Chocolate on a global scale

Two months after celebrating World Chocolate Day, yesterday chocolatiers were capitalising on International Chocolate Day.

On Twitter, Swiss giant Lindt & Sprüngli encouraged consumers to eat their favourite piece of Lindt chocolate to celebrate the day, while Canadian biscuit firm M M Shortbread was educating consumers by highlighting the difference between shortbread and shortcake. The answer: shortcake uses vegetable fat instead of butter and adds baking powder.

And if that wasn’t enough to get those taste buds watering, today is national cream-filled doughnut day in the US. This week appears to be a confectioner’s dream.

So whether it’s a pastry, cake, or snack, make sure you add some chocolate to whichever sweet treat you decide to indulge in.

Meanwhile, our web editor Megan Humphrey will be attending the European Cocoa Forum in Croatia, which is being hosted by the European Cocoa Association. There will be sessions on a range of topics, including climate change, cocoa research and regulatory concerns, as well as a look at the challenges and future prospects for the cocoa and chocolate sector.

Later this month, we’ll be sending our bumper October issue to press, which includes Supplier Profiles and a Show Preview on Gulfood Manufacturing. Expect all those favourites as well as an interview with Ben Eastick, director of Ragus Sugars and a look at how robot technology is providing a boost for UK confectionery.

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