Chef Christophe Rull won the U.S. selection round of the Cacao Barry World Chocolate Masters, held Oct. 7-8 at the Chocolate Academy in Chicago. He’ll face the best pastry chefs from around the world next year in the World Chocolate Masters final.

Cargill will install dry palm fractionation capacity at the facility, enabling the production of specialty fats for use in chocolates, coatings, fillings, compounds and other applications.

RSPO’s Cameron Plese to share tips for ensuring sustainable and ethical palm oil sourcing in confectionery processing during the event, slated for noon EST on Wednesday, Nov. 10. 

Oregon Orchard's limited-edition holiday collection offers a hazelnut twist on four classic seasonal flavors.

The Puratos Group has begun expanding its Belcolade facility in Erembodegem, Belgium, with the goal of making the site carbon neutral.

As part of its commitment, Mondelēz International has signed the Science Based Targets Initiative's Business Ambition for 1.5°C, aligning its long-term emissions mitigation targets with the aim of limiting temperature rise in accordance with the Paris Agreement.

Cargill’s activities in Côte d’Ivoire span more than two decades, including the opening of the Yopougon plant in 2000.

FMCG Gurus research shows that 66 percent of global consumers are more concerned about their overall health as a result of the pandemic. 

 At €100 million, the facility is the largest investment Barry Callebaut has ever made in its operations network.

Which candy flavors are trending this Halloween? Which textures are consumers looking for? And what are the top confectionery brands? New insights from Skai, a commerce intelligence and marketing platform, has the answers.