Fazer’s new Lahti confectionery plant is taking shape around digital control. ITI Group has been selected to deliver the MES layer for the €400 million facility, covering recipe handling, performance monitoring, and full product genealogy.
Celleste Bio has moved cultured cocoa butter closer to scale. Milk chocolate bars made with its ingredient by Mondelēz now put the technology into a more practical discussion about cost, functionality, and future supply resilience.
UPM Specialty Materials and Felix Schoeller have launched a fibre-based flexible pack structure aimed at food applications where recyclability, barrier control, and converting performance all need to sit in the same specification.
Barry Callebaut lifted recurring net profit in the first half, but weaker volumes, cocoa-market overcapacity, and supply disruption pushed operating earnings lower and forced a downgrade to its full-year outlook.
Mars and ofi are scaling regenerative cocoa work in Ecuador. The programme links agroforestry, lower-carbon inputs, and farm resilience more directly to long-term ingredient security.
Fermtech has raised fresh funding to scale Koji Cocoa, a fermentation-derived ingredient made from cocoa side streams as manufacturers search for lower-cost and more resilient cocoa inputs.
Cargill has expanded specialty fats capacity in Port Klang, Malaysia. The new line broadens regional supply for confectionery, bakery, frying, fillings, and dairy applications.
Theegarten-Pactec has launched the FPC6, a new-generation flow-wrapping machine aimed at chocolate, confectionery, cereal and protein bars, functional foods, and snack applications.
Ferrara has moved Black Forest’s everyday gummy range to USDA Organic, extending ingredient certification, packaging refresh, and national distribution across a large confectionery line.
Cadbury Mini Eggs are moving into recycled plastic packaging. Mondelēz and Amcor have updated parts of the Easter range with higher certified recycled content and revised gift pack materials.