Category: Confectionery
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AAK has launched ILLEXAO EN 10 for global enrobed applications. The cocoa butter equivalent is designed to stabilise flow, reduce buildup, and preserve sensory quality at higher substitution levels.
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Bühler has upgraded chocolate refining and conching systems for processors. The Edition 26 Finer S and ELK S add automation, hygienic design, remote access, and energy-efficiency improvements for tighter mass control.
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Soufflet Malt and Ferments du Futur have started an 18-month programme to develop cocoa alternatives from fermented sprouted grains, using solid-state fermentation and a four-ton demonstrator in France to test flavour, functionality, and scalable ingredient production.
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Mondelēz faces German scrutiny over Milka’s reduced chocolate bar weight. The ruling sharpens pack communication risk as confectionery producers manage cocoa volatility, price sensitivity, and format changes.
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Mars is investing £190m in its Slough factory, adding robotics, AI, upgraded machinery, advanced cooling, energy-efficient utilities, and digital twin technology to strengthen UK confectionery manufacturing.
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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.