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Cocoa-Free Chocolate: What Manufacturers Need to Know
A wave of cocoa-free products is reaching shelves. Before reformulating, it's worth ...
Better-for-You Chocolate New Product Development - 4 Challenges
Developing better-for-you chocolate is no longer about replacing sugar or adding protein. ...
Chocolate Packaging Regulations for Brands: What to Know
Key takeaway: Packaging decisions you make at the brief stage now determine your ...
Healthy Chocolate Innovation 2026: Trends Shaping the Market
The chocolate industry continues to evolve as consumers look for products that better ...
Why Work with a B Corp Chocolate Manufacturer?
Luker Chocolate’s mission has always been to help brands and companies create ...
How to Choose the Best Chocolate Format for Bakery Production
Drops, mini drops, chunks or batons: the format you specify quietly decides how your ...
Traceable Sustainable Cocoa Sourcing Supply Chain Resilience
In a volatile market, sustainable cocoa sourcing shapes far more than your ingredient ...
How to Prioritise Chocolate Innovation Projects for Growth
Chocolate innovation projects are becoming increasingly complex as brands navigate ...
7 Protein-Enriched Chocolate Technical Considerations
Refreshed and republished on May 14th, 2026. This post was originally published on June ...
5 Things to Get Right to Reduce Sugar in Chocolate Applications
Reducing sugar in chocolate is no longer a niche request. Across confectionery, bakery, ...
5 Seasonal Chocolate Manufacturing Insights USA vs UK
Refreshed and republished on March 27th, 2026. This post was originally published on ...
3 Critical Factors for Textured Chocolate Product Development
Chocolate indulgence is changing. Consumers are no longer looking only for great taste; ...