Category: Confectionery
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Cargill and Voyage are scaling cocoa-free confectionery in North America. The NextCoa range is entering North America as manufacturers look for alternatives that reduce cocoa exposure while retaining chocolate-like taste and functionality.
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IFF is moving vanilla innovation closer to crop origin conditions. The Madagascar centre combines analysis, extraction, flavour creation, and application development for dairy, bakery, confectionery, and wider food formulation work.
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Arla is reshaping protein bars around lighter textures and stability. Its AirBar concept uses Nutrilac PB-8420 to support stable aeration, processing performance, and shelf-life texture in high-protein snack formats.
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Mars is testing cocoa-free chocolate as confectionery cost pressures intensify.
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Debut and Oterra are targeting fermentation-derived Red 40 colour replacement.
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Ferrero has opened a $75m Nutella Peanut production line in Franklin Park, Illinois, marking the first Nutella product manufactured in the United States and creating 50 jobs.
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Bühler will use interpack 2026 to show new roasting, chocolate processing, baking, wafer, and extrusion technologies aimed at higher efficiency and broader format flexibility across confectionery, bakery, snacks, food, and feed production.
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Ferrara Candy Company will invest $675m in a new South Carolina manufacturing site. The 750,000 sq ft facility will include processing, packaging, raw and pack material warehousing, and administrative space.
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Nestlé is expected to cut more than 450 UK roles as its global restructuring programme reaches local operations. York and Gatwick are expected to see the largest impact, alongside wider review activity across UK sites.
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Morinaga has opened a second US Hi-Chew plant. The new North Carolina site adds confectionery capacity, supports retail growth, and extends local production closer to demand.