The rise of smaller confectionery ranges as a major consumer choice could be on the horizon
This week’s blog follows on from my last post, in placing the thorny issue of shrinkflation under the microscope, whereby the industry has come under scrutiny for unexpectedly reducing product size amid rising production costs without a corresponding cut in retail prices.
Consumer demand for ethically produced confectionery continues to grow
Findings from a Cargill survey this month that showed 70% of consumers in Europe are willing to pay more for sustainably source chocolate ranges is something of a landmark moment.
Key NORC report on child labour within cocoa supply reveals significant concerns still remain
It seems there’s rarely a week within the confectionery and wider food and drink market that passes without a major breaking issue that proves of significant impact and offers the industry plenty of reason to take a step back and reflect.
Major report on reducing sugar in ranges poses ongoing industry challenge
This past week has seen the release of Public Health England’s (PHE) assessment of how its much-publicised drive to reduce sugar intake by 20% within food categories including confectionery has performed, and the results have been far from what was anticipated.
Major confectionery businesses continue to make key investments despite pandemic tests
Amid a notably turbulent year for global markets, Cargill has made a major announcement this week for expanding its innovation facilities at its key European site in Mouscron, Belgium (pictured), which is set to have a sizeable impact for the business.
The demise of Public Health England leaves key sugar reduction targets in limbo
Why might the demise of PHE be significant to the confectionery sector? Well, the most glaring reason is the much publicised campaign that sought to drive sugar reduction within the confectionery and wider food and drink sector in 2017 is now effectively dead in the water.
Fairtrade report highlights urgent need for joint industry action on sustainability schemes
The latest set of studies from Fairtrade released this week into sustainability initiatives in core cocoa growing locations, including Ghana and Ivory Coast, have produced some extremely notable findings.
Staying true to your business roots
This past month has been a particularly busy one in terms of travel, as I enjoyed visiting several key businesses operating within the confectionery and bakery sectors.
Making strides towards sustainability
These past few days have been very much about the World Cocoa Conference here in Berlin.
Confectionery and bakery face key reformulation challenges
One of the greatest challenges now being faced by the confectionery and snacks sector is how to respond in developing ranges that are perceived as offering healthier options.
White chocolate and caramel
Cargill has unveiled a new addition to its chocolate portfolio – Caramel Equilibre – a double indulgence that brings together Belgian white chocolate with real dairy caramel in one unique and timeless product. Inspired by the warmth and enduring popularity of caramel, Cargill’s chocolate experts in Belgium have created a product that will help both […]
Stevia sweetened chocolate wins award
Stevia sweetened dark chocolate produced by Cargill’s cocoa and chocolate business has won an award at the recent ISM. The chocolate, sweetened with Cargill’s Truvia stevia leaf extract, took second place for Greek confectionery company Hatziyiannakis Dragees as the most innovative product of the year. The company took the award for its chocolate coated whole roasted almonds. […]
Silver Spoon and Cargill in Truvia partnership
Silver Spoon, part of Associated British Foods, and Cargill have announced a new partnership for UK distribution and marketing of the Truvia branded stevia-based tabletop sweetener, ahead of the anticipated EU approval of stevia extracts later this year.