Discover consumer trends and market data on confectionery markets around the globe. Also find information here about niche sectors such as the functional confectionery, sugar free and medicated confectionery industries.
Nutrition Capital Network (NCN) is setting up shop in Europe this May at Vitafoods in Geneva and is scouting for investment opportunities in the health and wellness sector.
Switzerland’s chocolate industry grew sales in 2013 by increasing experts, in spite of the strength of the Swiss Franc against foreign currencies.
Confectioners can reduce reliance on the big seasons with packaging and formats that outlast one day events, licensing deals and distribution at holiday hot spots, according to Jelly Belly.
Confectionery brands have just three seconds on the shelf to be noticed by consumers, according to Saatchi & Saatchi X. How can companies maximize these precious moments?
The Center for Science in the Public Interest has hit out at US retailers for stocking confectionery at checkout counters.
Confectioners should focus on the hard-core candy consumers that make up the bulk of sales, according to the National Confectioners’ Association (NCA) and DunnhumbyUSA.
Sweet potato should be seriously considered by cookie makers looking to tap into better-for-you indulgence, says a Datamonitor researcher.
It’s the great unspoken black hole in the Australian economy. Almost a million Australians a month flippantly committing the pettiest of larcenies: eating mints they don’t buy.
Can you guess the brand and manufacturer of well-known chocolate bars by packaging alone?
The anti-Russian sentiments of Roshen's owner means the future of Ukraine’s biggest confectioner rests on the political fate of his country, an analyst has said.
Impulse-reliant confectioners should be wary of emerging technology that could spell the end for in-store checkouts as we know them, says a retail expert.
Confectionery companies will need to adapt to a rapidly changing retail landscape as ethnic minorities lead population growth in the developed US market.
Restricting marketing to children and continuing to cut salt, fats and added sugar in processed foods are among initiatives put forward in a plan to tackle childhood obesity, agreed by...
Food and drink companies can have a big influence over sustainability and ethical issues in their supply chains - and have the power to change them rapidly. One year on from...
ConfectioneryNews will be reporting from the National Confectioners Association State of the Industry conference in Miami, which starts today.
Currently the Middle East represents just over 3% of Brazilian confectionery exports, but potential far exceeds that, according to Brazil's industry trade association.
Food manufacturers, retailers and other food industry players are failing to connect with consumers who are tuning out of mainstream messaging and infesting their own comms channels, says angel investor,...
Strong commodity price increases in 2013 impeded growth for the German confectionery, according to the Germany Confectionery Industry Association’s (BDSI’s) annual review.
Irish NGO Safefood has called on supermarkets to make checkouts ‘sweet-free zones’ as part of its campaign to tackle childhood obesity.
US Valentine’s candy consumers are expected to spend more than last year, but many will seek products on offer, while the rich will buy richer with more premium offerings.
Sugar is not like tobacco. So why does the sugar industry keep borrowing tobacco industry terms?
US consumers have a growing appetite for new tastes such as ethnic flavors and single origin chocolate, creating an opportunity for gourmet confectioners, according to the Sweets and Snacks Expo...
The Australian confectionery market is growing slower than the country’s economy, according to a report from Market Line.
Strong suggestions that India is about to announce an increase in sugar export subsidies have brought a wave of criticism from competing countries, who say that what India is doing...
Consumers are starting to view chocolate more as a cultured wine tasting and less as a sweet treat gone in seconds, according to a wine expert hired by Barry Callebaut.