These are all the posts that have been tagged with research.
As we move into 2019, there’s plenty to reflect upon after another exceptionally eventful twelve months within the confectionery sector.
Following its launch earlier this year, Cadbury Darkmilk is extending its range with two new additions and price marked packs (PMPs) to help retailers drive impulse sales.
Operating the largest chocolate production facilities in the world poses a number of challenges, as Neill Barston found during an exclusive visit to Barry Callebaut’s facilities in Belgium
Dark will meet milk in a new Cadbury’s range which is set to deliver the brand’s richest and creamiest bar yet.
The Granting of the first UK patent for “processing pure cacao” to Neurogenics was a long awaited day for the company’s CEO, Colin Francis, who explains the process of producing confectionery with flavanols.
Maynards Bassetts is adding a new soft jelly product to its portfolio, said to drive young adults ‘wild’.
One of the biggest headlines within the confectionery sector for the past week has been news of a return for Toblerone in a larger format, which has gained broad media attention.
A reduced sugar version of Cadbury Dairy Milk will go on sale next year.
Mars Wrigley Confectionery has confirmed the launch of what it has billed as its ‘first true texture innovation’ in nearly two decades, across its core Skittles and Starburst brands.
Cadbury has revealed that it will be opening its doors and inviting the nation to ‘go madbury for Cadbury’ this July.
Pladis has announced a new variant to its Jaffa Cakes range, Jaffa Cakes Lemon and Lime.
Big Bear Confectionery, owner of the iconic Poppets brand, is launching a new and exciting format in time for Halloween.
Developing ruby as the ‘fourth type of chocolate’ has proved a labour of love for Swiss manufacturer Barry Callebaut.
According to a new report from the MarketsandMarkets’ research group, global demand for confectionery machinery is set to rise significantly over the next five years.