While the pandemic has raised interest in healthier eating to support overall health, this has also been mirrored by a growth in interest in comfort indulgence to ward of anxiety and stress. Healthy confectionery is well placed with less sugar, less calories,...
Mondelēz on making chocolate fair
Cathy Pieters, director of Cocoa Life at Mondelēz International, speaks to Lumina Intelligence Sustainability’s ‘Sustainable Food & Drink Podcast’ about learnings from the chocolate maker's sustainability...
Innovation is the lifeblood of the confectionery industry.This free-to-view online forum will explore how chocolate, candy, biscuit and gum makers can launch and tailor products appealing to Millennials and Gen Z in the world’s confectionery largest market,...
The panel debate will address the following questions:What does research tell us about what consumers regard to be ‘natural’? Is ‘natural’ a rather nebulous – and constantly evolving – concept? Does it amount to more than just a list of acceptable or...
If an ingredient starts with an x, sounds like a chemical, or isn’t in your kitchen cupboard at home, it’s going to be regarded with suspicion by some consumers on both sides of the Atlantic, who want foods that are ‘wholesome’, ‘authentic’, and ‘natural’,...
With a class action lawsuit filed almost weekly in California against companies using the word ‘natural’ (in the absence of a useful legal definition), should food marketers think twice about using the term in the US market? How many of these cases ever...
