Mondelēz International appoints Luca Zaramella as EVP, COO and CFO, strengthening operational agility and accelerating its ...

Confectionery brands are launching 2026 innovations focused on nostalgia, indulgent textures and seasonal gifting. Retro ...

Nestlé launches major regenerative agriculture and youth‑farming initiatives, partnering with TNC and Goodwall to boost ...

Barry Callebaut posts falling volumes but rising revenue as investors rally behind new CEO Hein Schumacher, sparking industry ...

Rigid molds, shorter drying times and full texture control: potato-based starch is changing how vegan and fortified gummies ...

The world’s biggest chocolate maker Barry Callebaut is rumoured to be in the early stages of a planned separation from it global cocoa unit. That’s according to a report published on Reuters. Sources ...

Confectionery is one of the most colourful and exciting sectors in food and beverage. And it’s always changing. From new flavours and formats to packaging innovations and exclusive collaborations.

Nestlé has been forced to remove the word ‘chocolate’ from Toffee Crisp and Blue Riband, in the UK, after the Swiss confectionery maker changed their recipes, dropping the cocoa content below minimum ...

The global food and beverage flavours market is worth over $20bn (€17.2bn) and is projected to top $28bn by the end of the decade (industry analysts Grand View Research). No surprise there, since the ...