Mintel’s latest report shows global launches of chocolate products described as ‘bites’ and ‘thins’ have grown 50% and 48% respectively over the past five years.
Snacking is emerging as 'a new eating ritual' in France but is not breaking down traditional meals, according to a survey by snack manufacturer Mondelez.
Chocolate confectionery in the US is resilient to health and wellness trends and remains attractive to investors, according to an analyst at investment group Susquehanna International Group (SIG).
Barry Callebaut has launched its first Forever Chocolate pilot in Indonesia as it aims to improve the country’s cocoa production volumes and overall productivity.
Free-from labelled foods seem healthier, with GM-free and palm oil-free labels having the strongest effect, according to a study of almost 2000 French, Swedish, British and Polish individuals.
Clean label can imply a base level of health for confectionery products, whose high-sugar and high-fat status can make consumption hard to justify, says a new report by Euromonitor.
Vegan, sugar free and exotic flavors are among the contributors that made Brazilian confections popular in Europe last year, as Brazilian exports of sweets, snacks and ingredients to the EU grew by over 73% in value, according to trade body ABICAB.
The proposition is deceptively simple. Take marshmallows - a product Americans can typically find in large clear bags in the baking ingredients category – add some gourmet flavors and a cleaner label, put them in a re-sealable pack and create a new usage...
Last year French President Emmanuel Macron said he wanted France to become a start-up nation. FoodNavigator headed to La French FoodTech's incubator in Lyon to meet some of the rising food stars of La French Tech.
ProSweets/ISM is not only about confectionery. Hundreds of bakery and snack makers will also tout their services– here are just a few examples of what they have to offer in Cologne, Germany (January 28 to 31, 2018).
