Perfetti Van Melle (PVM) has launched its first ever gelatine-free range in the UK with two new Fruittella fruity jelly variants, which are also suitable for both vegans and vegetarians.
Halloween is candy’s biggest holiday, and candy corn is at the center of it. ConfectioneryNews caught up with Peter Goldman, head of seasonal and Brach’s at Ferrara, to talk strategy, trends and good ol’ candy history.
All-natural food colours firm GNT is looking to stand out from its colourful competition in Asia based on the high levels of self-sustainability and traceability of its products.
From ethical chocolate to glow-in-the-dark wrappers, the industry offers trick-or-treaters a plethora of new options and old standbys to celebrate on October 31.
The bite-sized chocolate pieces – organic and vegan like all of Plamil’s products – will be sold in reuseable, resealable glass jars for optimal recyclability.
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...
From December 2019, US law states states ‘non-synthetic flavors’ may be used when organic flavors are not commercially available, while new rules in EU on organic produce come into effect in January 2020.
‘No artificial colors’ is the top clean label claim in chocolate across all markets, followed by ‘no added sugar’, but consumers are not buying it for a number of reasons, we discovered.
Company recently highlighted three confectionery concepts colored with EXBERRY Organics - high boilings, pectin jellies and gelatin jellies. We also spoke with GNT USA's Jeannette O'Brien about the importance of natural colors in candy and other...
Cacaofruit snacks are currently being piloted in select retail stores in California, after the giant chocolate supplier unveiled its latest innovation in San Francisco.
Two years after introducing Ruby Chocolate, Barry Callebaut continues its innovation streak with launch in San Francisco of Wholefruit, the next generation food and drink category.
The 105-year-old confectioner revamped its image earlier this year to capitalize on key natural trends, transitioning to recyclable plastic for its iconic licorice jar and joining two sustainability initiatives.
