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?
In sweet news for food manufacturers, monk fruit decoctions are no longer classified a novel food in the eyes of the UK Food Standards Agency. What does this news mean for the EU?
As a partnership with Mondelēz smooths the way for Lotus to expand into India, marketing experts explain why some collaborations are a match made in heaven
Nestlé is striving to make its cocoa traceable right back to the farm. Can the multinational give consumers confidence they’re eating sustainable cocoa?
Commodity exchanges influence prices of key foods and ingredients on all levels of the supply chain. But how close is the link between the commodity exchange, and the commodity itself?
The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.
There’s no one-size-fits-all all formulation for the European market when it comes to gummies, finds a new study. Here’s how consumers choose their chews
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
A new report sheds light on the urgent need to address critical environmental, poverty and child labour issues in cocoa, particularly those in indirect supply chains
A strong acquisition strategy is fuelling growth at Ferrero. But inevitably, with that growth comes more packaging. How is the confectionery major working to decouple the two?
With climate change threatening the future supply of cocoa, could cellular agriculture offer a solution? Israeli start-up Kokomodo thinks it can, and is emerging from stealth mode to prove it.
Adding probiotics, protein and fibre and removing sugar and animal ingredients mean 2024 is set to be the year of better-for-you confectionery. Here are the functional features disrupting the industry
While luxury brands in beverage have been highly successful, luxury food brands are, as of yet, less prominent. What foods have the potential to be luxurious?
Barry Callebaut, which describes itself as the ‘heart and engine of the chocolate industry,’ has claimed notable advances in sustainable cocoa farming and deforestation prevention in Côte d'Ivoire and Ghana.
The extraordinary price rallies recorded in the cocoa futures markets have been accompanied by increasing volatility, with reports of panic buying in the US market.
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
