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Puratos USA introduces Belcolade Amber chocolate

Chocolate features notes of salted-butter caramel.

April 5, 2021

Puratos USA has added Belcolade Selection Amber Cacao-Trace to its Belgian chocolate portfolio for chocolatiers, bakers and confectioners.

Barry Callebaut launches Accent chocolate range for North American confectioners

Line features two high-cacao options.

November 18, 2020

Barry Callebaut's Accent range is expertly crafted to be used in a wide variety of applications, including panning, thin-to-thick enrobing, solid molding and hollow molding.

Barry Callebaut rebrands Van Leer line

New branding is segment-focused, designed for all basic and traditional applications.

November 11, 2020

Van Leer, Barry Callebaut’s gourmet, North American chocolate brand, offers sustainable, responsible and simple solutions for bakeries, confectioneries, ice cream and beverage makers.

Taking action: 2016 Chocolate ingredient trends

As demand for chocolate rises, leaders in the industry focus on creating a sustainable cocoa supply chain by helping to improve farming techniques and empower farming communities.

Abigail Watt

May 26, 2016

Globally, chocolate demand is on the rise, and unless chocolate companies do something to help the cocoa-growing industry, demand will soon outpace supply.

Laura Secord comes home to Canada

Five years after bringing Laura Secord back to a Canadian-owned company, CEO Jean Leclerc talks about how his family’s company is working to revitalize and grown the brand.

Crystal Lindell

April 21, 2016

It’s been five years since Jean Leclerc’s family bought the Laura Secord brand from Gordon Brothers LLC of Boston.

ADM

ADM expects sale of chocolate business by end of third quarter

President and COO Juan Luciano reveals timetable during analysts’ conference call.

Bernie Pacyniak

August 6, 2014

True to its plan, ADM confirmed that it will sell its chocolate business, most likely by the end of the third quarter.

Cargill to double capacity at Belgian chocolate facility

$48-million facility to double capacity during the next two years

Bernie Pacyniak

December 18, 2013

The additional capacity will meet growing demand for chocolate in confectionary, bakery, dairy and artisanal applications from European customers.

This webinar will examine variables factoring into nutritionally improved candy sales, including ingredients, label claims, and alternative sugars. Better-for-you options remain top of mind for consumers who are searching for indulgences, but in a healthier format.