Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....
Russell Stover Chocolates, owned by Lindt & Sprüngli, joins the no-sugar trend with the launch of Joy Bites chocolate bars crafted with Fairtrade cocoa and sweetened with stevia extract.
The California Raisin Marketing Board has released a white paper that explores the functional benefits of using raisins as a fat and sugar replacer in sweet baked goods.
The low-sugar candy market leader’s individually wrapped lollipops come in two flavours per bag (Blue Raspberry and Watermelon) and have only 1g sugar per 2 lollipops.
The World Health Organisation (WHO) expects type 2 diabetes to increase by 55% in the next 20 years - so it is crucial that confectionery companies are aware of its sugar consumption guidelines.
A new report from Spoonshot, ‘Sugar Reduction: A Bittersweet Pill’ includes must-haves for food and beverage manufacturers responding to growing consumer demand for reduced sugar and sugar replacements.
Two years since its impressive launch in San Francisco, Barry Callebaut’s global brand, Cacao Barry, has announced the release of its first couverture chocolate made from 100% pure cacaofruit for chefs and food artisans.
York-based chocolate brand, The Wizards Magic, has launched its sustainable, functional, and ‘magical chocolate’ into Sainsburys supermarkets across the UK.
Taiwan-based company Bioflag Biotech has developed a range of probiotic lozenges, gummies, and candies with strains that reduce oral pathogens, while promoting good bacteria growth and increasing the salivary production of the IgA antibody.
Having initially voted in favour of banning descriptive terms such as ‘buttery’ and ‘creamy’ for dairy-free products, the European Parliament has dropped Amendment 171.
As just one part of consumers' larger definition of health and wellness, weight management has become less about the number on the scale and part of a broader holistic definition of what it means to be healthy, says Shelley Balanko, Ph.D., senior...
Regular chocolate consumption may lower Coronary Artery Disease (CAD) risk, according to a study, which identifies cocoa content and flavonoid amounts in chocolate types as possible reasons for this link.
Today’s consumers are proactively seeking foods that are good for them and good for the world. Clean label is more than a trend; it’s becoming a mainstream expectation in all areas of the food industry. John Powers, marketing director, Snacking &...
By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD
With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....
Hershey - which recently outlined a strategy to expand its reduced sugar offerings via in-house R&D, acquisitions, and licensing or partnership deals - has struck a deal to acquire fast-growing ‘no sugar added’ chocolate brand Lily's Sweets for...
Israeli firm Nutritional Growth Solutions (NGS) has launched a patented snack bar that contains the growth-boosting nutrients needed to fuel a child’s growing body.
While the pandemic has raised interest in healthier eating to support overall health, this has also been mirrored by a growth in interest in comfort indulgence to ward of anxiety and stress. We look at current trends in our next webinar, on 1 June, and...
Through the introduction of its lively new Mallow Land packaging, Freedom Confectionery said it is injecting some freedom and fun into Free-From food ‘to inspire a feeling of excitement for children around the food they eat’.
Consumer demand for CBD products has soared during lockdown, according to the Association for the Cannabinoid Industry (ACI), which estimates the sector will generate £690 million in annual sales this year, above a previous forecast of £526 million.
Sure to set the bar is the collaboration announced between the subsidiaries of two CPG giants to explore opportunities to create food products that will address the world’s most pressing sustainability challenges.
Dietary supplementation with cocoa can improve obesity and obesity-related comorbidities, according to a new study published in the Journal of Nutritional Biochemistry.
Puratos USA, a leading bakery ingredient and Belgian chocolate supplier, has announced the launch of Belcolade Selection Dark Sugar Reduced Cacao-Trace Chocolate as part of its mission to ‘reduce sugar without sacrificing taste’.
Sound Nutrition aims to shake up the $605bn global snack market by using sound waves to create functional snacks that it claims will promote both physical and mental energy.
No, according to panellists at the FoodNavigator 2021 Digital Summit: Positive Nutrition, who say more people accept that healthier choices mean higher prices.
US-based global snacking heavyweight Mondelēz International taps into the mass appeal of protein bars as it acquires a significant majority interest in the UK's leading protein bar brand Grenade.
Companies such as Cambridge producer Ombar Chocolate, with its 100% vegan bars, have been recognised for their ethical credentials as well as the health benefits in their products.
Many consumers are aware of the nutritional value so-called superfoods have, but few can commit to a daily diet packed with turmeric, ashwagandha, and elderberry (and even fewer enjoy the taste). This hangup was the impetus for Grummies, a brand of gummies...
Beyond Sugar chocolate, a keto- and paleo-friendly line aimed at the trend in evolving dietary awareness, has been launched for the retail sector by the family-owned business.
HighKey has teamed up with the marketing firm owned by Hollywood star Ryan Reynolds to develop a campaign designed to inspire Americans to kick the sugar habit.
ConfectioneryNews talks to Wouter Stomph, North America Head of Ingredient Development & Innovation, Olam Cocoa, on the latest confectionery trends and why celebrating cocoa as an ingredient in its own right will play a significant part.
Balancing personal health and environmental health in confectionery while making the product tasty and indulgent is going to be a huge responsibility, as is predicting global confectionery trends post COVID-19 – according to Barry Callebaut research.
New KitKat is certified vegan, and made from 100% sustainable cocoa sourced through the Nestlé Cocoa Plan in conjunction with the Rainforest Alliance, company announced.
The German family-owned company Alfred Ritter GmbH & Co. KG, makers of Ritter Sport, is at loggerheads with the country’s regulators over a new chocolate bar that can’t be labelled chocolate because it contains no sugar.
The pandemic has fundamentally altered the way people snack, shifting away from on-the-go treats towards at-home eating – and baking! Our vulnerability has been forced into the spotlight, placing greater emphasis on health; the restricted footfall in...
Confectionery giant has announced it has launched a new 100 calorie or less range of its popular Mars, Snickers and Twix bars to meet consumer demands for less sugar in their favourite chocolate bars.
Ritter Sport’s ‘Accidentally Vegan Range’ has been launched to help the thousands of consumers participating in Veganuary this year who are craving a chocolate fix.
BLC has launched a shea-based premium cocoa butter equivalent. It says the nutritionally balanced ingredient will support food manufacturers to meet consumer demand for health-conscious and sustainable options that don’t compromise on taste and quality.
