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Lindt expands Easter portfolio with new premium chocolate launches
Lindt & Sprüngli is rolling out a series of Easter products across the UK and selected European markets, expanding its seasonal portfolio with twists on classic offerings.
Terry’s targets Easter growth with first marble chocolate orange egg
Terry’s Chocolate is expanding its Easter range with a new shell egg as it looks to translate its Christmas dominance into seasonal growth in the UK chocolate market.
Ajinomoto expands Atlr.72 brand with Solein-based mochi tart in Singapore
Japanese food manufacturer Ajinomoto Group has expanded its conscious food brand Atlr.72 with the launch of Mochelie, a mochi-filled almond tart made with Solein.
Sweet solutions: Cutting sugar, not corners in chocolate and confectionery production
Renee Leber, manager for food science and technical services at the Institute for Food Technologies explores innovative methods and ingredients to reduce sugar content in candy, chocolate and confections.
Huer Foods teams up with Frank’s RedHot to launch spicy gummy bears
Canadian confectionery company Huer Foods has partnered with global hot sauce leader Frank’s RedHot to launch a first-of-its-kind treat: Huer x Frank’s RedHot Spicy Gummy Bears.
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