Confectionery manufacturers showing their latest products offer a glimpse of current and upcoming industry trends, including hot ingredients, growing categories, and standout packaging.
LHT Consultancy and Eagle Vision have developed a system that can help gummie manufacturers save upwards of $50,000 a year by detecting problems on starch molding lines.
About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.
German flavours and aromas specialist Symrise has won the battle for French flavour and ingredients producer Diana, after agreeing a deal that values the firm at €1.3bn.
More research is required before the World Health Organization (WHO) cuts its guidance on daily sugar intake by half, according to the Association of Chocolate, Biscuits and Confectionery Industries of Europe (CAOBISCO).
AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.
European Sugar Users (CIUS) has called on the European Commission to implement temporary market measures should sugar end stocks fall below a certain threshold amid uncertainly in the EU sugar supply.
Thai company European Food Public Company Ltd (EuroFood) has signed a deal with soccer club Manchester United to sell branded products in five countries in Southeast Asia.
The US National Confectioners Association (NCA) has hit out at claims from the American Sugar Alliance that the confectionery industry is dominated by big players and is crying poor about sugar prices.
Jelly Belly has added protein recovery malt balls to its Sports Beans range as the functional confectionery brand gains distribution in mainstream retail.
The US National Confectioners Association (NCA) has earmarked consumer education on calories and sugar as an industry priority for 2014 but admits there is skepticism about industry-funded research.
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.
Retailers’ clout in confectionery packaging decisions is mounting after consolidation in the retail sector, according to the editors of a National Confectioners’ Association publication.
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?
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.
US headquartered firm Spangler Candy says it will not move large volumes of its production back to the US from Mexico until the US government creates a domestic sugar regime that matches world prices.
Mondelēz International said it may include a pledge to reduce sugar in its new health & wellness program, but only if the World Health Organization (WHO) makes its latest sugar advice formal.
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.
Special Edition: Consumer friendly confectionery packaging unwrapped
Hard to open wrappers have been cited as the largest consumer packaging frustration. How can confectioners make life a little easier without overpaying for elaborate opening features?
Special Edition: Consumer friendly confectionery packaging unwrapped
Big brands may be dipping their toes in the interactive packaging pool, but two analysts question whether consumers really want this technology and ask if if manufacturers can keep the technology fresh and up to date.
Special Edition: Consumer friendly confectionery packaging unwrapped
Barry Callebaut says chocolate makers can produce products in novel colors far easier with its new flower-shaped food colorant pellets compared to using high doses of powder and liquid dyes.
Mondelēz is to cut saturated fat and sodium by 10% by 2020, but suggests reducing consumer sugar intake is manageable with portion controlled products and education.
As the United Nations held its 6th Annual Women’s Empowerment Principles (WEPs) in New York, last week, Nestlé shared its efforts to encourage women worldwide to work in the marketplace and community.
Dispatches from NCA State of the Industry Conference in Miami
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.
Tangerine Confectionery claims 166 jobs could go following the planned closure of its factory in Blackpool in a UK-wide programme to trim excess capacity.
Dispatches from the NCA State of the Industry Conference in Miami
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 EU member states in Greece last week.
By Winnie Byanyima, executive director, Oxfam International
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 Oxfam's first Behind the Brands sustainability scorecard, nine of the ten...
Petra Foods reported group net profits down 20.6% from the previous year following the divestment of its cocoa ingredients business to Barry Callebaut, but say own brand sales are up 12.6%.
Currently the Middle East represents just over 3% of Brazilian confectionery exports, but potential far exceeds that, according to Brazil's industry trade association.
