In recent years, consumer demand and evolving government regulations have led to significant advancements in sustainability within the confectionery sector.
A scientific breakthrough may pave the way for developing more climate-resilient cocoa trees, potentially ensuring the continued production of cacao-based products like chocolate.
Tate & Lyle was once a major player in sugar. Now, over a decade after it spun-off its sugar business, it's continuing to invest in sugar reduction technologies with the buyout of CP Kelco.
With cocoa butter and palm oil production dogged by rising costs and environmental concerns, alternative fats and oils are filling the void. Here’s what manufacturers need to know
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?
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...
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
Chocolate giant Ferrero believes that freshness and flavour variety are key factors for chocolate brands to ensure lasting power in the China market, with product innovations needing to be both diverse and unique.
Luxury, artisanal and quality collections are drawing in shoppers with a love for elevated indulgence and premiumisation. Here's what's disrupting the market
With Reese’s collaborating with One to launch a high protein iteration of the iconic peanut butter cup, should other manufacturers be looking at this functional ingredient too?
