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.
Northern Irish chocolatier Cobden and Brown has plans to enter southern neighbor the Republic of Ireland after recently introducing a 100% cocoa bar, according to the company’s founder and CEO,...
Gummies are now the most popular cannabis edibles in Colorado with a share of 22% share of sales in the sector, says a newly released report from BDS Analytics’ GreenEdge database....
Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.
Peruvian daisy yacón will be the natural sweetener of the future in the chocolate industry, according to British raw chocolate startup Adam’s Fresh Chocolate.
Canadian aspartame-free gum and mint manufacturer, The PUR Company, has introduced two new gum flavors during the recent Expo East in Baltimore, MDi including a bubblegum SKU.
Croatian supplier of probiotic chocolates Milsing has added a prenatal product to its range of supplements, a move which follows investment from several big players in pregnancy probiotics.
The “war on sugar” has dented demand of sweet snacks as 47% of global consumers look for foods with limited or no added sugar, according to a recent survey by Euromonitor....
The $6bn retail checkout was described as a “big, highly profitable and dynamic” business by the founder and president of Impulse Marketing, Cam Cloeter, during the recent NCA Summer Insights...
Non-GMO verification is moving beyond branded goods as more ingredient suppliers look to become certified, says certification body FoodChain ID.
Stevia supplier Steviva has received Safe Quality Food (SQF) certification at its new headquarters based in Portland.
Bean-to-bar maker Theo Chocolate has launched a range of quinoa chocolate clusters containing 50 mg of flavanols per serving.
Forty-eight natural products are competing to be winner of the Best of East Awards at the Natural Products Expo East in Baltimore, Maryland this year.
Milk may significantly lower the release of polyphenols from almond skins during digestion, while consuming almond skins with food also has a significant effect on their release, according to a...
Mondelēz-owned snack brand Enjoy Life Foods has doubled its capacity with the opening a new 200,000-square-foot free-from bakery in Jeffersonville, Indiana.
More profitable business models are needed for companies committed to healthier products, according to Bayn following the launch of its new Sugar Reduced Community.
Sonoma Brands could have its work cut out entering everyday snacking with marshmallows given the sticky problem of sugar avoidance, but SMASHMALLOW is an innovative new concept that could appeal...
BakeryandSnacks presents a monthly round-up of product launches, relaunches and innovation that caught our eye in August.
With the Olympics over for another four years, a team of scientists will begin a new study into healthy advertising at major sports events.
Researchers in South Korea studied how the polyphenols in Theobroma cacao extract may reduce atopic dermatitis-like symptoms.
Energy Bombs chewing gum has rolled out its products at convenience stores across the US with a suggested retail price of $2.99 per 10-piece pack.
Children between the ages of two and 18 should consume fewer than six teaspoons of added sugars daily, the American Heart Association (AHA) recommends.
The increasing demand for consuming cannabis through confections has pushed the California-based Kiva to launch its first CBD chocolate bar line.
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.
Voluntary sugar targets and calorie caps on confectionery and eight other categories are planned by the UK government in March 2017
The most familiar quality parameter of chocolate – the cocoa solids percentage – has no correlation with flavanol levels, according to a study by the University of Reading.