Category: Confectionery
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Barry Callebaut has returned to positive quarterly volume growth globally. Cocoa volatility still frames the confectionery manufacturing outlook.
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Flexible confectionery packaging is edging closer to recycled-content scale deployment. Mondelēz has moved Marabou chocolate wrappers into a chemically recycled material structure.
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Nestlé will reformulate KitKat across continental Europe from 2027 onwards. The new recipe adds hazelnut notes and a crispier texture, while the UK version will remain unchanged.
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Cocoa reformulation is becoming a sharper technical manufacturing challenge globally. Volatile supply and pricing are forcing deeper work on flavour, texture, viscosity, colour, and labelling.
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Confectionery manufacturers face a difficult shift away from plastic packaging. Barrier performance, shelf life, line speed, and product protection still govern material choices.
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Ferrara’s expansion strategy puts confectionery manufacturing capacity back in focus. The company is targeting international markets, acquisitions, brand innovation, and production investment as sugar confectionery faces higher cost, ingredient, packaging, and execution pressure.
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Nestlé’s colour reformulation programme now extends across its global portfolio. The work will test natural colour systems through processing, shelf-life validation, sourcing, packaging, and consumer acceptance.
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Irca is set for new ownership under CVC Capital Partners. The Italian ingredients manufacturer has grown into a €1.5bn global platform across pastry, bakery, chocolate, ice cream, and food manufacturing.
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Gelatin-free gummies still struggle to match traditional elastic confectionery chew. IFF’s DuoGel system combines pectin and carrageenan for low-pH fruit gummies, targeting texture, stickiness, melt resistance, and process consistency.
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adapa has extended PaperFlow for recyclable paper food flowpacks today. The material targets snacks, confectionery, cereals, biscuits, and instant coffee.