Confectionery manufacturers showing their latest products offer a glimpse of current and upcoming industry trends, including hot ingredients, growing categories, and standout packaging.
Leading Dutch supplier Sensus is pushing inulin as a sugar and sweetener replacer with minimal taste and texture tariffs.
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.
Indian consumers are swapping traditional, high calorie confectionery in favor of chocolate, according to TechSci Research.
DSM has developed a stress-reducing chocolate that it says could allow manufacturers to take the relaxation category beyond drinks.
Vital Solutions has developed a concept chocolate bar that it claims can improve cognitive function.
Biotec firm Lyctoec is poised to apply for an EU-approved health claim for cholesterol lowering chocolate.
Money spent picking holes in negative sugar research could be better spent developing profitable functional confections that deliver indulgence.
Sugar free candies only account for 5% of the UK sweets market but the dynamic could be changing, according to German confectioner Sulá.
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.
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...
People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.
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...
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.
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...
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...
Researchers believe a class of compounds found in cocoa known as oligomers may prevent weight gain and reduce diabetes risk, but the lead author says it is too soon to...
What role could sweeteners play in weight and diabetes management? Should we be 'curing' obesity or preventing it? Who tells us what to eat and why do we listen to...
UK mineral water firm Navson has developed a low price-point energy gum fortified with taurine and B vitamins.
Jelly Belly has added protein recovery malt balls to its Sports Beans range as the functional confectionery brand gains distribution in mainstream retail.
Japanese researchers claim that chewing gum for over 10 minutes can reduce stress, adding to a growing body of science linking gum chewing to stress relief.
Single-serve packages may help overweight people cut food consumption, says a researcher who claims limited research has been done on its relation to pack size.
The US National Confectioners Association (NCA) has earmarked consumer education on calories and sugar as an industry priority for 2014 but admits there is skepticism about industry-funded research.
Sugar has been linked to everything from heart disease to obesity and cancers in recent months. But is it as bad as all that? Our free-to-attend debate aims to tackle...
Bacteria in the stomach are responsible for dark chocolate’s positive health effects, according to researchers.