More profitable business models are needed for companies committed to healthier products, according to Bayn following the launch of its new Sugar Reduced Community.
Sonoma Brands could have its work cut out entering everyday snacking with marshmallows given the sticky problem of sugar avoidance, but SMASHMALLOW is an innovative new concept that could appeal...
BakeryandSnacks presents a monthly round-up of product launches, relaunches and innovation that caught our eye in August.
With the Olympics over for another four years, a team of scientists will begin a new study into healthy advertising at major sports events.
Researchers in South Korea studied how the polyphenols in Theobroma cacao extract may reduce atopic dermatitis-like symptoms.
Energy Bombs chewing gum has rolled out its products at convenience stores across the US with a suggested retail price of $2.99 per 10-piece pack.
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...