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Breaking News on Confectionery & Biscuit Processing

Sectors > Candy

Senior figures to give evidence in Sour Jacks trade secrets lawsuit

Top figures at Promotion in Motion and Ferrara Candy are to give oral statements in a lawsuit over an alleged breach of Sour Jacks and Welch’s Fruit Snacks trade secrets....

Financial results H1

Nestlé faces ‘tough trading conditions’ for confectionery in US and Brazil

Nestlé has described confectionery as a ‘difficult category’ in its first-half results as it was hit by weak Easter demand in Brazil and increasing competition in the US.

Inside scoop: Nestlé doubles its largest quality assurance center to fight for confectionery safety

Nestlé’s gives ConfectioneryNews a look inside its $31m expanded quality assurance center in Dublin, Ohio, where it is battling the emerging threat of foreign bodies in confections.

Confectionery faces voluntary sugar targets and calorie caps in the UK

Voluntary sugar targets and calorie caps on confectionery and eight other categories are planned by the UK government in March 2017

Confectionery industry open to pan-EU 250 calorie cap per portion

Nestlé, Mars and Mondelēz are willing to discuss setting an industry-wide 250 kcal limit on confectionery portions across Europe.

Lindt expands global chocolate business through new retail stores

Premium chocolate brand, Lindt, will open its first chocolate stores in Wales, UK and Canberra, Australia respectively later this month to further drive its brand equity.

Food gifting market will approach $18 billion in 2016, says Packaged Facts

According to a new report by Packaged Facts, more Americans are choosing food items as gifts, and the occasions range from a holidays to special occasions to “just because.”

IFT 2016

Gelita taps clean label trend through promoting collagen protein

Gelita, one of the world’s largest animal-based protein companies, has showcased how neutral-tasting collagen peptides can be used for protein enrichment.

Stratasys says 3D printed robotic arms are the future of F&B processing

3D printed robotic end-of-arm components are the future of F&B manufacturing as they save time and money while producing lightweight parts that perform better and cause less wear and tear,...

Sonoma Brands seeks to build a new confectionery category with SMASHMALLOW snacking marshmallows

SMASHMALLOW – the latest innovation from food & beverage brand incubator Sonoma Brands – could herald the launch of a new confectionery category: gourmet snackable marshmallows, says founder Jon Sebastiani.

A multimillion lost opportunity: Confectioners and snack makers must keep items stocked, says Quri

US confectionery firms lost out on $4.1m in Summer sales and salty snack makers $24.2m due to low shelf availability, says retail analytics firm Quri.

PEZ partners with Zappar for its next gen augmented reality app

PEZ has partnered with Zappar to offer consumers augmented reality (AR) codes in packets of its refill sweet dispensers to interact with characters using the PEZ Play app.

How can share bags fit confectioners’ portion control strategy?

Nestlé, Ferrero and Mondelēz International say share bags can be part of the confectionery industry’s push for portion-controlled products.

Feature

Light up candy floss, thirst globes & 3D chocolate diamonds – 2020 confectionery trends

The future of sweets disconnects with the past of sugar dependency, artificial colors, and flavors, according to food futurologist Dr Morgaine Gaye.

NCA Sweet Insights 2016

Natural-positioned snacks driving growth in specialty channel, says Spins

Snack sales are growing more than twice as fast in the US ‘speciality gourmet’ retail channel than through mainstream stores, according to retail analysts Spins.

Factory upgrade

Ferrero Canada plans three new products at Brantford site

Ferrero Canada plans to add production lines for three new products in a CAD $36.1m (USD $27.66m) investment at its factory in Brantford.

Erythritol outperforms xylitol in plaque prevention, article concludes

A review article published in a dentistry journal makes the case that erythritol is superior to xylitol or sorbitol in preventing adhesion of harmful bacteria to teeth.

Financial Results

Hershey reports Q2 growth, continuing to target ‘snackfection’ trend

Hershey has posted 3.7% net sales growth in its second quarter results as it gears up to launch a 'snackfection' item later this year.

Corbion’s Purac powder receives approval for sour confectionery use in Canada

Canadian confectionery manufacturers are now able to use sodium hydrogen malate-added powder, developed by Corbion, to improve the sour flavor profile of their products, says the supplier.

Financial Results

Mondelēz posts Q2 growth but below global snacks market

Cadbury and Oreo maker Mondelēz International has posted 1.5% organic revenue growth in the second quarter, but has grown below the combined chocolate, biscuits and gum & candy markets in...

Bazooka Candy partners with new Ice Age movie to drive licensing business

Bazooka brands, owned by the Topps Company, have partnered with 20th Century Fox, Blue Sky Studios and the upcoming movie Ice Age: Collision Course.

Unconventional retailers present distribution opportunities for high-end sweets and snacks

Premium confections and snacks could find new distribution opportunities in unconventional places as more fashion and design retailers start stocking select on-the-go food and beverages that will help fuel and...

Survey results

Brexit Poll: Confectionery industry outlook negative after Brexit vote

The majority of ConfectioneryNews readers polled expect the UK’s exit from the European Union will hit sales volumes for their businesses and lead to price hikes for cocoa and sugar....

Raisio sells snack bar manufacturer Halo Foods to Dutch investor Nimbus

UK snack bar manufacturer Halo Foods has been sold by Raisio Group, which says it aims to focus on development of its own brands.

Artificial sweeteners may cause cravings for the real thing: Study

Sugar alternatives may actually increase an individual’s appetite for real sugar by interfering with the way glucose is used in the body, a study has found.

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