Category: Confectionery
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Aston and Mondelēz are moving membrane science into confectionery R&D. Their new partnership will test filtration methods that use taste receptor proteins to capture aroma compounds or remove bitter notes during production, including potential high-cocoa chocolate applications.
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Cocoa-free ingredients are moving deeper into mainstream confectionery manufacturing now. Nestlé Germany is launching a ChoViva-based Choco Crossies extension as branded alternatives gain industrial traction.
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UK food plants are scaling packing lines with robotics fast. Gü Indulgent Foods and Dale Farm Foods have deployed FANUC-based cells to increase throughput, improve flexibility, and reduce manual handling.
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Lotte Wellfood has upgraded Yangsan to boost cacao throughput significantly. A new bean-to-bar line lifts capacity to 2.5 tonnes per hour and increases in-house liquefied cacao mass production from Ghanaian beans.
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ofi launched three single origin cocoa liquors under deZaan. Unveiled for ISM 2026, the range targets repeatable fine-flavour profiles at industrial scale.
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Barry Callebaut will invest €250m to upgrade Wieze facility operations. The programme targets infrastructure, safety, and production-line modernisation at the company’s largest chocolate site.
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Tony’s Chocolonely says ethical sourcing helped sustain cocoa-hit sales growth. Its 2024/25 FAIR report cites 32,133 farmers covered by its sourcing principles, and 99.9% verified deforestation-free cocoa, as the brand expands direct supply chains while maintaining product specs.
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CoBank’s Brian Earnest outlined poultry constraints at IPPE 2026 forum. He said labour remains tight, chicken demand is still rising, and processors are leaning harder on heavier birds, further processing, and automation.
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GNT is pitching functional Exberry colours for confectionery reformulation now. At ISM Ingredients 2026 in Cologne, it showcased fruit gum concepts pairing plant-based colours with added actives such as vitamins, caffeine, and botanicals for “better-for-you” sweets positioning.
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Spring & Mulberry recalls Mint Leaf bars after Salmonella test. The company is voluntarily recalling lot #025255 of its Mint Leaf Date Sweetened Chocolate Bar after third-party testing flagged potential contamination; no illnesses have been reported to date.