Category: Confectionery
-
Planet A has launched a new no-added-sugar version of ChoViva. The cocoa-free ingredient targets confectionery and bakery manufacturers balancing sugar reduction with cocoa volatility.
-
Gelita is tackling texture in lower-sugar confectionery and protein bars. Soluform and Optibar support reformulation across gummies and bar formats.
-
UK food exporters are gaining expanded access to Mexican markets. CPTPP changes affect chocolate, biscuits, dairy, pork, poultry, honey, asparagus, sweetcorn, and orange juice.
-
Mondelēz has warned UK food rules could deter investment decisions. The company has spent £40m reformulating products for HFSS compliance.
-
GLP-1 use is adding complexity to sweetener reformulation work programmes. Sensory changes may affect sweetness, bitterness, and product acceptance.
-
Clasen Quality Chocolate has deployed Beacon for cocoa visibility planning. The system replaces manual carrier checks with live import data.
-
Lindt has completed certified cocoa sourcing across its programme worldwide. Packaging updates will progressively add the Rainforest Alliance seal.
-
Mars has reached new renewable electricity and emissions milestones globally. Manufacturing investment and agricultural programmes now share the same resilience plan.
-
Döhler has acquired Nukoko to expand cocoa-free chocolate alternatives globally. The fava bean platform targets confectionery, bakery, cereals, coatings, and fillings.
-
Zotter is using Ishida weighers to protect premium accuracy standards. The installation supports flexible chocolate production across bags, boxes, and varied formats.