Breaking News on Confectionery & Biscuit Processing

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The Delisting: Confectionery ranges trimmed by under pressure UK supermarkets, says IRI

Major UK supermarkets are trimming the number of confectionery SKUs as competition from discounters forces them to simplify ranges, according to research by IRI.

Pack Expo 2015

Photochromic packaging ink, which is only visible in sunlight, to revolutionize intelligent packaging industry

Printpack has developed a photochromic ink which claims to revolutionize the packaging industry in the intelligent, interactive market segment.

Mars targets healthier, on-the-go crowd with Snickers Crsiper and other c-store launches

Mars announced the November launch of its portion-controlled Snickers Crisper at this year’s National Association of Convenience Stores Show.

Special Edition Series

Fine flavor chocolate and kitchen cupboard candy: ConfectioneryNews unveils 2016 features calendar

What do we have in store for our 2016 special editions?

Bonds Confectionery creates bigger sharing bags for Flying Saucers

Bonds Confectionery has launched a bigger standalone pack for its Flying Saucers for sharing.

Smart chocolate may eventually be used to treat Alzheimer’s, says neurologist

Cocoa extracts could help prevent Alzheimer’s disease and may eventually come in chocolate form, according to a leading neurology doctor.

Pack Expo 2015

Consumer trends changing the world of packaging

Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.

Praline popularity: Aunt Aggie De’s seeking growth outside Texas with new flavor

Aunt Aggie De’s Pralines, one of Texas' best-known praline makers, is trying to boost its popularity outside of the Lone Star State.

Back to the Future? Ferrara engages millennials in the confectionery aisle with focus on gummy, chewy, spicy, and sour

While we’re often told that millennials are rejecting the brands their parents grew up with, the same rules don’t necessarily apply in the candy aisle, notes the CEO of Ferrara...

TPP trade agreement ‘good news' for US confectioners: SUA president

The recent finalization of the Trans Pacific Partnership is good news for confectioners and sugar-using manufacturers across the US, according to Rick Pasco, president of Sweetener Users Association (SUA).

News in brief

Videojet launches Ultra Grade black ribbon for confectionery & bakery flexible packaging

Videojet Technologies has launched an Ultra Grade black ribbon for its DataFlex and 6X00 thermal transfer overprinter (TTO) products used in a variety of applications including the snack, bakery, confectionery...

Could pecans be the next big ‘better for you’ ingredient in snacking?

Pecans could become a mainstay ingredient across the bakery and snacks industry as consumers look for more versatility in their products, says the Center for Pecan Innovation.

More than half of consumers eat across a 15-hour span daily, study finds

Consumers end up eating for much longer stretches of the day than they had anticipated with over half of adults eating over a 15-hour span daily, says new research.

Lindt cleared to produce chocolate golden teddy after Haribo court battle

Lindt & Sprungli has been cleared by a German court to keep producing its golden chocolate teddy bear, otherwise known as Goldbären, following an almost three-year spat with Haribo.

Industry Voices

Opinion: Reform state CPAs to protect brands like Mentos from ‘absurd’ lawsuits

US state legislators should revise Consumer Protection Acts so confectioners are not hit with ‘preposterous’ lawsuits such as one accusing Perfetti Van Melle of slack filling gum packs, writes the...

Coloring Food with food: Will EU regulations spur a global shift to natural colors in confectionery?

Confectioners to ditch non-artificial additive colors as EU rules enter full force, says GNT

Coloring Foods supplier GNT says the global confectionery market will rapidly move away from artificial and additive colors as an implementation period to conform with EU rules on colors looms.

UK candy cull: Confectionery gets the boot at Morrisons checkouts

UK supermarket chain Morrisons will replace confectionery with fruit nuts and bottled water at its principal checkouts by February 2016.

Mondelēz to lean on healthy snacks and digital media to expand margins

Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.

Legal Watch

Ferrara Candy files lawsuit over rice weevils found in Red Vines licorice

Ferrara Candy Company filed a lawsuit against American Licorice Company, claiming the company sold them Red Vines licorice invested with rice weevils.

Sonoco launches first of its kind DivvyPack combining a thermoformed pack with sliding lid

Sonoco Alloyd, part of Sonoco Display and Packaging, has created DivvyPack that dispenses products and acts as a storage pack. 

Hershey taps Amazon Dash and expects US e-commerce grocery market to hit $80bn

Hershey forecasts rapid growth in the US online confectionery market as its Ice Breakers brand becomes available for reorder via Amazon’s Dash button.

US confectionery market: Social media and low-calorie innovation to spur modest growth, says Technavio

Market research firm Technavio expects lower calorie product introductions and a growing social media presence among branded players will help grow confectionery value sales in the US by almost 2%...

Taylors eyes future coffee investment

Taylors of Harrogate will bring the production of its new coffee capsule products in-house as soon as possible, factory manager John Hennighan has said.

Exclusive interview

Wearables, beacons and smart diplays: Eight tech startups to help Mondelēz tap Millennials

Mondelēz International’s director of field shopper market shares details on eight technology startups that will help promote power brands such as Trident and Oreo.

Nestlé unwraps search for confectionery degree students

Nestlé is seeking to secure the next generation of chocolate makers with the launch of a new confectionery degree.

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