News & Analysis on Chocolate, Candy and Cocoa
Chewing gum might be small, but its plastic content is causing big concerns. With mounting regulatory pressure and rising consumer demand for change, manufacturers are being urged to rethink their formulations
From Kraft Heinz’s split to Mars and Kellanova’s mega-merger, the world’s biggest food brands are reshaping the industry
Once a weight-loss juggernaut, the high-fat, low-carb keto diet is losing consumer interest
As GLP-1 weight loss drugs skyrocket in popularity, their impact on gut health is raising questions
From timeless favourites to viral treats, discover how price, innovation, and better-for-you options are reshaping the confectionery aisle
Functional confectionery is booming. Find out which ingredients are driving the trend
With GLP-1 users eating less often, chewy and long-lasting snacks like jerky, protein bites, gummies and gum are stepping up as the formats that make every portion count
Confectionery is getting a makeover, and it’s happening fast. Discover how brands are reformulating for healthy indulgence in our free webinar on 23 September 2025
Snacks are surging, alcohol is slipping, and flavour is king. Discover the biggest consumer shifts in food and drink in 2025
Consumers are turning away from sweeteners amid rising health concerns and distrust. What does this mean for the future of food and beverage?
M&M’s, Skittles, and Starburst will ditch artificial colours, but not every product is making the switch
Gluten-free is no longer niche. With the market growing fast, brands are racing to overcome production hurdles for new product development
Functional benefits, luxe indulgence, bold flavours, and festive flair set to dominate confectionery
With a projected CAGR of 25.2%, creatine is a breakout ingredient in functional food and beverage
As demand for natural sweeteners grows, stevia’s health potential could be a game-changer
The U-turn won’t happen immediately, and food makers should still prepare for the ban
Extreme weather and political unrest are squeezing Brazil nut supplies and sending prices soaring
From FDA bans to brand reformulations, here’s how 2025 became the tipping point in the fight to remove synthetic food dyes from America’s diet
With 14 grams of protein and only 4 grams of sugar, Protein Candy promises better performance for consumers and retailers
It’s the confectionery trend that appreciates a treat for what it is
What are the top functional trends making it big in confectionery?
Plant-based treats are rising fast, but indulgence, tradition, and texture keep non-vegan sweets in the mix. Here’s how brands are balancing both
As new research throws doubt on the validity of dietary claims made on social media, does this threaten consumer confidence in confectionery?
Can chocolate really improve blood pressure and reduce heart disease risk? Emerging research suggests it might – and the findings are sweet news
Hershey is doubling down on innovation in 2025, unveiling a bold product lineup and a transformed packaging strategy at this year’s Sweets & Snacks Expo
Protein consumption through enriched functional foods is on the rise as consumers seek to boost intake levels
From portion size to packaging, reformulation to sugar reduction, here’s what US candy consumers really want
Consumers are willing to try unfamiliar confectionery formulations and ingredients if wellness benefits are paired with taste
Is 2025 the year prebiotics move from niche to mainstream?
Will new figures, highlighting links between sugar-sweetened drinks and diabetes, push governments to move further on sugar reduction regulations?
Do new research findings suggest there’s more of a place for functional confectionery?
Researchers have found that cocoa flavanols can counteract the adverse effects of high-fat meals and stress
It’s a trend that’s not going anywhere, but 2025 looks set to bring fundamental functionality to confectionery.
New challenges and opportunities emerge due to the rise of allergen-free and better-for-you confectionery.
Continuing our series on disruptive startups, we explore the rise of NICK’s, a Swedish-style snack brand that’s making a splash on the US market by redefining diabetes- and keto-friendly treats that don’t skimp on taste. What’s the brand’s secret?
As one industry leader opens a new large-scale purpose-built manufacturing plant, is cocoa-free chocolate on an upward trajectory?
Franuí is bringing its handcrafted, sustainable treats to London, targeting health-conscious consumers with premium ingredients.
Discover how beauty-enhancing ingredients like collagen and biotin are changing the confectionery industry with delicious, functional treats.
Formulating to support consumers and the sector.
Make way marzipan and peanut butter. Pistachios are the green powerhouse perking up premium confectionery sales. Here’s what brands need to know about going green
Adding fibre while lowering sugar is possible by tweaking confectionery glazes a new study finds. Here’s all you need to know
A new study suggests four top tips for chocolate creators
And what challenges do manufacturers need to overcome to get there?
Out of 72 cocoa items tested, 43% exceeded the maximum allowable dose level for lead, and 35% exceeded the level for cadmium. So what does this mean for beleaguered chocolate and cocoa producers?
New Product Development
From cannabis-infused candy to a better-for-you Twix, meet the latest confectionery launches disrupting the industry
Sugar reduction
Here’s how manufacturers can navigate the changing perception of sugar-reducing ingredients among confectionery shoppers
With Reese’s collaborating with One to launch a high protein iteration of the iconic peanut butter cup, should other manufacturers be looking at this functional ingredient too?
Here’s why caffeine-enriched candy has the industry buzzing
The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.
Adding probiotics, protein and fibre and removing sugar and animal ingredients mean 2024 is set to be the year of better-for-you confectionery. Here are the functional features disrupting the industry