The healthy chocolate sector is still in a relatively embryonic stage but is being buoyed by the increasing amount of cocoa polyphenol science, exciting product innovation and increasing public interest. And, while the segment still suffers from a counter-intuitive response in many consumers that a health benefit shouldn’t be derived from an indulgence food like chocolate, this is being overcome.
A spate of recent reports have accused a top member of Scotland’s food standards agency of bias after revealing her financial ties to a major chocolate firm - is the...
Gourmet gum brand Project 7 is aiming to capture a new target consumer – fitness enthusiasts – upon partnering with Weight Watchers.
Soluble dietary fibers, dextrins and added vanilla can help manufacturers cut sugar beyond reducing portion size, writes Leatherhead Food Research’s head of microscopy.
Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and...
Chocolate spreads and jams contain huge amounts of sugar, with two slices of bread containing the entire maximum daily intake - but some experts have questioned whether the quantities eaten are...
Supplement chocolate firm Healthy Chocolate Florida plans to expand beyond medical supply and into traditional retail.
Public Health England (PHE) recommends chocolate should contain 43.7g of sugar per 100g by 2020 in voluntary health guidelines published today.
Manchester-based Yumsh Snacks has started producing Bean & Pod chocolates while waiting for its manufacturing facility to be certified free-from, CEO Tony Goodman told BakeryandSnacks.
Nestlé has launched 30% reduced sugar versions of two of its best-selling Rowntree’s products: Fruit Pastilles and Randoms.
Nestlé UK & Ireland has upped the cocoa and milk content of KitKat in its bid to cut sugar by 10% across its confectionery range.
Lampados International will launch a non-dissolvable version of its sugar-free meringue kisses as inclusions in chocolate bars and cookies.
Simply Gum aspires to sit on shelf next to Wrigley, and hopes its expansion into mints can help the company gain listings across the US.
Sugar and calorie reduction has taken its toll on the chocolate category, but focusing on quality ingredients can foster growth, suggests a Euromonitor analyst.
Products that claim to be low-fat, reduced sodium or cholesterol-free do not accurately represent the food’s nutritional quality, giving consumers a false sense about its health benefits, according to a US study....
A survey conducted by the Almond Board of California (ABC) and Sterling-Rice Group (SRG) suggests 70% of consumers across the globe prefer chocolate products with nut inclusions.
The European cannabis extract market could be a set for boost following the introduction of a novelty gummy, says Love Hemp.
A chocolate bar containing 33% pure refined turmeric has been launched into the global functional foods market, as a convenient and enjoyable way to increase daily dosage of curcumin, the...
Confectionery and snack companies should up the focus on e-commerce sales in 2017, even though the online channel represents 1% of overall CPG sales volumes, say analysts at IRI and Barkley.
Steviol glycosides have been approved for use in some ‘energy-reduced’ sugar confectionery in Europe, allowing manufacturers to combine the sweetener with sugar.
Ferrero North America CEO Paul Chibe and VP of strategy and insights at Mars Matt Lloyd weigh in on 2017 confectionery trends.
Nestlé has pledged to remove 7,500 metric tons of sugar in its UK confectionery range via reformulation, calorie limits and new technology.
Trade body China Candy has collected February confectionery data from thousands of retailers in Beijing.
AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut....
Taza Chocolate has never conched its cocoa beans since it started 10 years ago in Somerville, Massachusetts, as the company believes stone grinding is the best way to reduce bitterness of...
KitKat maker Nestlé has expanded its South Auckland factory in New Zealand with a new $2m gluten-free facility, according to a recent release.