Category: Confectionery
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Barry Callebaut reports stronger cocoa buffers before possible El Niño. Recovering stocks and broader sourcing accompany a return to quarterly volume growth.
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Lidl has recalled pistachio ice cream containing undeclared cashew allergen. The Northern Ireland action covers one pack size and date code.
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Oterra has launched liquid versions of two natural blue colours. The pumpable formats target faster dispersion, cleaner handling, and automated dosing.
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Nestlé is combining Aero and Milkybar across York confectionery lines. Sharing bars and bite-sized packs bring together aerated milk chocolate and white chocolate across two production formats.
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Bühler has introduced Lucent, a lower-energy cocoa nib roasting system. The machine combines heat recovery, sealed product handling, and predictive controls with higher throughput for industrial chocolate production.
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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.