Ingredients

Cargill explores cocoa and nut-free vegan confectionery

Plant-based confectionery

Cargill explores cocoa and nut-free vegan confectionery

By Anthony Myers

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.

Pic: GettyImages

Special edition: Better-for-you confectionery

The sweet truth: Embracing better-for-you confectionery for a healthier future

By Anthony Myers

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...

Pic: Getty Images

Special edition: better-for-you confectionery

Top tips for better-for-you confectionery

By Anthony Myers

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...

dsm-firmenich teams with SCN BestoCo for omega-3 gummy innovation

dsm-firmenich teams with SCN BestoCo for omega-3 gummy innovation

By Asia Sherman

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...

Source: Incredo

Incredo Sugar G2 provides versatility across categories

By Deniz Ataman

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...

From 'swicy' to sour and fermentation, Puratos predicts an exciting year for the baked goods sector. Pic: GettyImages/Willie B. Thomas

On the rise: The top bakery trends for 2024

By Gill Hyslop

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.

Consumer demand for functional gummies keeps growing. Pic: GettyImages

Special report: Gummies keep on growing

Nutraceuticals are at the centre of gummy appeal

By Anthony Myers

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.

Pic: GettyImages

Special report: Gummies keep on growing

Gummy market: space for growth for new competitors

By Anthony Myers

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.

Pic: GettyImages

Special report: Gummies keep on trending

Go gummies! Whether hard or soft, consumers love the tastes and textures

By Anthony Myers

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...

Could low-sugar chocolate actually taste better? GettyImages/Chris Ryan

Could low-sugar chocolate actually taste better?

By Donna Eastlake

Less is apparently more when it comes to the amount of sugar used in the creation of the perfect chocolate bar. So will manufacturers reduce the amount of sugar they use in the making of this sweet treat and will consumers welcome the change?

Cocoa and Sugar prices were up this year, while wheat and almonds saw a derease. Image: Getty, Galeanu Mihai

Raw materials

Bakery and confectionery raw material prices report

By Gwen Ridler

The prices of raw bakery and confectionery ingredients continued to fluctuate throughout the past year, with sugar and cocoa hitting yearly highs as wheat and almonds decreased year-on-year.

Stevia seedlings. Pic: Howtian Group

BALANCING HEALTH AND INDULGENCE IN CONFECTIONERY

Colombia’s sugar reduction tax targets confectionery

By Anthony Myers

The global landscape of food consumption is undergoing a significant shift with the introduction of sugar taxes in over 120 countries. These initiatives are primarily aimed at guiding consumers towards healthier lifestyle choices by reducing the intake...

Beers made with cacaofruit. Pic: Cabosse Naturals

Trends

Beer and wine brands jump on the Cacaofruit bandwagon

By Anthony Myers

Apart from the positive impact on the planet - potentially preventing millions of tonnes of fruit waste – cacao fruit opens up new categories after the pulp, juice, and powder from the cocoa pod are used, according to latest research.

ProSweets Cologne is set to attract over 250 exhibitors from over 25 countries at next year's event. Pic: Koelnmesse

ProSweets Cologne 24

ProSweets Cologne focuses on the reformulation of sweets and snacks

By Anthony Myers

More than 30 ingredients specialists are set to attend ProSweets Cologne, the supplier fair that runs along side ISM sweets and snacks trade show, to offer natural and sustainable solutions that contain less sugar or carry a clean label declaration.

Consumers are increasingly opting for cashews and hazelnuts for their taste and perceived nutritional benefits, yet the farmers producing these nuts don’t always have the means to meet their own health and nutrition needs. Pic: ofi

ofi ticks up the milestones in first Nuts Trails impact report

By Gill Hyslop

The global ingredients supplier provided health and nutrition support for 105,000 people in its cashew and hazelnut supply chains last year - one of several achievements listed in its impact report that looks back over the past 12 months.

Let's twist again: Candy companies can revitalise timeless classics with new flavours. Pic: Corbion/istock

Guest post

Survey shows confectionery consumers crave fruity flavours

By Linda Tomaselli

According to the most recent Corbion Consumer survey, the primary drivers for consumers of confectionery remain centered around flavour and reputable brands. In the realm of sugar confectionery, fruit flavours continue to hold sway as the top choice among...

Pic: Werther's

SPECIAL EDITION: Flavour inspiration

Werther's Original taps into caramel

By Anthony Myers

Classic UK confectionery brand Werther's Original has captured this season’s flavour trend with the launch of its Chocolate Covered Caramels, combining the rich, buttery taste of Werther's caramel with the smoothness of milk chocolate.