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Dairy ingredients and milk fats provide indulgence and taste to chocolates and confectionery

Dairy ingredients and milk fats play a significant role in the confectionery industry. Explore how these ingredients add taste and indulgence to these products.

Paid for and content provided by Bunge

Driving indulgence and sustainability in the confectionery market

The confectionery market has transformed post-COVID as consumers seek balance. Explore the world of confectionery, where indulgence now meets health and sustainability.

Paid for and content provided by Tanis

Crazy about candy production: One solution for integrated gummy and jelly production

Gums and jellies are loved by everyone but producing them can be a challenge. Dive into the confectionery market and discover the most suitable automated solutions.

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New Ingredient Optimizes Pectin-based Gel Production

Pectin has emerged the plant-based alternative to gelatin in formulation. Despite this, pectin can be difficult to work with – but a recent innovation can change that.

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How to use climate performance as a growth factor in a competitive market

The food industry is facing increasing climate demands from legislators, consumers, and retailers alike. However, the complexity of the food system and unique emissions dynamics has resulted in the rest of the business world outpacing the food and beverage...

Paid for and in partnership with PT Freyabadi Indotama

How white compound coating made with plant-based ingredients unlocks growth opportunities

Asian consumers are demanding more from compound coating . Increasingly, people want compound that is made from plant-based ingredients but are unwilling to compromise on the sensory experience. The demands create challenges for manufacturers that work...

Paid for and in partnership with PT Freyabadi Indotama

How rising demand for sustainable chocolate in Southeast Asia is fueling change in the industry

Sustainable chocolate is a significant opportunity to improve the environment and the lives of farmers in Southeast Asia. Consumers clearly want the industry to act. From child labor to deforestation, the public has a wide range of serious concerns about...

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Processing sustainable shea for premium chocolate

West African women traditionally gather and parboil shea kernels for speciality chocolate fats. Better stoves are now helping them to protect the wild shea trees.

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Finding confection perfection

Despite the many ways the coronavirus pandemic has affected consumer behaviors around the world, the global confectionery industry remains strong; although growth trajectories have slowed somewhat, the sector still managed to generate total sales of $210...

Paid for and in partnership with ADM

Unwrapping the plant-based milk chocolate opportunity

Plant-based confectionery is a fast-growing but still largely untapped opportunity, with almost one-third of UK consumers citing milk chocolate as the product they’d most like to see a plant-based version of

Paid for and in partnership with ADM

Nature vs nurture: the novelty of colors from natural sources

Color is critical to confectionery. Consumers want unique, colorful products that look great on social media. Artificial colors can meet those desires but they are unacceptable to many consumers

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Cocoa Farming in West Africa: Turning Hardship into Hope

The biggest advances in cocoa sustainability happen when many groups work as one. That’s why Cargill works with partners like ICI to forge a better path forward, together.

Paid for and content provided by ADM USA

Savvy snacking

Eating between meals has gone through a makeover. Where snacking once pointed to poor eating habits, many consumers now see snacks as part of a healthy lifestyle providing nourishment, pleasure and functional benefits.

Paid for and content provided by Uelzena eG

Actual trends for sweetened condensed milk are bringing new challenges for buyers and manufacturers

Dairies like the Uelzena Group are focusing on new recipes for sweetened condensed milk. The latest nutritional trends define new requirements for milk-based ingredients

Paid for and content provided by TNA Solutions

Four factors for success in sugar confectionery

The general upswing predicted for global confectionery over coming years – almost 4% CAGR between 2016 and 2024, according to Mordor – disguises a far more complex market than appears at first glance.

Content provided BY UAS Labs

Why chocolate is ideal for heart healthy functional foods

Evidence suggests chocolate could be an ideal delivery vehicle for probiotics. Now, UAS Labs is seeking to push the sector forward with its heart healthy strain.

Promotional Features

Dairy ingredients and milk fats provide indulgence and taste to chocolates and confectionery

Driving indulgence and sustainability in the confectionery market

Crazy about candy production: One solution for integrated gummy and jelly production

New Ingredient Optimizes Pectin-based Gel Production

How to use climate performance as a growth factor in a competitive market

How white compound coating made with plant-based ingredients unlocks growth opportunities

How rising demand for sustainable chocolate in Southeast Asia is fueling change in the industry

Processing sustainable shea for premium chocolate

Finding confection perfection

Unwrapping the plant-based milk chocolate opportunity

Nature vs nurture: the novelty of colors from natural sources

Cocoa Farming in West Africa: Turning Hardship into Hope

Savvy snacking

Actual trends for sweetened condensed milk are bringing new challenges for buyers and manufacturers

Four factors for success in sugar confectionery

Why chocolate is ideal for heart healthy functional foods

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