A vegan diet is now so much more than a trend.

Consumers are seeking indulgent items to enjoy at any time, and the dessert category is projected to grow to $20.8 billion by 2022.

Munich gripped by cake fever: the crème de la crème of the confectionery trade is expected at iba, the world’s leading trade fair for bakery, confectionery and snacks, being held at Fairground Munich from September 15-20. 

Mauna Loa, a brand under the Hawaiian Host, Inc. company umbrella, is excited to announce its newest flavor addition, Dark Chocolate Sea Salted Caramel Macadamias, now available for purchase exclusively in Hawai’i.

Barry Callebaut has announced the expansion of its dairy-free chocolate product portfolio.

Parker Products is launching a line of baked inclusions for the dairy, bakery, confection, beverage, and QSR segments.

Most people enjoy chocolate. According to Mintel, 85 percent of U.S. consumers buy chocolate. And Euromonitor estimates U.S. consumers eat an average of 9.5 lbs. of chocolate per year.

With better-for-you trends top of mind across the food industry, how does an indulgent category like desserts fare?

The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, and FlavaNaturals jointly announce their exclusive partnership through 2018 for production of high-flavanol chocolate in the U.S.

Introducing two more new confectionery driven flavors of our Bits-O-Flavor Flakes; 2053 Chocolate Mint and 2503 Vanilla.