General News
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Nestlé to sell U.S. confectionery business to Ferrero
17 January 2018Following a great deal of speculation, Nestlé has agreed to sell its U.S. confectionery business to Ferrero for CHF 2.8 billion (£2.11bn) in cash. Nestlé’s 2016 U.S. confectionery sales reached about CHF 900 million (£677m), and the transaction is expected to close around the end of the first quarter of 2018 – following the completion of customary approvals and closing conditions. Nestlé CEO, Mark Schneider, comments: "With Ferrero, we have found an exceptional home for our U.S. confectionery business where it will thrive. At the same time, this move allows Nestlé to invest and innovate across a range of categories where we see strong future growth and hold leadership positions, such as pet care, bottled water, coffee, frozen meals and infant nutrition." Nestlé’s U.S. confectionery business represents about three percent of U.S. Nestlé Group sales. It includes popular local chocolate brands such as Butterfinger, Crunch, BabyRuth, 100Grand, Raisinets, Chunky, OhHenry! and SnoCaps, as well as local sugar brands such as SweeTarts, LaffyTaffy, Nerds, FunDip, PixyStix, Gobstopper, BottleCaps, Spree and Runts. The transaction covers the U.S.-focused confectionery brands only and does not include Nestlé’s Toll House baking products, a strategic growth brand which the company will continue to develop. Nestlé remains fully committed to growing its leading international confectionery activities around the world, particularly its global brand KitKat. With sales of CHF 26.7 billion (£20bn) in 2016, the U.S. is Nestlé’s largest market. Nestlé products can be found in 97 percent of U.S. households under brands such as Purina, Nestlé Pure Life, Coffee-Mate, Gerber and Stouffer’s. The company employs 50,000 people in more than 120 locations across the U.S., including 77 factories and ten R&D centres.
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Cupid-inspired treats for Valentine's Day
15 January 2018Whitakers Chocolates, the Yorkshire-based confectionery supplier, has created a range of cupid-inspired confectionery for hotel and restaurants owners for this year’s Valentine’s Day festivities. The new products range from heart-shaped boxed chocolate assortments, St Valentine Neapolitan squares, foiled chocolate hearts in whimsical shades and boxed duos of truffles. William Whitaker, managing director of Whitakers Chocolates, explains: “Valentine’s Day is now one of the biggest-grossing days on the hospitality calendar and each year business owners are looking for ways to provide an even better service than the year before. We’ve responded to this need in the market with a range of chocolates that provide an inexpensive but effective way to set the mood. “Offering themed complimentary chocolates provides real added-value which elevates the customer experience. It’s the little touches that make a big difference, enhance the customer journey and help you secure repeat bookings.”
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Nestlé sells Violet Crumble to Robern Menz
15 January 2018Nestlé Australia has entered into an agreement with Adelaide-based family business Robern Menz (Mfg) Pty to sell its Violet Crumble brand for an undisclosed sum. Robern Menz will acquire the brand and its associated intellectual property, plant and equipment. Martin Brown, Nestlé General Manager Confectionery, says: “The sale of the Violet Crumble brand to Robern Menz recognises that they are well positioned to combine their existing honeycomb manufacturing with that of Violet Crumble and continue to invest behind this well-loved brand. We are delighted that the history and tradition of this iconic Australia brand will continue under the ownership of a strong, Australian-owned business. He continues: “I want to recognise the passion of generations of confectioners who have made Violet Crumble in our Nestlé Campbellfield factory. We remain committed to manufacturing our other loved brands, such as KitKat, Milkybar, Allens and Soothers here in Australia.” Robern Menz CEO, Phil Sims comments: “We are really excited to have partnered with Nestlé and reached an agreement to acquire what is undoubtedly one of Australia’s great brands. As the new gatekeeper of Violet Crumble, we are aware of the responsibility that comes along with owning a brand so highly regarded in the Australian market place. He adds, “We are fiercely passionate about Australian brands and with a significant honeycomb business of our own, the opportunity was too good to pass on. With our expertise, we can ensure that Violet Crumble is produced with no change to the recipe, and with the same passion and affinity Australians have had towards the brand since 1913.” Manufacture will transfer to the Robern Menz factory in Adelaide, South Australia in the coming months. Violet Crumble – which is similar to Cadbury's Crunchie here in the UK – has been manufactured at the Nestlé factory in Campbellfield, Melbourne since 1983. There will be no changes to staffing at the Nestlé factory. Nestlé invested $8m in the factory in 2017 to grow key locally manufactured chocolate brands and support growing KitKat exports.
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Barry Callebaut explores potential of Chinese chocolate market
15 January 2018The Barry Callebaut Group is celebrating the tenth anniversary of its chocolate factory in China and reporting that it has experienced double-digit growth in China over the last three years. Furthermore, the company sees China’s potential as one of the world’s biggest chocolate markets. The factory marked a $20m (£14.5m) investment when it was inaugurated in January 2008, and Ben De Schryver, Barry Callebaut’s Asia Pacific President, reports: “Over the last ten years, we have played a leading role in helping develop the chocolate market in China. Although chocolate consumption in China is still only about 100 grams per capita, consumers are becoming more and more sophisticated and educated on all things chocolate. This trend fuels our excitement about the future of chocolate in China, which we believe has the potential to become one of the biggest chocolate markets in the world.” In its chocolate factory in Suzhou, China, Barry Callebaut manufactures chocolate for global and local food manufacturers (that use chocolate and cocoa as ingredients in their consumer products) and also imports premium European chocolate for artisanal and professional users of chocolate, (such as chocolatiers, pastry chefs, bakers, hotels, restaurants and caterers). The company is also the outsourcing partner for a growing number of Chinese food manufacturers seeking high-quality chocolates. Since the opening of its Suzhou factory in 2008, the company has made several further investments to the facility, including an additional production line for white chocolate, a research lab, a pilot plant, and a Chocolate Academy centre in Shanghai – where it has trained more than 3,000 professionals. Furthermore, with China becoming the largest e-commerce market in the world, Barry Callebaut has made Callebaut, its brand for finest Belgian chocolates, available on the country’s most popular e-commerce sites including Tmall for the professional chocolatiers across China. The company’s online sales doubled in the last 12 months. Although the domestic chocolate industry witnessed a big boost in sales recently, chocolate consumption in China still has plenty of room to grow. Analyst firm Euromonitor estimates in its recent Chocolate Confectionery in China report that this will grow from $2.8 billion (£2bn) today to approximately $3.9 billion (£2.8bn) by 2021 and that Asia Pacific will be one of the fastest growing regions globally. Over the last 10 years, chocolate consumption in China has become more similar to other parts of Asia. According to market research done by Kadence, taste is the single most important driver for Chinese consumers – as well as for most consumers when they buy chocolate. Other motivations include meeting a rational need for energy and deriving an emotional ‘feel good’ sensation from the eating experience. China continues to be a strategic centre of knowledge and innovation for Barry Callebaut, which is why Barry Callebaut chose Shanghai as the venue for the global launch of Ruby Chocolate in September 2017, which is being proclaimed as the fourth type of chocolate after dark, milk and white chocolate. To further mark the anniversary celebrations, Barry Callebaut will hold a Gourmet Pastry Chefs event in Shanghai this coming June. More than 45 chefs from over 20 different countries are expected to come together to present some of their best innovations in partnership with the chocolate and confectionery industry in China.
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Tea-infusion fudge range to launch
12 January 2018Fudge Kitchen has introduced its latest round of new products, targeting the gift and self-gifting markets. Perhaps the most intriguing innovation for 2018 comes via its partnership with Debonair Teas – a Kent-based artisanal brand that offers hand-blended teas and infusions sourced by accredited tea experts. The result is an ‘Afternoon Tea Fudge’ selection, combining 12-hour infused teas, flecked through Fudge Kitchen’s typically smooth fudge. The specific flavours contained in this offering are: Earl Grey, with bergamot oil and lemon; Masala Chai, with ginger and peppercorns; and Persian Rose, an infusion with cinnamon and fennel. Each box will contain six substantial squares of the fudge, lined up in a bronze sliding tray. The launch is due for February 2018, and the 125g box will cost £6.49. Fudge Kitchen’s fudge is handmade and hand decorated in small batches with all-natural, provenance-rich ingredients, the confectioner says – and all are designed to push the boundaries of flavour and ingredient combinations, artisan collaborations, production techniques, packaging creativity and confectionery possibilities. – Fudge Kitchen is also exhibiting at ISM in Cologne later this month. You can find them at Hall 4.2, Stand K40b.
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Haas is now a member of the Bühler Group
10 January 2018The Haas Group, a global specialist in the field of wafer, cookie, and confectionery production systems, is now part of the Bühler Group. After obtaining the approval of the relevant antitrust authorities, the transaction was closed in the first week of January 2018. Whereas this strategic acquisition enables Bühler to complete its Consumer Foods product portfolio, Haas now benefits from the resources of the global Bühler organisation; in particular, from its approximately 100 service stations and its innovation network. “This means we are opening a new chapter in the Consumer Food market, and we feel confirmed by the broad approval that we have received from many customers and employees,” says Bühler CEO Stefan Scheiber. Haas, a family-owned company that was set up over 100 years ago in Vienna, Austria, has evolved into one of the world’s market leaders in the field of production systems for making wafers, hard and soft cookies, ice cones, cakes, and bakery products. With its global workforce of 1750 employees, Haas generates annual sales of about €300 million (£265m) and operates its own production sites in six countries. By closing the transfer of the Haas company to Bühler, the former owners want to ensure the long-term success of the company’s business. Bühler states that this strategic acquisition is a milestone in the development of its Consumer Foods business. The Bühler Group is the market leader in the field of food production systems along the entire value chain (for example, from wheat grains to dough and up to finished wafers or cookies, or from cocoa beans to chocolate mass up to ready-to-consume chocolate products). To date, Bühler has not engaged in the promising wafer and cookie production market. “Though we also offer food processing technologies and often have the same customers, our products and services do not overlap in any way – this means, we complement each other ideally,” notes Bühler CEO Scheiber. He continues that Haas and Bühler will mutually strengthen each other, with the Haas portfolio enabling Bühler to offer its customers new opportunities. What’s more, the two organisations are identically positioned as high-quality solution providers with matching corporate cultures as family-owned companies that are based on trust and committed to sustainability. Therefore, Bühler will now make its global network of some 100 service stations accessible to the customers of Haas as quickly as possible, integrate Haas in the Bühler innovation management organisation and network, and in the medium term develop complete solutions for producing wafers, cookies, and confectionery products with chocolate. “The powerful presence of Bühler in Asia is another factor that enables the two combined companies to seize new opportunities in this major growth market for wafer and cookie products,“ says Germar Wacker, who is now in charge of the Haas business within the Bühler Group. Following the successful closing, the integration of Haas in the Bühler Group is well under way. “Fully in line with the philosophy of both Bühler and Haas, we plan to take an approach that will be systematic and consistent, but at the same time also considerate, responsible, and with sustainability in mind”, Wacker adds. The focus is on the generation of customer value and the strengthening of the companies’ positions in their various markets. Many customers as well as employees have responded in a positive way. “This approval additionally motivates us to seize the wide range of opportunities presented by this acquisition and to take advantage of the resulting added value,” concludes Wacker.
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Bite size packs introduced by Adam's
09 January 2018Bristol-based Adam’s Chocolate has launched a new range of two-cube pocket-sized packs for its Goji Berry & Pistachio flavour and Great Taste award-winning Mint flavour organic cold pressed chocolate. The miniature packs are designed to encourage healthy snacking throughout the day, and Adam's also believes that the smaller size will increase portability. The chocolatier states that the products harness the ‘Lost Crops of the Incas’, with ingredients including yacon, lucuma and maca, which are all grown at the foot of the Andes and have been consumed for their medicinal properties for thousands of years. Each cube of chocolate inside the mini packs has a gentle sweetness and a velvety fudge-like texture, with the company aiming to make healthy snacking more indulgent and satisfying. Rich in Vitamin A, C, iron and amino acids, the nutrient-packed Goji Berry while the fresh and crisp peppermint is balanced with the smooth and rich cacao base to create the menthol Mint, which can help to awaken the mind and digestive system. Each 22g pack of Adam’s Organic Cold Pressed Chocolate, which are Soil Association and Vegan Society certified, is available for retailers, wholesalers and distributors to stock, RRP £1.99. The 82g resealable pouches of Adam’s Organic Cold Pressed Chocolate are available from Planet Organic, Wholefoods and Sourced Market, as well as independent grocery stores and health food retailers in the South West, and online at Adam's Chocolate website. The RRP has been set at £5.75.
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Easter range offers sugar-free and vegan options
08 January 2018Montezuma's has unveiled its new range of eggs and chocolate gifts for Easter 2018, which includes a distinct focus on sugar-free and vegan options. Among the many new products to be released for Easter are: an Absolute Black 100% Cocoa Button Egg, which is a sugar-free egg targeted at those with sugarless and vegan diets; Organic Chocolate Button Eggs, in smooth milk chocolate and vegan-friendly dark chocolate variants; and Nutty Filled Eggs, a giftbox containing three hen-sized milk chocolate eggs in various flavours. The range is rounded out with Peanut Butter Truffle Eggs, Organic Cheeky Chocolate Bunnies, Organic Eco Eggs, and Peanut Butter Mini Eggs. Helen Pattinson, a co-founder of Montezuma's, comments: "We have seen a huge demand for our dark chocolate and vegan ranges, so are delighted to offer our 100% Absolute Black chocolate in egg form. This Easter range is a collection of new products together with some of our popular favourites including the soft centred, bite sized and very addictive peanut butter mini eggs - now available in a dark chocolate option too."
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ProSweets Preview – GNT to demonstrate Colouring Foods in special experience room
08 January 2018With more than two-thirds of European consumers including confectionery on their shopping lists when visiting the supermarket, it’s clear that indulgence remains a top priority for the majority of shoppers. In the context of the current health drive in food and beverages, however, consumers are scrutinising the ingredients of sweets more closely than ever before; and they want products that appeal not only aesthetically and to the taste buds, but to their conscience as well. Thus, manufacturers need to shift from complex additives and e-numbers towards natural, identifiable ingredients. At ProSweets, the GNT Group will demonstrate how its EXBERRY Colouring Foods can replace additive colourants in all kinds of confectionery products, and how producers can transform their products trouble-free. “When giving themselves a treat, sweet lovers do not want to have a guilty conscience. Therefore, manufacturers must respond to the growing demand for natural ingredients in confectionery to make their offer future-proof”, says Petra Thiele, managing director of GNT Europa. “To help them achieve this, we follow a full service approach with EXBERRY solutions. Our experts help with a fast and flawless transition and offer local support throughout the entire product development process – from the initial assessment of colour to process and production integration”, she explains. The EXBERRY portfolio comprises more than 400 different shades. Being available as liquids, powders, micronised powders and oil-dispersible solutions, they are suitable for all sorts of confectionery, including fruity gums, high boilings, hard and soft pannings to icings, pressed tablets and many more. Beyond that, Colouring Foods can be used in applications like beverages, dairy, bakery and savoury products. All concentrates are obtained exclusively from fruit, vegetables and edible plants and processed by using only gentle physical methods. The complete supply chain control permits full traceability, year-round availability and quality in terms of stability and brilliance. At ProSweets, visitors to GNT will learn about the concept of Colouring Foods in a special experience room. The room is modelled on GNT’s application labs so that visitors can get insights into technical details and new innovations. On top of this, a supermarket area raises awareness for the importance of clean label products and demonstrates the various application possibilities of Colouring Foods. Experts will be available to discuss inspiring, on-trend product concepts and how to achieve them with natural colours. Besides, visitors have the chance to experience the solutions first hand by trying EXBERRY-coloured beverages. - The GNT Group will be at ProSweets in Cologne from January 28-31. Its stand can be found in Hall 10.1, at Stand G011.
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Jelly Belly - Gearing up for the best ISM ever
05 January 2018Devising some of the world’s most creative confectionery ranges and flavours (Minion farts and Ba-na-na as an example!): this all adds up to a hugely impressive task for development teams at Jelly Belly. Neill Barston catches up with the company’s vice president of global marketing, Rob Swaigen, ahead of this year’s ISM. Being famously favoured by President Reagan in the US proved a stroke of marketing gold regarding the fortunes of Jelly Belly beans. The former actor-turned world leader’s love of the confectionery brand contributed to a total of 3.5 tonnes of beans being produced for his inaugurtion celebrations alone. The famous remark made by the President was a turning point for the company. “You can tell a lot about a fella’s character by whether he picks out all of one colour, or just grabs a handful,” remarked President Reagan on just what he thought made these beans somewhat magical. By that point in the early 1980’s, the company, was still known under its original family name of Goelitz, was already a firmly established player within the highly competitive America confectionery market. Several decades later the business was rebranded as the Jelly Belly Candy Company in 2001, and is continuing to win over a whole new generation of confectionery fans with its range of eye- catching products. The California-based business has become famous for its inventiveness, with its series of bean candies that broadened out from its original flavours to create a diverse menu of exotic options. These days, everything from popcorn varieties through to some creative Superhero editions, plus a Harry Potter sausage and black pepper and earwax, have all expanded the boundaries of its extensive range. For those who are perhaps a little more health conscious, there is even a sports-based series of beans, which have been developed with added nutrients designed to offer a valuable energy boost for endurance athletes. Among its impressive portfolio of around 50 confections, one of its most striking is the BeanBoozled brand. This eclectic mix of bean flavours may have been around for a few years, but they have fast become a firm favourite with fans of the brand. And having proved one of its top sellers, its outlandish flavours have captured consumers’ imagination with some truly unique pairings being created. From chocolate pudding and canned dog food, or barf and peach, or lawn clipping and lime flavour for good measure, have demonstrated this is far from an ordinary product range. As Rob Swaigen, the company’s vice president of global marketing enthuses. “BeanBoozled has become something of an internet sensation, with fans from around the world playing the accompanying spinner with a risk and reward element that has given it wide appeal. While we launched the brand quite a few years ago, it has gained so many fans and has achieved a huge amount of awareness around the world. It’s a novelty product which involves risk and reward with the spinner game challenge that people are really enjoying”. He adds. “And we’ve seen fans’ videos on Youtube that are getting 25 or 30 million views.” As a result the past 12 months have proved to be some of the company’s most successful ever. Having worked for the business for the past 15 years, he says it has proved particularly rewarding, especially in stepping up recently to his present role leading marketing for its global operations. As Rob explains, it has certainly developed considerably since joining the business, and he says it has been particularly refreshing to work for a company that is willing to do things a little differently and think creatively ‘outside the box’ in generating new, often especially quirky product ideas. He says this is perfectly illustrated with Jelly Belly’s plans for the ISM. “For this year’s ISM we will be doing some special editions including a new Minion themed BeanBoozled beans, which include Minion Fart and Ba-na-na flavours, with the spinner game that is linked to it being a very intuitive product. “We are also introducing a new game board for our Minion edition beans that includes more developed rules, game pieces and dice that we hope is going to take this to the next level, and is something that people have really been calling for,” he adds of the confectionery phenomenon that shows no sign of slowing interest any time soon. Its popularity has been further boosted by the launch of a dedicated app. While producing a host of flavours has been of central importance to the brand, the company has also ensured that its bean ranges are fat-free, as well as being free from gluten, wheat, dairy and gelatine. As the company’s marketing vice president adds, “it’s the sheer range of flavours that make these beans special, and there is rarely a dull moment within the company in terms of its drive to devise evermore elaborate ranges. We’ve been running on all channels, so beyond our BeanBoozled range of jelly beans, we have also developed new gummi items, which a ...
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