Aunt Aggie De’s Pralines, one of Texas' best-known praline makers, is trying to boost its popularity outside of the Lone Star State.
The recent finalization of the Trans Pacific Partnership is good news for confectioners and sugar-using manufacturers across the US, according to Rick Pasco, president of Sweetener Users Association (SUA).
Coloring Foods supplier GNT says the global confectionery market will rapidly move away from artificial and additive colors as an implementation period to conform with EU rules on colors looms.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
Ferrara Candy Company filed a lawsuit against American Licorice Company, claiming the company sold them Red Vines licorice invested with rice weevils.
“Free-from” snack products are closer to becoming an industry standard, according to a report from Mintel.
The first commercial 3D printer for retail will be used to create gummies in different shapes, sizes, colors and flavors, says creator Katjes Fassin UK.
The republic of Trinidad & Tobago will have a cocoa-processing facility for the first time in its history.
Singapore-based Olam’s $1.3bn acquisition of Archer Daniels Midland’s global cocoa business has hit a bump in the road, according to U.S. Securities and Exchange Commission filings.
While consumer demand for natural colors in the U.S. lags behind that in the U.K., it is nearing “a tipping point” as parents’ concerns increase about the potential impact on...
Minnesota-based Annie B’s Popcorn and Caramels has expanded its product offering and hopes to grow its retail distribution after being named one of Oprah’s favorite things of 2014....
Manufacturers should be wary of using pictures to depict artificial flavourings, warn food lawyers as a German court ruling sets a new precedent for misleading marketing....
Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.
Organic premium candy firm Torie & Howard has expanded its product offering to include soft fruit chews and is taking its hard candies into larger grocery and club channels.
Two family-owned U.S. candy firms say a switch from artificial to natural colors and flavors is financially risky and claim many technical difficulties still exist.
Jelly Belly Candy Company is launching a line of USDA certified-organic candies, including fruit flavored snacks, gourmet jelly beans and other confections, the firm’s CEO and president told FoodNavigator-USA exclusively....
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market...
Chemistry and art would be good subjects for aspiring confectioners to study – as well as developing a bit of business acumen - says the co-founder of Boston-based McCrea’s Candies. ...
Mars says it is exploring natural alternatives but sees no safety concerns with artificial colors and flavors.
Hershey intends to remove genetically-modified ingredients from Hershey’s Milk Chocolate and Kisses by the end of the year.
Nestlé says it will remove artificial flavors in confectionery across Europe, but refuses to confirm whether it will implement European price hikes to offset declining confectionery margins.
Red pitaya fruit puree could prove a ‘promising and safe functional ingredient’ for gummy confections, according to a new Malaysian study.
ConfectioneryNews Personality of the Year, Jelly Belly's R&D manager Ambrose Lee, talks flavor development.
Mars has filed a patent to make natural blue colors derived from anthocyanins resistant to color changes in hard panned confections.
Cargill, long a leader in stevia technology, says its taste prediction model forms the foundation of its new stevia technology, called viaTech.