Which confectionery brands rank highest on Facebook? Data from SocialBakers.com breaks down the countries where fans are based, giving candy makers valuable insights into product popularity in global markets and a point of comparison to rival products.
Hydrolyzed collagen film could be a healthier and more environmentally friendly alternative to shellac in coating chocolate panned products, according to new research.
Confectioners can move beyond classical marketing and reach consumers through mobile technology to encourage impulse buying, according to Mondelez International's innovation chief.
Good Cacao CEO talks to ConfectioneryNews.com about boosting the appeal of healthy chocolate, the functional ingredients to look out for in 2013 and challenges in formulation.
With Berg + Schmidt’s Indian deoiled lecithin plant in India now working to capacity, the lipid company has joined with its Volkmar Wywiol stablemate, Sternchemie, to invest in a Singapore plant for the production of pure soybean lecithin.
Recent research shows that the color of beverage containers influences consumer enjoyment, with results indicating that orange and dark-cream colored cups enhanced the flavor, sweetness and aroma of hot chocolate.
Lidl UK is trialing replacing confectionery at checkouts with fresh fruit and juices, but branded goods won’t be affected since it was only stocking own-label candy at its check-outs anyway.
The potential heart health benefits of dark chocolate may be only partly linked to the flavanol content, with white chocolate - devoid of such compounds - also offering potential cardiovascular benefits, says a new study.
Online games promoting food items prompt children to consume more energy-dense foods – regardless of the kind of food the games promote, suggests new research from the Netherlands.
Small and medium sized US confectioners are coming under increasing threat from foreign firms that are able to secure sugar supplies at less than half the going rate in the US, according to the Kimmie Candy Company.
Premium chocolate will help the Ukrainian confectionery market return to growth despite sugar confectionery currently proving the more popular category, according to an analyst Leatherhead Food Research.
Rev7 makers Revolymer has decided to stop selling branded gum in the US to avoid conflicting with its efforts to license the degradable gum base used in the product to other firms.
The UK Department of Health (DoH) has issued health claims guidance that makes it clear official European Union wordings are flexible but warns companies not to go too far.
It is well known that most food shoppers are women, but does the food industry get that in its marketing? Not really, says female marketing expert, author and CEO of The Female Factor, Bridget Brennan.
Chocolate will gain more traction as a health food in the coming year as cocoa grinds shift to Asia and the sugar deregulation debate rages on. ConfectioneryNews.com’s 2013 predictions part two.
Young, self-confident and increasingly wealthy populations in North Africa and the Middle East offer big opportunities for food and beverage firms – but there are risks too, according to ingredient company Wild GmbH.
Nestlé may have stopped rivals producing products in the shape of its four-finger Kit Kat after an earlier decision blocking its trademark was overturned on appeal following a dispute with Cadbury.
Body fragrance candy has hit stores shelves in Europe after DG Imports reached an exclusive sales and distribution deal with Deo Perfume Candy over the Christmas period.
Chocolaterie de Bourgogne, a new company formed from Barry Callebaut’s sale of its last consumer goods factory, speaks exclusively to ConfectioneryNews.com about the firm’s inauguration, its priorities for 2013 and a recent bomb threat at its factory.
