Swiss-based chocolate and cocoa manufacturer, Barry Callebaut, has unveiled a new chocolate called ruby chocolate; the fourth type of chocolate to ever be created.
India is now one of the world’s fastest growing chocolate confectionery markets, with sales growing by 13 percent between 2015 and 2016, according to Mintel.
Dark chocolate is viewed by consumers as a healthier alternative to other types of chocolate.
Chocolates with added curcumin, such as that launched by start-up company Chocumin, can make a healthier indulgent treat as it helps increase consumers’ intake of the ingredient.
There is nothing more disappointing than expecting a creamy chocolate centre in a bakery product, but getting instead a hard piece of chocolate or liquid, oily filling. How can manufacturers ensure chocolate fillings stay stable throughout baking? By Wong Li Na, marketing manager, AAK Malaysia
Market research and insight expert Kadence Singapore muses on what consumers are looking for in selecting chocolates and their likeability factors. By Elise Huang and Xiachun Xu, insight executives, Kadence International
A major US$18 million expansion of Barry Callebaut’s facility in Singapore includes installation of a third production line, a chocolate chips/drops moulding line and a warehouse.
With the improving economic conditions in the emerging countries, Asia Pacific’s chocolate market is set to grow two percent faster than Europe and North America up to 2019, says Transparency Market Research (TMR).