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Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global confectionery industry. At International Confectionery, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of chocolate, sweets, ingredients, packaging, and production technology.

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Barry Callebaut unveils 2nd generation chocolate

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At an event held in Venice especially, Barry Callebaut unveiled what it is calling the ‘second generation’ of chocolate: 140 years after the first.
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So’Choc combines chocolate and buckwheat

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Belcolade has introduced a new chocolate, So’Choc Cacao-Trace. The development of So’Choc incorporated a unique chocolate-making process.
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cocoa beans

Cocoa fermentation alters chocolate taste

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Different fermentation conditions can affect the activity of the microorganisms naturally present on cocoa beans and this alters the taste of chocolate.
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