Hershey’s to develop 3D printed chocolate
January 28, 2014

3D printed confectionery has become a reality Confectionery company, The Hershey Company (Hershey’s), has announced that it has entered into a multi-year joint venture development agreement with 3D printing company 3D Systems to explore opportunities for using 3D printing technology in creating edible foods, including confectionery treats. Hershey’s and 3D Systems said the alliance would combine Hershey’s “world-class food science and manufacturing expertise” with 3D Systems’ 3D printing... ...Read more »

New flavors and ‘low calorie’ chocolates to drive the US chocolate industry
January 22, 2014

New flavours and 'low calorie' chocolate set to become trends in US chocolate industry Innovation of new products in dark chocolate and milk chocolate wage not switch new flavours and low-calories options such as sugar-free chocolates will increase the growth of the retail chocolate industry, according to global management consulting and market research firm Lucintel. The US chocolate industry is expected to experience moderate growth and reach an estimated US$19.3 billion in 2018. Lucintel... ...Read more »

Cadbury launches new-look Bubbly range
October 7, 2013

Confectionery manufacturer Cadbury Dairy Milk has relaunched its aerated chocolate ‘Bubbly’ range with pieces that are shaped like bubbles. The new range also includes a new flavour, ‘Bubbly Strawberry’. “We are excited to introduce the new-look Bubbly range into the Australian market and think it will really resonate with consumers looking for a delicious, aerated chocolate snack,” said Ben Wicks, General Manager Marketing Chocolate for Cadbury Dairy Milk. The new-look Cadbury Bubbly... ...Read more »

Drinking hot chocolate may help keep brain healthy
August 28, 2013

Drinking two cups of hot chocolate a day may help older people keep their brains health and their thinking skills sharp, according to a study published recently in the online issue of Neurology, the medical journal of the American Academy of Neurology (7 August 2013). The study, undertaken by researchers from the Harvard Medical School in Boston, involved 60 people with an average age of 73 who did not have dementia. The participants drank two cups of hot cocoa per day for 30 days and did not consume... ...Read more »

Australia’s favourite chocolate bars, market research findings
August 12, 2013

Nearly half (49 per cent) of Australians aged 14 and over ate chocolate bars in an average four week period in the year to March 2013, down from 53 per cent in the year to March 2009, according to market research organisation Roy Morgan Research. Cadbury’s Cherry Ripe bar was the most popular choice, with 10 per cent of Australians overall saying they had eaten one (up from 9 per cent in the year to March 2009), ahead of Cadbury Dairy Milk 50g blocks (9 per cent, up from 8 per cent). Mars Bars... ...Read more »

Nestle launches Wonka Chocolate Blocks
August 12, 2013

Food manufacturer Nestle Australia Ltd has launched new Wonka Chocolate Blocks. The Wonka brand is associated with the Willy Wonka character from popular children’s book ‘Charlie and the Chocolate Factory’ and films based on the book. The new Wonka Chocolate Blocks come in four flavours: Wonka Chocolate Tales (milk chocolate), Wonka Caramel Hat Trick (flowing caramel and crunchy caramel pieces coated in milk chocolate), Wonka Nutty Crunchilicious (milk chocolate with hazelnuts, cookie and caramel... ...Read more »

Food consumption and flavour influenced by pre-meal rituals, Study
July 31, 2013

Ritualistic behaviours can influence perception of flavour and consumption of foods, according to research from the University of Minnesota. The new collection of studies, published in Psychological Science, a journal of the Association for Psychological Science, on 23 July 2013, found that the rituals performed before eating – even the seemingly insignificant ones – can actually change the perception of the food eaten, improving the food’s taste. “Whenever I order an espresso, I take a sugar... ...Read more »

Paton’s launch new chocolate coated macadamia range for supermarkets
July 31, 2013

Australian macadamia confectionary manufacturers Paton’s Macadamia Plantations Pty Ltd (Paton’s) have launched a new range of chocolate coated Australian macadamias, called ‘MiniMacs’. Paton’s says the nuts used for MiniMacs are sourced from Australian rainforest regions and coated in Paton’s chocolate. MiniMacs are available in three flavours – milk, dark and orange – and come in both a 100g share pack size and a 30g snack size. “When developing MiniMacs we wanted to take our popular... ...Read more »

Food brands rank high on Australian Trusted Brands list
July 29, 2013

Two food product brands, Cadbury and Weet-Bix, have ranked among the top ten Most Trusted Brands in an annual survey conducted by Reader’s Digest, and released late last week. The survey, which Reader’s Digest has conducted for the last 12 years, asked 3,024 Australians to rate brands in 40 categories on a trust scale of 1-10. Reader’s Digest said the data was post-weighted to Australian Bureau of Statistics (ABS) population estimates, to ensure it was representative of the Australian population. “Year... ...Read more »

Nestle applies for another patent for non-melting chocolate
July 10, 2013

Nestle has proceeded with applying for a patent for a non-melting chocolate, despite the fact that rival chocolate maker Mondelez, which manufacturs for Cadbury, has also lodged a patent. Nestle filed the application for patent in late 2012, and it was published online in June 2013. The product is a “chocolate product with a tropicalised shell” that has “improved heat-stability”, and the patent would also apply to a method for making such a product. Background of non-melting chocolate Conventionally,... ...Read more »

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