Plant-powered confectionery brand H!P has released its latest offering - a Crunchy Orange bar - that ticks all the boxes for conscious consumers … smooth, creamy oat m!lk chocolate combined with zesty orange and crunchy waffle cone pieces.
With new inventions and innovations coming thick and fast, the plant-based confectionery category is increasingly shifting into the mainstream market with big brands like Mars entering the space in the past couple of years.
#healthandwellness, #better-for-you and #better-for-all – that is both people and the planet – have become familiar trigger words in the bakery and snacks sectors. But what is behind the consumer preference towards more natural, more nutritious, function...
As the agriculture industry continues its mission of feeding the world's growing population amid climate change, the entire supply chain is coming together to boost regenerative farming practices, creating an opportunity for the plant-based foods...
The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...
Through a suite of virtual and augmented reality activations launched this week, KIND Snacks is breaking down for mainstream Americans the complicated concept of regenerative agriculture and the real-world environmental impact of its latest sustainability...
We all know that eating fruit is better for us than eating doughnuts. One is essential to keep us healthy, the other, perhaps, nearly essential to avoid. However, both doughnuts and most fruits are high in sugar, an ingredient widely considered to lead...
Israel’s premier vegan chocolate brand, 7th Heaven Chocolate, has launched in the United States after two years of research & development on a formula that delivers the same creaminess as milk chocolate.
Does the legislation have legs or is it just for optics? Stakeholders agree the bills are a step in a positive direction, but what impact they will have, if any, is yet to be seen.
The Hershey Company has released dairy-free alternatives for two of its most iconic brands with Reese’s plant-based peanut butter cups going on sale this month, making it the first vegan chocolates sold nationally, followed by Hershey’s plant-based extra...
Innovative R&D strategies and the onboarding of new ingredient solutions are unlocking clean label opportunities to cut salt, fat and sugar – without sacrificing taste. Find out how at FoodNavigator’s Positive Nutrition Summit.
The US Food and Drug Administration (FDA) has announced draft labelling guidelines for plant-based alternatives to milk — such as soy or almond products — to clarify how they differ in nutrition from the traditional dairy drink.
With more than 400 products recently being removed from the FSA’s public list of CBD novel food applications, the retail market should be in the midst of major change, but what should be happening and what is happening are two different discussions in...
Macro trends, including the COVID-19 pandemic and the cost-of-living crisis, are driving uptake of products claiming to be both healthy and indulgent, according to ingredients suppliers.
Barry Callebaut Group has announced a major breakthrough in America after it has established a qualified health claim with the Food and Drug Administration (FDA), stating that high-flavanol cocoa powder may reduce the risk of cardiovascular disease.
While consumers often look to the sweet bakery category for sugary fixes and chocolatey crunches, CPG companies might have an opportunity to innovate a new — healthier — path forward for the space, according to a recent survey and analysis from food ingredient...
The brand said it is bringing out a trio of bite-sized oat m!lk chocolate delicacies: H!P Caramel Crunch Peanuts, H!P Peanut Butter Truffle Bites and H!P Creamy & Smooth Buttons.
CEO of Jambar Jennifer Maxwell knows a thing or two about launching energy bar brands, having been one of the co-founders of PowerBar, which started the category almost 40 years ago. As she looks to expand category newcomer Jambar’s footprint in 2023,...
Consumer Reports, the independent, non-profit member organisation that allegedly tested and discovered harmful levels of cadmium and other harmful heavy metals in some chocolate products, has urged the producers to commit by Valentine's Day to reduce...
Global Vegan Ice Cream Market is poised to grow by $1.5bn from 2023 to 2026, according to analysts, accelerating at a CAGR of 11%. The market is driven by expanding the global vegan population base, new product launches, and the health benefits of a vegan...
This is the third year that Barry Callebaut has produced its ‘Top Chocolate Trends’ and according to its proprietary research of from August 2022, 71% of global consumers agree that when they want to celebrate, they choose something with chocolate in...
UK High Street brand Fudge Kitchen has joined the Veganuary campaign by expanding its vegan offering. The fudge brand, which still batch-makes all of its products at its HQ in Kent, saw a 3.5% rise in vegan sales in 2022 with 10% of all its online sales...
Thousands of vegan products, including confectionery, have been launched around the world during ‘Veganuary’ to capitalise on the ever-increasing number of people taking on the pledge.
Gastrograph, the AI service for predictive food & beverage product development, has expanded its repertoire with a texture database offering beneficial insights for food, drink, and gummy developers.
The National Confectioners Association (NCA) has issued a statement on the findings of a consumer report released in the United States that claims to have found dangerous amounts of heavy metals (lead and cadmium) in chocolate from popular brands including...
As ConfectioneryNews reported last month, the trend for single-origin cocoa ingredients has been growing for some time, as consumers with a sweet craving also look more closely at how and where their cocoa is sourced.
Lovechock, the Dutch raw cacao company, has been acquired by Belgian family-owned company Pauwels Engineering NV, the two parties have announced in a statement.
These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.
While snacking has long been associated with indulgence and fulfilling a guilty craving, a raft of new offers are popping up on the market that more closely align with consumers’ holistic wellness goals.
The industry leader in sensorial experiences has forged a partnership with British health and wellness company Salus Optima to give brand owners access to an AI-driven personalised nutritional platform that will create snacks and other products that target...
The Californian better-for-you snack producer has made a $1m endowment to Tuskegee University in Alabama – a Historically Black College and University – to support the advancement of organic farming practices through the University’s College of Agriculture,...
Mental health is clearly a rising area of interest providing a new area for innovation in the functional food and supplements industry, but how can brands successfully tap into this trend?
After almost 150 years of traditional chocolate craft, Barry Callebaut has announced a major breakthrough for the industry by redesigning the farming, fermentation, and roasting of the cocoa bean to create what it has called the ‘second generation of...
Protein bars are central to the narrative of sports nutrition going mainstream, according to Nutrition Integrated founder, Nick Morgan, speaking at the launch of Arla Foods Ingredients new protein concept.
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
Curbing consumption of sugary beverages and sweet baked goods could take center-stage in future obesity-fighting campaigns while chocolate and confections move to the wings after new research from Georgetown University reveals the former are more likely...
For most bakery producers, the clean label concept involves making use of as few ingredients as possible that consumers recognise as wholesome and natural. But today, clean also means green, highlighting opportunities for ingredients and products that...
A new report into America’s chocolate and candy companies reveal many brands are meeting, or in some cases exceeding, key metrics in offering consumers more transparency, choice, and portion guidance options.
US candy brand HI-CHEW has released two new reduced sugar flavours to its portfolio - Mango and Strawberry - which it says offer brand fans the same great taste and texture they love with 30% less of the sweet stuff.
With more US households veering towards sugar-free baking, Swerve, a leading manufacturer and marketer of zero-sugar, keto-friendly, and plant-based sweeteners, has launched the next generation of sugar alternative products.
Arla Foods Ingredients (AFI) has developed a plug and play solution – meaning it can be used as is or within a recipe – to helps snack producers create bars with a high protein content in every layer.
There is a significant opportunity for brands to capitalize on the momentum in the plant-based space to create standout cheese alternatives that appeal to both plant-based purists and curious flexitarians alike, claims Royal DSM.
