Confectionery may be spared from a category specific tax in Europe, but it remains threatened by added sugar taxes levied on all food and drinks, writes ConfectioneryNews editor Oliver Nieburg.
Hershey's social program to provide children globally with basic nutrition will expand to China and Canada through new partnerships.
Nestlé plans to introduce a faster-dissolving sugar across some of its confectionery range from 2018.
There is an association between intakes of individual saturated fats and the risk of coronary heart disease, according to a new analysis of data that underlines the importance of switching...
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
The cannabis industry just welcomed a new edibles format, puffs, thanks to one of the major edibles brands in the US market, Americanna.
UK mint and gum maker Peppersmith is to reposition itself as a dental health brand and has secured a listing in supermarket Waitrose's dental section.
Sunrise Confections’ owner Mount Franklin Foods has acquired a factory in South Carolina where it will produce vitamin gummies, fortified candies and natural fruit snacks for private label.
Scientists has developed a way to emulate the antioxidant content of dark chocolate in milk chocolate by using encapsulated peanut skin extract, all without altering its consumer-preferred flavor or texture.
If the FDA’s decision to wade into the ‘natural’ debate seemed like an act of sadomasochism, its decision to re-examine the criteria underpinning ‘healthy’ claims on food labels looks set...
California-based gourmet gum and gummy brand, Project 7, unveiled its latest energizing gum line, Midnight, with added B vitamins and guarana at the recent NACS show in Atlanta, Georgia.
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....
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,...
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.