Chewing gums backed by approved health claims and with low price points are a rare growth opportunity in the mature Dutch confectionery market, according to market analysts Canadean.
Chewing gum has long been considered a potential appetite suppressant, but new research says there is no evidence it can control hunger and mint-flavored varieties may even deter people from healthy foods like fruit.
ConfectioneryNews takes a look at the latest confections to hit store shelves across the globe including stevia-sweetened Haribo in Germany, low calorie chocolates in Japan, and teeth friendly candy in the UK
The maker of a newly launched appetite suppressant gum claims to be the first to have self-affirmed GRAS status for hoodia in the US and hopes to overcome the negative image of the plant as a weight management ingredient.
Mars-owned Wrigley is to launch an energy chewing gum with the caffeine equivalent of half a cup of coffee in each piece but one analyst says the product misses the key youth market and could prove a lawsuit hazard.
Diabetes UK says there are not enough cocoa flavanols in chocolate to benefit diabetics after a study found that a cocoa extract could help people with the condition regulate insulin levels.
Barry Callebaut has developed a formula to reduce the bitterness of high cocoa chocolate using green coffee that doesn’t give a coffee taste and ups antioxidant content.
A high-dose satiety gum containing a potato extract and African mango has launched in the US that takes four pieces to achieve clinically-backed results.
The author of a study on blue dyes in lollipops says that her paper focuses on the risk of systemic absorption in small quantities and not “human health risks”.
Carmit Candy Industries’ expertize in specialty free-from candy formulations will give a competitive edge to its new line of functional confectionery targeting specific health functions and demographics, it CEO says.
Candy makers must take responsibility to tackle obesity and should act before regulators force their hands, says Mars Chocolate North America's president.
The taste and mouthfeel of silicon microparticles may be acceptable for inclusion in a functional chewing gum that aids bone health, according to researchers.
Danish excise duties on confectionery, ice cream and soft drinks have been raised in 2013, making it "very difficult" to be a Danish food and drink company, according to leading domestic confectioner Toms.
Working from beans to chocolate or farmer to consumer brings with it a lot of advantages – including strong sector knowledge and the ability to identify and respond to market trends, says Cémoi.
Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.
Confectionery can overcome its unhealthy and industrially-produced image by marketing the authenticity of products and doing more to engage consumers, says the Gottlieb Duttweiler Institute (GDI).
Herbal candy specialist Ricola is building a new processing facility that will boost know-how, ensure quality, promote a greener image and cut costs, it says.
Good Cacao CEO talks to ConfectioneryNews.com about boosting the appeal of healthy chocolate, the functional ingredients to look out for in 2013 and challenges in formulation.
Lidl UK is trialing replacing confectionery at checkouts with fresh fruit and juices, but branded goods won’t be affected since it was only stocking own-label candy at its check-outs anyway.
The potential heart health benefits of dark chocolate may be only partly linked to the flavanol content, with white chocolate - devoid of such compounds - also offering potential cardiovascular benefits, says a new study.
There is no end to the possibilities of functional chocolate bar development and firms must specialize to succeed in a sector dominated by big players, a Herza Schokolade product developer says.
From today food and supplement products marketed in the EU’s 27 member states must comply with the article 13, permitted list of health claims or face prosecution for misleading marketing.
With the December 14 enforcement of the EU's article 13 general function health claim list that includes 200+ approved claims and about 1500 rejections just two days away (after a six month lay-period), we polled key players for core reactions.
As the formlisation of the main organ (article 13.1 list) of the nutrition and health claims regulation (NHCR) kicks in this week, Professor Ambroise Martin, the new chair of the European Food Safety Authority (EFSA) health claims panel, tells NutraIngredients...
Eight ingredients have won EU health claims that can be used to back messaging around metabolic syndrome – although the take-up to date has been lacklustre, says Euromonitor analyst, Diana Cowland.
December 14 brings the long awaited and widely disputed EU crack down on health claims. That means 222 general function claims are good to go, another 1500 or so prohibited. But what happens to B2B communications?
Japanese supplier Ajinomoto’s chilli extract has won European Union Novel Foods status at various levels in 22 foodstuffs including flavoured waters, meal replacements, baked goods and sugar-free gum.
Steve Morrision was the COO at Provexis when the UK start-up won the EU‘s first ever article 13.5 health claim for its blood circulation-boosting tomato extract called Fruitflow in 2009. The now-consultant has serious qualms about how the EU’s health...
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
A multi-centre collaboration between academia and industry has confirmed a new validation method for cocoa flavanols and procyanidins that study backer Mars says could have, “far-reaching implications for researchers and consumers.”
Cocoa compounds found in dark chocolate can reduce blood pressure in the short term and could help guard against cardiovascular disease, according to a recently released study.
Chocolate can improve brain functioning and mood, according to scientific review assessing over 100 previous studies linking chocolate to health benefits.
Barry Callebaut has received a positive opinion from the European Food Safety Authority (EFSA) for a health claim linking cocoa to improved blood flow in news that has been welcomed by the broader confectionery industry.
Swiss chocolate processor Barry Callebaut has won an article 13.5 health claim from the European Food Safety Authority (EFSA) for a dossier linking cocoa flavanols and blood circulation.
Manufacturers can up the antioxidant content in chocolate with a freeze dried raspberry leaf extract with minimal impact on texture and mouth-feel, according to a study.
Cadbury owner Kraft Foods has filed an international patent for a process to make low-calorie chocolate that it claims can maintain texture and quality while extending shelf-life.
Biotec firm Lycotec has developed an ingredient for chocolate and other fat-based foods that it claims can help consumers to manage their weight and reduce blood cholesterol.
