Category: Confectionery
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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.
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Cocoa prices eased in January, but long-term volatility persists globally. ICCO’s composite daily price fell from $5,984/tonne on 5 January to $5,103/tonne on 14 January, yet manufacturers are still treating cocoa as a high-risk input as EU deforestation compliance clocks keep ticking.
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Freeze-dried sweets are moving from novelty to wholesale necessity fast. Texture-led confectionery is becoming a “must-stock” trend, with social media demand and impulse-friendly formats pulling freeze-dried lines into more mainstream retail ranging.