Board of California.
Japanese consumers are eating more dark chocolate at the expense of milk varieties as interest grows in cocoa polyphenols, says leading domestic chocolatier Meiji.
Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than a standard chocolate recipe without compromising on taste.
The chocolates contaminated by salmonella, which Aldi recalled at the end of last week, came from a German manufacturer, the Food Standards Agency (FSA) has confirmed.
Poland’s confectionery market survived the recessionary storm virtually unscathed and continues to buck the trend despite its shrinking population, according to Leatherhead Foods, principal market analyst, Jonathan Thomas.
ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.
Mondelez has reported growth through innovation in the atypical French market that favors premium and dark chocolate more than most places in the world.
Seasonal and chocolate box sales are projected to increase by 12.9 per cent between 2010 and 2015, growing to an estimated £4.1bn by 2015, according to a Mintel report.
Omega Ingredients claims that pilot production phase application of its China sourced monk fruit juice concentrate indicates that it effectively masks the bitter notes in dark chocolate products.
Oil and fats supplier IOI-Loders Croklaan has opened a creative studio in the Netherlands for confectioners to develop and market new concepts and formulations.
UK chocolate company Cadbury will launch two Bournville variants to retailers from this month - Cadbury Bournville Old Jamaica and Cadbury Bournville Orange. Both are available in 180g bars which retail at £1.65.
Squarely targeting the growing demand from confectioners and retailers for health-promoting products, chocolate maker Natra has rolled out a range of functional chocolate bars specifically directed at private label brands.
Innovations in pleasure and sophistication gained pace from 2006 to 2007, mirrored by the innovative new confectionery product designs highlighted at this year's SIAL food exhibition that opened its doors yesterday in Paris.
Consumers in the US view chocolate as an “indulgent pleasure” that they are not willing to give up despite the tight economic environment, according to Mintel.
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.
IndulgeInChocolate.com, an online gourmet chocolate business, has
extended its line of top-end products in order to tap growing
demand for quality treats.
Key to successful premium chocolate product development is an
understanding of the varying consumer habits, expectations and
behaviour in different countries, according to leading Swiss
premium chocolate manufacturer Lindt &...
Swiss chocolatier Lindt & Sprüngli has reported its
highest-ever rate of organic growth for 2004, with its focus on
premium products allowing it to buck the general trend towards
reduced consumption of chocolate in favour of healthier...
Keeping French consumers interested in chocolate has been the
driving force behind brand owners' investment in innovation in
recent years, and the latest product launches highlighted by the
Global New Products Database (GNPD)...
