Category: Confectionery
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Ferrero has opened a $75m Nutella Peanut production line in Franklin Park, Illinois, marking the first Nutella product manufactured in the United States and creating 50 jobs.
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Bühler will use interpack 2026 to show new roasting, chocolate processing, baking, wafer, and extrusion technologies aimed at higher efficiency and broader format flexibility across confectionery, bakery, snacks, food, and feed production.
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Ferrara Candy Company will invest $675m in a new South Carolina manufacturing site. The 750,000 sq ft facility will include processing, packaging, raw and pack material warehousing, and administrative space.
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Nestlé is expected to cut more than 450 UK roles as its global restructuring programme reaches local operations. York and Gatwick are expected to see the largest impact, alongside wider review activity across UK sites.
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Morinaga has opened a second US Hi-Chew plant. The new North Carolina site adds confectionery capacity, supports retail growth, and extends local production closer to demand.
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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.
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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.
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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.
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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.
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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.