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.
The beverage industry in South Africa says a proposed tax on sugar-sweetened beverages threatens thousands of livelihoods and economic growth.
Trying to tackle obesity in women when they become pregnant is usually “too little too late”, according to two authors from the University of Sydney and Charles Perkins Centre.
Nestlé, Mars and Mondelēz are willing to discuss setting an industry-wide 250 kcal limit on confectionery portions across Europe.
Gelita, one of the world’s largest animal-based protein companies, has showcased how neutral-tasting collagen peptides can be used for protein enrichment.
The zeal for sugar reformulation could blinker companies against producing the healthiest versions of their products, experts told FoodNavigator following the FDF’s latest sugar reduction guidelines.
Nestlé, Ferrero and Mondelēz International say share bags can be part of the confectionery industry’s push for portion-controlled products.
Steviva Ingredients has introduced a sugar replacer, Erysweet + Ultra stevia and erythritol blend, that it claims can solve sugar-free chocolate's tempering issues and deliver up to 99% sugar reduction.
Snack sales are growing more than twice as fast in the US ‘speciality gourmet’ retail channel than through mainstream stores, according to retail analysts Spins.
Barry Callebaut says protein chocolate is poised to expand beyond traditional granola and energy bars to clusters and trail mixes.
Défoncé Chocolatier’s founder and CEO, Eric Eslao, is waiting for the final vote on California's Adult Use Marijuana Act in November. If passed, his cannabis-infused chocolate can be sold in...
A review article published in a dentistry journal makes the case that erythritol is superior to xylitol or sorbitol in preventing adhesion of harmful bacteria to teeth.
Canadian confectionery manufacturers are now able to use sodium hydrogen malate-added powder, developed by Corbion, to improve the sour flavor profile of their products, says the supplier.
US consumers are starting to put more thought into eating healthily. But for confectionery, indulgence still drives the decision to purchase.
“Free from” claims and private-label sales are driving growth in the healthy-ingredient snacks market, and granola and breakfast bars are rising stars in the stagnant breakfast category, says a new report...
Legislating for tobacco-style plain packages for confectionery is a disproportionate response to the obesity crisis and strips companies of valuable trademarks, writes the Institute of Economic Affairs' head of lifestyle...
An Italian consumer survey has revealed the factors motivating functional food purchases. The researchers said health function was just one reason on the list, and manufacturers would do well to...
Technology and demand for healthier and interactive products is helping transform the snacks and confectionery market, say analysts.
Zhaolong Foods has secured the patent from Anhui Agricultural University (AAU) to manufacture China’s first gum with organic tea polyphenols.
This site attended the Summer Fancy Food Show in New York to see how trends including clean labels and plant-based protein are shaping the snacks and confectionery markets.
Sugar alternatives may actually increase an individual’s appetite for real sugar by interfering with the way glucose is used in the body, a study has found.