Giovanni Ferrero denies speculation triggered by father’s death.
The Barry Callebaut Group has announced the signing of a long-term outsourcing agreement with World’s Finest Chocolate, a family-owned business based in Illinois, US.
Barry Callebaut will invest $5.7 million in fiscal year 2014/15. Deliveries from the new chocolate manufacturing base in Chicago will commence on 1 March.
While in many other European countries craft bakeries still dominate the market, the biggest share of the bakery industry in the UK belongs to the sliced and wrapped bread made by large plant bakers. Bread is one of the nation’s undisputed staple foods, with a matching packaging and design industry wrapping up its brands.
New flavours, regulations, industry shifts … what to expect in the new year
The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, announced today that the European Patent Office has awarded their patent EP 2 152 091 on reduced fat chocolate. With this patent, the Barry Callebaut Group continues to broaden its innovation-based product offering of reformulated products. The company is now able to offer its customers an additional solution for products with a better energy balance and an improved composition – without compromising on taste.
Mondelez International Inc. announced the acquisition of Enjoy Life Foods a private U.S. snacking company and the market-leading brand in the fast-growing «free from» segment. Enjoy Life offers more than 40 great-tasting products, including cookies, chocolate, snack bars, and savoury snacks that are allergy-friendly and gluten-free. Enjoy Life´s products are free from the eight most common allergens – wheat, dairy,… Read more »
Krispy Kreme has announced that it will be opening its 1000th doughnut shop. The company operates in 24 countries around the world, with its newest shop is situated in Kansas City, US. Doors will open to the public on 24 February.
Canadean expects the confectionery market in India to grow by 71% in the next four years, as the growing Indian middle-class consumes more gums and jellies and chocolate continues to be high in demand among children.
BENEO is showcasing bubble gum and chocolate lentil concepts that have successfully undergone scientific testing with plaque pH telemetry at ISM 2015. BENEO is exhibiting its range of toothfriendly confectionery product concepts for children at ISM 2015. At the show, BENEO is showcasing bubble gum and chocolate lentil concepts that have successfully undergone scientific testing with plaque pH telemetry. Both products… Read more »
TIC Gums has introduced a new stabiliser system, Ticaloid DG 671, for icing and glaze applications. The stabiliser is designed to perform similarly to agar at a lower usage level, providing cost-in-use savings.