Category: Confectionery
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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.
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Cargill has expanded specialty fats capacity in Port Klang, Malaysia. The new line broadens regional supply for confectionery, bakery, frying, fillings, and dairy applications.
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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.
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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.
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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.
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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.