Cocoa extracts could help prevent Alzheimer’s disease and may eventually come in chocolate form, according to a leading neurology doctor.
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.
Aunt Aggie De’s Pralines, one of Texas' best-known praline makers, is trying to boost its popularity outside of the Lone Star State.
ConfectioneryNews will host three live sessions at ISM and ProSweets 2016 and seeks experts in confectionery packaging, chocolate reformulation and companies with innovative strategies to reach Millennials to join our panels.
Chocolate giant Hershey has committed to 100% local peanuts for its Ghana school feeding programme.
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.
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.
Welch’s fruit snacks are candy masquerading as healthy snacks, says a false advertising lawsuit filed in New York.
There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place...
UK supermarket chain Morrisons will replace confectionery with fruit nuts and bottled water at its principal checkouts by February 2016.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
Latvia has banned the use of trans fats in domestically produced and imported food, joining ranks with Austria, Hungary and Denmark - but campaigners are pushing for an EU-wide ban....
Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be...
“Free-from” snack products are closer to becoming an industry standard, according to a report from Mintel.
Those who eat food and other snacks on the go may end up heavier and have a greater inclination for obesity, according to a recent study.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Consumers are significantly more likely to buy foods that carry front-of-pack nutrition labels irrespective of their nutritional value, according to a study published in Public Health Nutrition.
Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.
Nestlé confectionery sales dipped $300m in H1, so if it wants to stay at the top it must continue to invest in brands like KitKat rather than focus too heavily...
The U.S. National Confectioners Association (NCA) fears plans to place percentage daily values for added sugars on food labels is unnecessary and may confuse consumers but supports a federal law proposal...
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
The National Confectioners Association has hit out at plans in Massachusetts to remove a state sales tax exemption for candy and soda.
There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French...
Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and...