Chocolate overtakes the traditional Australian meat pie
April 4, 2013

New research has found that Australia’s love of the traditional meat pie with sauce is waning, as chocolates and lollies as convenient snacks gain popularity with consumers. Although the Global Financial Crisis (GFC) has meant less impulse buying, the research from Australian industry research group BIS Shrapnel showed that people are still willing to buy confectionary through convenience stores, milk bars and other ‘route trade’ locations. Overall, confectionary as a total product category... ...Read more »

Peanut butter a ‘rising star’ in UK’s sweet spreads market
April 4, 2013

Sales of peanut butter in the UK are on the rise, according to new market research from Mintel, leading the global market research organisation to label the spread a ‘rising star’ in the sweet spreads market. While it seems that jam and marmalade are falling out of favour with Brits, sales of peanut butter have increased by 20 per cent in the last two years alone, growing from £47 million in 2010 to £56 million in 2012. Volume sales have also increased by 17 per cent over the same two year... ...Read more »

New chocolate flavoured almond milk
March 25, 2013

Following the launch in Australia in 2012 of dairy-free almond milk, Almond Breeze, the brand is expanding its range with a low-fat chocolate version. Hitting the shelves in the lead up to Easter, the Company said the chocolate version has just 120 calories per 250ml serving. “Since the launch of Original and Unsweetened Almond Breeze, our Australian customers were asking us to introduce our flavoured versions, which are a big hit in the USA,” said Roger Ringwood, Australian director for Almond... ...Read more »

Australians will spend more than $3 billion on Easter chocolate and other food, research shows
March 14, 2013

Australians will opt for celebrations at home and gifts of confectionary this Easter, according to research from business information analysts at market research company IBISWorld. Across the four-day Easter break, IBISWorld predicts Australians will spend more than $3 billion, which equates to $132.85 per capita. This is a slight increase on the $130.33 per capita in 2012. Chocolate Easter is the most significant holiday for the chocolate industry, with spending during the break about 50 per cent... ...Read more »

Victorian Government gives cash for Mars expansion
March 5, 2013

The Victorian Liberal Coalition Government is contributing $2 million towards Mars Australia’s new expansion of its large manufacturing facility in Ballarat. The Mars expansion, which will cost AU$52 million overall, and involves energy and water upgrades, such as pipe and plant insulation, stormwater capture and storage, wastewater treatment upgrades, refrigeration systems upgrades and installation of solar panels. The investment will ensure Mars Australia continues to manufacture Mars Bars, Snickers,... ...Read more »

Nestlé’s sustainable cocoa plan launched in “Australian-first”
February 19, 2013

Nestle Australia’s chocolate favourites such as Kit Kat, Smarties and Club chocolate will now be sourced from “independently certified sustainable cocoa.” In what Nestle describe as an Australian-first, all cocoa for its retail confectionary business will be sourced from certified and sustainable farms which aim to eliminate the use of child labour and ensure a sustainable supply of cocoa. Nestlé Australia Business Executive Manager Confectionery and Snacks, Martin Brown said the 10-year “Nestle... ...Read more »

Chocolate in hot climate might no longer be a sticky business
January 24, 2013

A study undertaken by staff at the University of Campinas in Brazil has found that chocolate melting in hot climates may no longer be a problem. Just published in the January issue of the European Journal of Lipid Science and Technology, the study concludes that the use of hardfats in products containing cocoa butter may be sufficient to alter the chemical structure such that chocolate could become heat-resistant. The study assessed the fatty acid and triacylglycerol compositions of a number of fully... ...Read more »

New technology: Cadbury files patent for heat-resistant chocolate
December 3, 2012

Retailers and chocoholics are looking forward to the results of a technological breakthrough that could see the development of heat-resistant chocolate. Global chocolate company Cadbury has filed a patent for a new chocolate that can resist heat for up to 40 degrees Celsius. The new chocolate will allow easier storage and transport, and enhance sales in the summer months when the temperature exceeds 33.8 degrees Celsius, the melting point of chocolate. A patent for a chocolate bar that will not melt... ...Read more »

Cadbury unveils its “feminine” chocolate product
September 3, 2012

Cadbury has launched a television, print and digital campaign to support new varieties of its dairy milk Mousse range – a chocolate experience designed especially for women. The two new Mousse flavours  -  Raspberry Chocolate and Double Chocolate  -  are the next two products described as coming from the mythical land of Joyville, made especially for women. The two new 15 second television commercials – one for each flavour – were developed by Saatchi & Saatchi Sydney and... ...Read more »

Max Brenner announces hotel partnership across Australia
July 24, 2012

Australia’s original chocolate cafe, Max Brenner, is continuing to spread its unique culture across Australia with a series of marketing partnerships with hotels. Building on its already strong brand presence, thanks to its 28 Chocolate Bars located throughout the States of New South Wales, Queensland, Victoria and the Australian Capital Territory, Max Brenner has teamed up with a selection of premium hotels to extend its existing marketing platform. The hotels that currently have special deals... ...Read more »

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