Confectionery & Fine Foods

Smarties leads the journey toward…
Moving fast to deliver its commitments, Nestlé announced that its popular Smarties brand is now using recyclable paper packaging…
By Laura Shirk

Mars Wrigley ITR aims to drive…
Mars Wrigley International Travel Retail has set out its strategy for the post-pandemic recovery in travel retail, putting…
By Mary Jane Pittilla

Food Accademia launches brand new…
Food Accademia is delighted to announce the launch of its new website, which is specifically designed to give travel retailers…
By Jas Ryat

Lindt Home of Chocolate opening…
The long-awaited Lindt Home of Chocolate will open its doors to chocolate lovers on September 13, 2020
By Laura Shirk

Ricola looks to the future of travel…
Before the onset of COVID-19, with a strong start to 2020 and the resolute response of travel…
By Hibah Noor

Nestlé ITR announces its sustainability…
With Nestlé announcing its ambition to make 100% of its packaging recyclable or reusable by 2025, Nestlé ITR has chosen…
By Laura Shirk

DFD introduces new cluster dedicated…
Duty Free Dynamics is a state-of-the-art, regional distributor of global brands within the Americas’ travel retail channel
By Jas Ryat

Nestlé ITR innovates in Orlando…
Nestlé International Travel Retail will be returning to Orlando this year for the Summit of the Americas exhibition, where…
By Hibah Noor

Ricola confirms first direct order…
Ricola AG, the expert in Swiss herb confectionery, has reported a pleasing new piece of travel business arising from its…
By Laura Shirk

Mars & KIND announce partnership…
Mars Wrigley International Travel Retail (MITR) will introduce BE-KIND products to travel retail following its parent company,…
By Hibah Noor

Nestlé International Travel Retail…
Leading the way in the confectionery category, with a high-profile showcase of its latest products…
By Jas Ryat

With a whole lot of new in store,…
Perfetti Van Melle returns to the TFWA World Exhibition this year with an array of new products and a new brand: Fruittella…
By Laura Shirk