Nestlé says it is primarily guided by science when setting nutrition guidelines for its confections, while Mondelēz International takes account of multiple factors, but says consumer preference and taste is key.
Jane Barnett, Mintel's head of insight, looks at some of the most pressing current consumer trends in Asia-Pacific while bidding a not-so-fond farewell to the nutritional villains of the last year.
The Future of Confectionery Packaging: ISM & ProSweets 2016
Flexible packaging will continue to grow in the confectionery industry because of the trend for smaller pack sizes but we are not seeing the dynamism of Japan or North America, according to Andrew Streeter, director, CPS International and Innovatus.
The Future of Confectionery Packaging: ISM & ProSweets 2016
Africa will see a lot of investment in the confectionery industry where it will become ‘the Asia of the next century’ according to Andreas Leitze, sales director, Bosch.
The Future of Confectionery Packaging: ISM & ProSweets 2016
‘Space-Age’ QR codes, more on-pack features and edible packaging were topics discussed during The Future of Confectionery Packaging panel session at ISM & ProSweets 2016, in Cologne, Germany, last month.
Entrepreneur, Glenn Stephens, MD, SHI Ltd, created a buzz with his ‘Great Bite’ shark-themed mints and packaging concept at ProSweets 2016, in Cologne, Germany.
Chocolate will continue to be an indulgence product, but may have a healthier profile than today, innovation heads at two top industry suppliers predict.
Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing food waste.
NASA is exploring all forms of cutting edge technology, from 3D printing to high pressure processing and more to be able to transition its food system from the International Space Station to a Mission to Mars, says Grace Douglas, PhD.
Start-ups have faced tough times along with the rest of the European food industry in recent years as a tight economy and ever tighter regulations have bitten deep.
The firms that manufacture healthy food and supplement products do much more than just make products – they are integral partners in product development, regulatory compliance and much more…
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
The rise of social media has led to a shift in the way consumers view food brands – and the way that food brands interact with their customers, according to experts speaking on the side lines of Food Vision in Cannes.
From obesity to malnutrition and water scarcity, the world is facing an ever-growing number of food-related problems. But how responsible is the food industry for fighting back against these issues?
The holidays are fast upon us, so let’s put ‘business’ to one side and get into the festive mood. To keep in the spirit of things, we’ve got a ‘gift’ for you – enjoy. Happy Holidays!
Thornton’s production line manager Jodie Adcock has won the inaugural Young Talent of the Year award in the industry’s Oscars – the Food Manufacturing Excellence Awards (FMEAs).
The Association for Packaging and Processing Technologies (PMMI) has highlighted strong growth in resealable stand-up pouches in confectionery, but says the rising online environment may change how candy is packaged.
More small-scale confectionery companies are using pick and place robots to package delicate products as technology becomes more affordable, according to PWR Pack.
Companies have to be clever about proprietary research, and plant extracts may hold unique opportunities in this respect, according to a food and nutrition industry consultant.
Bosch Packaging Technology has launched a biscuit packaging line, which it claims is the first of its kind, capable of fast slug to pile changeovers, and vice versa, with the same feeding components.
Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.
With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what their highlights from this year have been ... and a few predictions for what might be in store in the...
We gave the European food industry a check-up at this year’s Food Ingredients Europe (FiE), talking with some of the industry's top ingredients players about EU health claims, economic recovery and how to remain competitive on a global stage.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
Stevia use in new products is booming, while artificial sweeteners still lead the way on a global basis. However, in coming years, market research organisation Canadean foresees a spate of mergers and acquisitions in the stevia industry, to consolidate...
Bosch Packaging Technology claims that flexibility is crucial for smaller businesses as it launches two new bagging machines at Pack Expo designed for smaller confectioners looking for quick and easy changeovers between products.
Royal Duyvis Wiener and Lehmann’s new continuous liquid conch saves time, energy and space for chocolate manufacturers, its international sales manager says.
Texture and stabilization specialist TIC Gums is now strong in gum arabic replacement for confection coatings, but this business shift started as a mere disaster plan, its president says.
Barry Callebaut speaks to ConfectioneryNews.com about a growing trend for customization, rising demand for certified cocoa and its $950m bid to acquire Petra Foods’ cocoa ingredients division.
Flexibility was the aim behind Carle&Montanari-OPM’s new launches for chocolate preparation and primary packaging that it showcased at ProSweets, its sales and marketing manager said.
'Super grains' - from farro, spelt, kamut, millet, quinoa and amaranth to chia, freekeh and teff - are high in fiber, protein, vitamins and minerals. They also come with a great backstory, a wholesome, whole grain image and in many cases, gluten-free...
We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly? And what role did sugar - and specifically high fructose corn syrup - have to play?
X-ray systems are increasingly replacing metal detection equipment as food manufacturers respond to growing regulatory and consumer demands for safer products, said Terry Woolford of Eagle Product Inspection.
The Food Safety Modernization Act (FSMA) has changed the game for US packaging machinery manufacturers by obliging them to rethink their design strategies, PMMI’s Jim Pittas told FoodProductionDaily.com from Anuga FoodTec.
The food and beverage production industry is ramping up its innovation pipeline as a way of bucking the uncertain economic trend, Anuga FoodTec show director Peter Grothues told FoodProductionDaily.com at the event last week in Cologne, Germany.
In the first part of this exclusive interview, Beneo Group executive board member, Yves Servotte, explains how European Union health claim rules have informed strategic thinking at one of Europe’s biggest and most vocal ingredient vendors.
Naturex has just received novel foods approval in China for its flavour masking system, Talin. President and chief executive of the botanicals group, Jacques Dikansky, revealed the news and discussed the integration of Burgundy when we caught up with...
Dr Anne Roulin, head of packaging and design at Nestle, has given FoodProductionDaily.com a unique insight into the mega-trends that are informing packing developments at the global giant.
What role will active and intelligent components play in future food and drink packaging? We caught up with Chip Tonkin, director of the US based Sonoco Institute of Packaging Design and Graphics at Interpack 2011 to find out.
