McVitie’s is reducing sugar in nine of its best-selling UK biscuits by up to 10%, in what it calls a breakthrough in sugar reduction that doesn’t compromise taste.
While the coronavirus outbreak has prompted existential questions for The Marshmallowist, the UK start-up says consumer engagement has increased – as has basket spend.
The founder of global sports nutrition brand Grenade has revealed how he is working to keep his staff safe and ensuring the survival of his business during this extraordinary pandemic.
SnackSafely is launching an online campaign called #SnackSafelyAtHome to help consumers with food allergies while they are confined to their homes due to the coronavirus outbreak.
INX International, which produces inks and coatings for commercial packaging and digital applications, has spoken out about the impact of COVID-19 coronavirus, saying 'the potential supply chain impact of this pandemic is immense and unpredictable’.
Impressive nutritional attributes continue to position almonds as a popular value-added inclusion in the clean label category, with it becoming the most used tree nut in global new product introductions in 2018, according to Innova Market Insights.
Company collaborated with confectioners to create the world’s first ever mint to actively reverse the process of tooth decay and erosion, and will now see its products in US dental surgeries and other outlets.
The US Food and Drug Administration (FDA) is rolling out a new Nutrition Facts label that shines a spotlight on ‘Added Sugars’ to help Americans cut back on the amount they consume, while on the other side of the pond, the UK’s sugar tax is producing...
Arriving on the back of ‘Veganuary’, impassioned speeches on veganism by Hollywood actor Joaquin Phoenix, and a raft of new plant-based launches, companies promoting healthy alternatives became this year’s trendsetters at ProSweets Cologne.
Mars, Mondelez and Nestlé have insisted they are committed to their sugar-reduced items following accusations they do not back healthier versions of products with the necessary marketing spend.
In a blow to low-sugar alternatives in confectionery, Nestlé has confirmed it has axed its Milkybar Wowsomes because of 'underwhelming' demand from consumers.
McVitie’s-owner pladis has expanded its £59m Chocolate Digestives brand with the addition of limited edition variants based on beloved British desserts.
New research from Roy Morgan reveals that nearly 90% of Australians consume packaged snacks regularly, with 28% of them falling into the ‘heavy’ category, eating seven or more items in an average week.
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
Group launches 'M_lk Chocolate' at ISM2020 in Cologne, as part of a new 'Plant Craft' range that spans chocolate, cocoa, nut products, fillings and decorations. Chief innovation officer Pablo Perversi and marketing VP Bas Smit talk...
Gato & Co plant-based start-up has launched a 'Cookies N Cream' range as a modern twist on classic cookie sandwiches, available in Boots retail shops in the UK, with more stockists to follow from Spring 2020.
The implementation of the Smart Snacks regulation in American schools could reduce the rates of childhood type 2 diabetes and other food-related diseases, according to JAMA study.
Japanese start-up True Food & Design is developing a healthy, natural, vegan chocolate product that contains zero sugar, sugar alcohol and artificial sweeteners.
The Food and Drug Administration (FDA) recently added glucomannan to the existing list of isolated or synthetic non-digestible carbohydrates that it intends to propose to be added to the definition of dietary fibre.
From the complexities of regulation and cutting-edge science to the brands behind the boom, the CBD Global Summit will bridge the business and science underpinning this fast-moving category.
The old adage of 'eating with your eyes' remains true, confirmed by research that has demonstrated that, by changing the surface texture of a snack, food producers could alter a consumer’s perception of its tastiness and the likelihood of purchasing...
A report published by Flavorchem expects new categories such as CBD and plant-based to increase in popularity as consumers demand heathier options in their grocery basket.
Experiential marketing is key to launching a new vegan product in the confectionery space – but timing is of the essence, says Liz Richardson, managing partner at behavioural communications agency HeyHuman
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
An initiative to pool and strengthen nutrition research in Germany is being spearheaded by the country’s federal minister of food and agriculture, Julia Klöckner.
Natural ingredients take centre stage at this year’s Fi Europe, the annual, and world's largest, gathering of ingredient buyers and decision makers in the food industry.
As industry considers how best to reduce sugar in sweetened food and beverages, could fruit-derived ingredients provide a ‘natural’ alternative to the refined sweet stuff?
Vegan and sugar free brand Free From Fellows has been recognized again for its Gummy Bears range, picking up an award at the Great British Food awards.
SinnoVita uses microwave-assisted technology to extract protein-packed polyphenols from otherwise unwanted fruits and vegetables. They are sold under the Ripe Revival brand, which US grocery chain Kroger named a winner in its anti-hunger campaign.
Three New York City entrepreneurs have developed gluten-free gummies infused with premium grade matcha that walk the line between functional and fun, reaching those who drink tea and those who just want a boost of energy at any time of day.
The demand for functionality is growing for convenient, but nutritious and tasty product solutions. Herbal extracts, which contain polyphenols caffeine, cannabinoids or vitamins have a good fit with the mainstream candy sector as one of the quickest ways...
At the ripe age of 21, Tara Bosch wanted to cut her connection with sugary gummy worms. The result: a line of a favorite gummies made with stevia, coconut oil, tapioca and chicory root fiber, now available – in bright, bold packaging – online and in thousands...
Bunge Loders Croklaan has launched its clean label and ‘healthier’ version of cocoa butter replacer for the confectionery industry, in an attempt to capitalise on demand for more healthy options in the Middle East.
Mars Wrigley UK is set to launch a vegan range of its popular Galaxy chocolate bars today (November 18) in select stores and online via Amazon, costing £3 ($3.89) for a 100g bar, double the price of the regular Galaxy.
The Los Angeles chocolatier – in business since 1950 – celebrated National Chocolate Day on October 28 by expanding its capacity by 10 times that of its previous space in Brentwood.
The Australian confectionery sector has called for one of the recommended changes to the Health Star Rating (HSR) system - to remove the energy icon and make star labels compulsory – to be reconsidered, claiming this could lead to its products appearing...
The tennis star Maria Sharapova teased the lip-shaped gummies at Sweets and Snacks in May, but they officially hit shelves this autumn in stand-up pouches of tangy and sour flavors.
Until now, 70% of a cocoa pod was discarded as waste so ‘Cacaofruit Experiences’ marks the next generation of a food & drink category and it’s bang on the clean label trend. We talk to Pablo Perversi, Barry Callebaut’s chief innovation, sustainability...
Hosted by the Fine Cacao and Chocolate Institute (FCCI), the two-week event will welcome an estimated 3,000 attendees to taste, learn and experience chocolate alongside industry experts.
Global snacks giant Mondelez International is looking at portion control and the localisation of flavours for its snacks as two of its major growth and innovation strategies for chocolate in ASEAN, particularly Malaysia, Indonesia and Philippines.
Joining forces with Hershey will help protein bar maker ONE Brands reach new audiences in club, foodservice and international markets; help support moves into new product categories; and crank up marketing; says ONE Brands president and CEO Peter Burns.
The Swiss chocolate maker is banking on consumer interest in the health benefits of dark chocolate with the taste of creamy milk bars in three varieties, now available in the UK.
Marjolein Regelink, international regulatory advisor at food labelling compliance expert Ashbury Labelling, looks at the challenges of labeling snack products like vegan chocolate.
