Chocolate

Could low-sugar chocolate actually taste better? GettyImages/Chris Ryan

Could low-sugar chocolate actually taste better?

By Donna Eastlake

Less is apparently more when it comes to the amount of sugar used in the creation of the perfect chocolate bar. So will manufacturers reduce the amount of sugar they use in the making of this sweet treat and will consumers welcome the change?

Mars has completed the buy-out of Hotel Chocolat. Pic: Hotel Chocolat

M&As

Mars completes takeover of Hotel Chocolat

By Anthony Myers

Mars has announced that it has completed the acquisition of Hotel Chocolat, a UK premium chocolate brands, after ConfectioneryNews reported in November 2023, that the company had reached agreement with Hotel Chocolat’s Board on the terms of the acquisition,...

The chocolate, confectionery, and bakery industry has adapted to demands for more healthy sweet treats. Pic: Getty Images

BALANCING HEALTH AND INDULGENCE IN CONFECTIONERY

How confectionery embraced ‘healthy indulgence’

By Anthony Myers

Consumers are increasingly focusing on their health without compromising on taste, which is why healthy indulgence has become a serious trend. Millennials (Gen Y) and Centennials (Gen Z) are looking for foods and beverages that are tasty, good for you,...

Cocoa trees naturally absorb cadmium from soils via their roots and deposit it in the nibs (centre) of cocoa beans. Pic: As You Sow

Special report

Chocolate companies respond to latest claims of excessive cadmium in cocoa

By Anthony Myers

Consumer Reports (CR), a US independent, non-profit member organisation, has doubled down on its campaign against lead and cadmium in chocolate and urges changes after a new survey finds a third of products contain ‘concerning’ levels of heavy metals.

Pic: GettyImages

Sustainability

New database launched to drive innovation in Sustainable Food Systems

By Anthony Myers

IFIS Sustainability a cutting-edge, free Abstracting and Indexing (A&I) database that curates the latest scientific research at the intersection of food and sustainability, has launched a new digital tool providing food innovators access to the latest...

Image: Getty/Media Lens King

Cocoa leaders demand a fair price for all

By Natasha Spencer-Jolliffe

Off the back of Tony's Chocolonely’s warning that the new cocoa farmgate price is still too low, other chocolate brands and global organisations call for an end to corporate greed and push for equity.

Approximately 70% of the cacaofruit was previously discarded.  Pic: Cabosse Naturals

Ingredients

New breakthrough in cacaofruit reduces refined sugar in confectionery

By Anthony Myers

Cabosse Naturals, established by Barry Callebaut to unlock the potential of the entire cacaofruit, has launched a ‘free-flowing, 100% pure cacaofruit powder’, a new ingredient that can replace refined sugar in food manufacture, which also caters to growing...

Mars has unveiled its new paper packaging for Mars bars. Pic: Mars

Sustainabilty

Mars bars undergo paper packaging trials in UK

By Anthony Myers

Mars Wrigley UK has announced that its Mars bars will be wrapped in more environmentally friendly paper packaging rather than its traditional plastic wrapper.

Cadbury's historic Bournville factory. Pic: Cadbury

Reformulation

Cadbury looks to the future with plant-based bars

By Anthony Myers

Mondelēz International has announced major reformulation plans for its historic UK Cadbury brand that will include plant-based alternatives in an effort to cut up to 75% of sugar and fat.

Image: Getty/Cultura RM Exclusive/Diana Miller

The secret to making healthier chocolate: Lubrication

By Oliver Morrison

UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.

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