Breaking News on Confectionery & Biscuit Processing

Health & Functionality

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.

Europe approves use of new high-intensity sweetener

The European Commission has approved the use of the high-intensity sweetener advantame in a variety of food and drink categories.

Checkout bans could kick confectionery while it's down: Euromonitor

The recent flurry of retail checkout confectionery bans, joined last month by retail giant Tesco, could hurt impulse-driven sales, but present high margin opportunities to supermarkets, according to Euromonitor analysts.

UK Responsibility Deal: Sweet success or sleight of hand?

The UK Department of Health hails its Responsibility Deal a success in its annual update, but reports emerge that companies have failed to meet sugar and salt targets.

News in brief

Wrigley launches its first stevia-sweetened product

Wrigley has introduced Extra Professional Mints containing stevia rebaudiana across Europe, marking the first time it has used stevia in a product globally.

Which big player will be first on functional confectionery scene?

The functional confectionery market is awaiting a big player and private label maker Carmit Candy gives its tip on which it’s likely to be.

Stressed? Try some dark chocolate, say Swiss scientists

Fifty grams of dark chocolate a couple of hours before a stressful event may blunt the rise in stress hormones, says a new study from Switzerland.

Fertin Pharma sees industry blind spot for eye health chewing gum

Medical gum firm Fertin Pharma has teamed with DSM to develop a Vision Gum in the ‘under-exploited’ eye health category.

Cocoa shown to have role in colorectal cancer reduction: Review

Cocoa polyphenols can suppress oxidative stress that provokes the proliferation of cancerous cells in the colon, according to a study published in the book Cancer: Oxidative Stress and Dietary Antioxidants....

2014 sweets and snacks

Candy sales are dandy at $33.6bn in the US

Candy industry experts report confectionery sales are faring better than figures in other retail food markets, with US shoppers snapping up nearly $34bn worth of sweet treats annually.

2014 Sweets and Snacks Expo

Top five tasty trends at Sweets and Snacks

Confectionery manufacturers showing their latest products offer a glimpse of current and upcoming industry trends, including hot ingredients, growing categories, and standout packaging.

Have you considered inulin in your chocolate?

Leading Dutch supplier Sensus is pushing inulin as a sugar and sweetener replacer with minimal taste and texture tariffs.

DISPATCHES FROM VITAFOODS EUROPE 2014

Emotional brain food for madam, and the caffeine source for you sir

When it comes to cognitive health products, women look for emotional ‘brain food’, while men look for caffeine sources, according to a survey of German students.

Health conscious Indians ditch traditional sweets for chocolate - TechSci Research

Indian consumers are swapping traditional, high calorie confectionery in favor of chocolate, according to TechSci Research.

Dispatches from Vitafoods Europe 2014

Relaxation chocolate: ‘We’ve got to chill out!’

DSM has developed a stress-reducing chocolate that it says could allow manufacturers to take the relaxation category beyond drinks.

Dispatches from Vitafoods Europe 2014

Brain Chocolate: Vital Solutions aims to expand minds with cognition chocolate

Vital Solutions has developed a concept chocolate bar that it claims can improve cognitive function.

Dispatches from Vitafoods Europe 2014

Lycotec readies EU health claim for cholesterol lowering chocolate

Biotec firm Lyctoec is poised to apply for an EU-approved health claim for cholesterol lowering chocolate.

Comment

Forget doomed sugar battle and prepare for functional future

Money spent picking holes in negative sugar research could be better spent developing profitable functional confections that deliver indulgence.

UK confectionery market poised for sugar free transition, predicts Sulá

Sugar free candies only account for 5% of the UK sweets market but the dynamic could be changing, according to German confectioner Sulá.

Vitafoods preview

Better-for-you chocolate still a niche after cocoa flavanol health claim: Euromonitor

Functional confectionery has made only small gains since approval of Barry Callebaut’s cocoa flavanol health claim but opportunities exist for premiumized chocolate products, says a Euromonitor analyst.

When it comes to NPD, is consumer 'liking' an overrated idea?

Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett...

Chewing the fat: Calorie perception of hard and soft food differs

People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.

A sweet tooth is just as genetic as asthma, says researcher

About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a...

News in brief

Vitafoods Live! debate: Cocoa flavanol science and the potential for better-for-you chocolate

ConfectioneryNews will be chairing a debate on the latest developments in cocoa flavanol science and the potential for better-for-you chocolate at nutraceutical trade show Vitafoods next month.

Key Insights from Food Vision

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world...

‘Scientific substantiation’ needed before WHO reduces sugar guidance, says CAOBISCO

More research is required before the World Health Organization (WHO) cuts its guidance on daily sugar intake by half, according to the Association of Chocolate, Biscuits and Confectionery Industries of...

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