These are all the posts that have been tagged with environment.
The Yowie Group has revealed the expanded availability of its popular Yowie chocolates that are paired with child-friendly wild animal figurines at retail outlets across the US.
With production deadlines upon us, this week’s update comes amid a particularly busy schedule as we prepare our next edition and gear up for AnugaFoodTec in Cologne.
We’re all aware there is a growing problem with packaging waste in the UK and beyond, but now a new, collaborative initiative is promising to turn the tide on the issue.
This week, the Confectionery Production team are busy pressing the December 2017/January 2018 issue, which has got me thinking about this year’s key trends.
As the industry continues to push for sugar reduction and reformulation of much loved confectionery products, a change in the recipe of hazelnut-chocolate spread Nutella has caused uproar among consumers.
The company, which operates two production facilities at 1,000 metres above sea level, one in South Tyrol in northern Italy and one in Heinfels in Austria, produced 36,629 tonnes of wafers and chocolate specialties in 2016, corresponding to 877 million units.
British vegan chocolate company Brontie & Co has been awarded a £10,000 prize by FedEx Express in the second Small Business Grant Contest in the UK.
Changing lifestyles and personal wellbeing are disrupting the chocolate market, new research suggests, presenting an opportunity for manufacturers who respond to new consumer demands.
With the trick or treaters having been and gone for another year, new research suggests that Halloween treats such as chocolate confectionery, gum and sugar confectionery have seen a global decline in consumption over the last few years.
This year, Italian chocolate giant Ferrero is celebrating its 50th birthday in the UK and Ireland and its 70th birthday globally.
Mars Chocolate is expanding its Galaxy block chocolate portfolio with the launch of Galaxy Crispy.
Confectionery accounted for only 1% of packaged food with sustainable palm oil labels in 2015, the latest research shows.
Megan Humphrey visits Corbion’s new R&D and applications centre in the Netherlands.
In part one of a two part series, consultant Graham Godfrey discusses the unique properties of cocoa and its role as a chocolate ingredient.