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Image: Hotel Chocolat

Mars-owned Hotel Chocolat opens 25 new stores

By Natasha Spencer-Jolliffe

Chocolatier bets big on bricks and mortar stores as it begins a new era under new ownership. Here’s why Hotel Chocolat thinks IRL retail still matters

Image: Getty

Should you be marketing on the metaverse?

By Natasha Spencer-Jolliffe & Jess Spiring

As one confectionery firm launches its own candyland on Roblox to appeal to young gamers, we explore the merits of brand-building in virtual reality

Could sugarcane super crop cut cost of sugar? GettyImages/AlexandraFlorian

Could sugarcane super crop cut cost of sugar?

By Donna Eastlake

The cost of sugar has increased sharply in recent years. Now researchers believe gene editing could boost supplies. But how, and what does this mean for manufacturers?

Source: D. Ataman

Sweets & Snacks Expo

Smart Sweets unveils new formula across portfolio at Sweets & Snacks

By Deniz Ataman

Better-for-you gummy maker, Smart Sweets, launched its new and improved formula across its portfolio, including five new SKUs, catering to consumers seeking healthier candy for nearly any type of occasion, Katrina Hahn, Smart Sweets’ co-CEO, told FoodNavigator-USA...

Image: Getty/Kinzie+Riehm

Seasonal innovation

How to get ready for halloween 2024

By Natasha Spencer-Jolliffe

As the majors finalise their campaigns for candy’s ‘biggest moment’ how can smaller confectioners turn spooky season into sales?

A scientist uses AI at the Nestlé Institute of Agricultural Sciences. Image: Nestlé

Smart technology

Five ways AI is transforming the confectionery sector

By Natasha Spencer-Jolliffe

With AI at the helm, the confectionery industry is entering a new era of innovation and efficiency, transforming everything from product creation to personalized marketing strategies. Here's how

Health and sustainability are key priorities for generation alpha. Image: Getty/ insta_photos

Six things generation alpha consumers want

By Natasha Spencer-Jolliffe & Jess Spiring

As today’s teenagers become more financially independent, what do manufacturers need to know about their preferences and priorities?

In order to conform to the EUDR, cocoa must be traceable. Image Source: Getty Images/MilenaKatzer

How Nestlé is making its cocoa more traceable

By Augustus Bambridge-Sutton

Nestlé is striving to make its cocoa traceable right back to the farm. Can the multinational give consumers confidence they’re eating sustainable cocoa?

Manufacturers of dark chocolate may be more able to pass price rises on to consumers. Image: Getty/ Alvarez

How manufacturers can survive the cocoa crisis

By Natasha Spencer-Jolliffe & Jess Spiring

Soaring costs and a dwindling supply of cocoa mean innovation and creativity are essential for chocolatiers who hope to weather the supply storm

Image: Lakrids by Bülow

Back to black: Why licorice is having a renaissance

By Natasha Spencer-Jolliffe and Jess Spiring

From ancient medicine, to modern European delicacy, licorice is finally going global. Here’s what you need to know about confectionery’s black gold

According to the World Health Organization, 2.7m people die in Europe every year due to four major commercial products – one of which is ultra-processed food. GettyImages/gerenme

Ultra-processed food kills, says WHO

By Flora Southey

The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.

Alzheimer’s Research UK supporter Layla Andrews and her mum Karen helped launch Cadbury's Memory Bar Boxes. Image credit: Mondelēz International

Sweet gestures: Meet the brands using candy to change lives

By Natasha Spencer-Jolliffe

Thoughtful charity collaborations from Cadbury, Swizzels and Tony Chocolonely’s are helping raise funds and awareness for UK causes by leveraging their unique relationship with confectionery consumers. Here’s how