2026 confectionery trends: Pineapple set to be flavour of the year
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2026 trends will increasingly focus on wellbeing, balance and pleasure. Is pineapple the unifying element to meet these themes?
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Finding the sweet spot: Confectionery in EU balances tradition and innovation
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The EU is striving to maintain its artisanal roots while scaling production larger consumer bases – what are the trends driving innovation in the EU confectionery market?
Making a meaningful impact through ethical and sustainable cocoa production
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Ensuring ethical and sustainable cocoa production can be challenging. How can investment in wellbeing and sourcing help to promote equitable benefits for all farmers in the supply chain?
The sweet spot: 100% indulgence with cost-effective, natural confectionery ingredients
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Achieving indulgent taste and texture in confectionery can be challenging. How can manufacturers create indulgent, cost-effective, and vegan confectionery products?
European-quality chocolates reshape the market with local production and competitive pricing
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European chocolate, produced and priced from domestic production, provides new opportunities in tough chocolate market. What does this mean for the future of chocolate production?
The growing trend of personalization in confectionery
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Consumers are turning to personalized products which cater to their individual needs and preferences. How can confectionery manufacturers incorporate this demand in their products?
CBE and specialty fats and oils emerge as the sustainable choice for chocolate and confectionery
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Cocoa butter equivalents (CBEs) are a growing market within speciality fats and oils in chocolate and confectionery. What are the new sustainable alternatives to cocoa butter?
The Power of One: A multi-dimensional experience that elevates the enjoyment of gums and jellies
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Producing gummies and jellies can be complex as many factors can affect quality and taste. How can partnering with a single equipment manufacturer improve this process?
Natural blues: Using spirulina concentrates to achieve vibrant confectionery colors
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Concerns surrounding the potential health impact of artificial colors are driving a shift towards natural alternatives, with spirulina concentrates emerging as an effective option.
Dairy ingredients and milk fats provide indulgence and taste to chocolates and confectionery
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Dairy ingredients and milk fats play a significant role in the confectionery industry. Explore how these ingredients add taste and indulgence to these products.
Driving indulgence and sustainability in the confectionery market
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The confectionery market has transformed post-COVID as consumers seek balance. Explore the world of confectionery, where indulgence now meets health and sustainability.
Crazy about candy production: One solution for integrated gummy and jelly production
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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.
New Ingredient Optimizes Pectin-based Gel Production
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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.
How to use climate performance as a growth factor in a competitive market
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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...
How white compound coating made with plant-based ingredients unlocks growth opportunities
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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...
How rising demand for sustainable chocolate in Southeast Asia is fueling change in the industry
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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...
Processing sustainable shea for premium chocolate
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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.
Finding confection perfection
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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...
Unwrapping the plant-based milk chocolate opportunity
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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
Nature vs nurture: the novelty of colors from natural sources
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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
Cocoa Farming in West Africa: Turning Hardship into Hope
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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.
Savvy snacking
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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.
Actual trends for sweetened condensed milk are bringing new challenges for buyers and manufacturers
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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
Four factors for success in sugar confectionery
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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.
Why chocolate is ideal for heart healthy functional foods
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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.