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
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
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.
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.
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
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.
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.
