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
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 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?
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?
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
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
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?
As the UK’s latest inflation levels show sugar and confectionery prices remain high—a fate mirrored in Europe—F&B makers are turning to other ingredients to remain competitive at the checkouts.
As consumers seek layered flavors that enhance their snacking experience, the sweet and tart notes of pink lemonade served as a popular confectionery trend during the Sweets & Snacks Expo.
With claims to be the UK’s biggest plastic-free, plant-based chewing gum brand, Milliways outpaced the growth of the chewing gum category by 43 times, according to new IRI data after significant investment in product innovation and a public awareness...
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
By developing a chocolate bar using not only the cocoa bean but the pulp and endocarp as well, a new study aims to create a more sustainable form of chocolate.
Amid soaring prices and deforestation regulations, chocolate manufacturers may well be tempted to turn their back on cocoa. What alternatives are on offer?
With a thriving start-up scene and a youthful consumer base hungry for candy innovation, India is a crucible of confectionery creativity. Here’s what you need to know
Blommer Chocolate Company, the largest cocoa processor and ingredient chocolate supplier in North America, has announced it is extending its partnership with sugar reduction company Incredo.
New research into the vegan chocolate market reveals that the sector is poised to gain even wider popularity with conscious consumers thanks to major brands embracing the plant-based wave.
Across Europe, there is a palpable enthusiasm for plant-based gummies, reflecting a growing consumer interest in perceived health-promoting and more sustainable products; we speak to Quentin Schotte, Convenience and Snacking Manager for Cargill Food Solutions...
From creamy chocolates to chewy candies, plant-based options are paving the way for a more inclusive and compassionate approach to snacking that caters to the diverse tastes and preferences of consumers worldwide. We look at some of the key trends.
Dairy-free chocolate maker Moo Free is strengthening its sustainability credentials with the launch of The Hub, a business tool offering the manufacturer complete traceability across its supply chain.
Gummy supplement manufacturer TopGum Industries has announced it is launching a new clean-label IronGum formula with no metallic aftertaste or added sugar.
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
Vanilla is one of the most common flavours for sweet treats around the world. But is the farming of this much-loved spice sustainable? And, if not, should we be consuming it at all?
Global cocoa and ingredients company Cargill has announced a new commercial partnership with Voyage Foods to produce alternatives to cocoa-based products and nut spreads without using cocoa, peanuts, and hazelnuts.
UK Cocoa and ingredient supplier Henley Bridge has announced record profits and an expansion to its senior management team in a push for further volume growth.
In an era of rising health consciousness, the confectionery industry finds itself at a crossroads. Traditionally associated with indulgence and guilty pleasures, confectionery products are now undergoing a transformation to meet the demands of a more...
The better-for-you trend continues transforming the confectionery market. Expect to see the latest innovations at this year’s Sweets & Snacks Expo, which opens in May at the Indiana Convention Center in Indianapolis. In the meantime, we examine the...
From Cadbury Mini Eggs Chocolate Cookies to a Popcorn Easter Egg, there’s certainly a bounty available for chocoholics. But Easter isn’t all about chocolate, so we’re also shining a spotlight on better-for-you Welch’s Fruit ‘n Yogurt Eggs, a Moist Supreme...
We are now witnessing a ‘glucose revolution’ as consumers across all demographics and markets recognise the importance of controlling blood sugar spikes, according to life science experts at Phynova.
Global health and nutrition company dsm-firmenich is partnering with U.S. supplement manufacturer SCN BestCo to package high-dose, algae-derived omega-3 gummies that overcome traditional formulation challenges and address sustainability issues in the...
‘We know from evidence that measures to transform the food environment are more likely to be effective in improving diet – and reduce health inequalities – than measures aimed at encouraging individuals to change their behavior, said Scotland’s Minister...
Foodtech company Incredo expands its sugar reduction solutions with the launch of Incredo Sugar G2, a concentrated version of its clean label, protein-sucrose blend Incredo Sugar made from cane and/or beet sugar and a dairy- or plant-based protein to...
Swiss subsidiary with a long history of sourcing its premium organic cocoa from Dominican Republic sees demand skyrocket as suppliers look to other regions for sustainable beans.
Gut health, fermentation, plants and the classics will dominate the headlines this year, according to Puratos’ proprietary Taste Tomorrow ‘always-on’ research program. But there’s more in store, too.
Darling Ingredients’ health brand, Rousselot, has been at the forefront of much of the innovation involving clean-label gelatin and collagen-based solutions and has discovered a way to fill them with the correct amounts of nutraceuticals.
The Global Jellies & Gummies Market size is expected to reach $19.9 billion by 2030, rising at a market growth of 4.2% CAGR during the forecast period, according to fresh research by ResearchAndMarkets.com.
At last year’s Sweets & Snacks Expo in Chicago, new and innovative gummy products proved irresistible to confectionery industry delegates with new lines from manufacturers, including Harribo, Hammond, Bazzoka, and Mars. Ultimately, the diversity of...
Israeli company InnovoPro is bringing its clean-label, chickpea protein powered solutions to the broader food and beverage industry after proving its ability to bind, blend, foam and problem-solve other common challenges within plant-based categories....
