High-protein cookies will continue to soar in the mass market, says the president of Lenny & Larry’s as the company plans more US roll-outs in mass stores.
Chocolate makers must completely replace sugar and reduce fat content to a legal minimum to be able to make a ‘light in calories’ claim in the EU, according to Barry...
Shrinking a confection is a surefire way to reduce calories, but can it aggravate consumers and even discourage sales?
Manufacturers can create reduced or no sugar hard and soft candy product extensions without the risk of changing the taste of a proven seller through reformulation, according to Cargill.
Most Americans believe knowing how much added sugar is in a food would be helpful, according to a recent study that contradicts food manufacturers’ concerns that a proposal to differentiate...
Baker Perkins is urging manufacturers of functional confections to ditch starch-based molding because the method will not meet future hygiene standards.
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
Products that display front-of-pack ‘health’ symbols do not have better nutrient profiles than those that do not, a study has suggested.
Protein fortification continues to be a hot topic, with high protein forms of shakes and other beverages, nutrition bars, cereals and other foods crowding the market. Now startup company Rap...
Seattle-based Theo Chocolate has launched the first functional ingredient from its subsidiary Theo Innovations. Called Violetamine, the product is an extract of cocoa high in polyphenols and theobromine.
The rising tide of food intolerances and allergic reactions bodes well for Pascha Chocolate, a brand that is founded on an allergen-free positioning. But co-founder Courtenay Vuchnich said the real...
Hungary’s confectionery association Hunbisco says that the national tax on sugar puts a financial strain on confectioners to explore sugar alternatives.
Tate & Lyle used the recent Food Ingredients-Asia trade event in Jakarta as a springboard for its mounting ambitions in the country of 250 million people as well as other...
The confectionery market is poised to welcome a host of energy drink manufacturers looking to differentiate their brands with energy gum and candy, says an analyst at Datamonitor.
A Mars-supported study suggests that cocoa flavanols in a functional drink may reverse age-related memory decline, but the same effect may not be true in chocolate.
The natural sweeteners market has continued to grow as consumers seek to cut both sugar and artificial sweeteners from their diets – but it still has a long way to...
Tate and Lyle, which has a £3.1bn turnover, opened its latest polydextrose facility last month in China.
Dairy and bakery businesses are expected to benefit from a change in the EU’s sugar policy, which would considerably boost isoglucose production, according to a leading industry analyst.
Flow cytometry – a laser-based cell sensor system – is almost twice as accurate at measuring probiotic levels in chocolate when compared to traditional methods, according to research.
Cargill, long a leader in stevia technology, says its taste prediction model forms the foundation of its new stevia technology, called viaTech.
Stevia chocolate is beginning to gain momentum in the US but could take at least a decade to achieve widespread acceptance among mainstream retail, according to stevia chocolate firm Coco...
All new UK government policies should be considered in the context of rising obesity rates in an effort to reverse the trend, urges a report from independent think tank 2020health.
A population-level analysis of polyphenol intakes in Poland has revealed that coffee, tea and chocolate contribute around 75% of the polyphenols consumed in the country.
Adding grape-skin powder to fruit candies may increase antioxidant content, open fiber claim doors and shorten dehydration time, according to a study.
British Sugar owner AB Sugar is fighting back against anti-sugar campaigners with the launch of a campaign informing people about sugar’s role in a healthy balanced diet.