Nestlé has launched its first product to use a unique chocolate made entirely from the cocoa fruit, using the iconic KitKat wafer to test consumer reaction in Japan.
Morinaga America, a subsidiary of the 120-year-old Japanese confectioner, has capitalized on real fruit flavors, lively branding, and America’s obsession with chewy candies after quietly launching Hi-Chew in the US in 2008.
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.
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...
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.
Company’s state-of-the-art chocolate factory in Belgium includes option to use a wide range of sugar replacers to meet market demand for healthier chocolate.
New 'Natural Dark' cocoa powder set to create a new standard ‘for years to come', after breakthrough at Barry Callebaut’s Research & Development Center.
Global demand for foods containing hemp or CBD is expanding and levels of innovation in the European region have been ‘dynamic’. However, the future of the market hangs in the balance as regulators consider whether Cannabis sativa L. (industrial hemp)...
CREATIVE CONVERSATIONS is a regular Confectionery News podcast and online feature profiling influential people working in the confectionery industry. Our next podcast guest is Sarah Lynn, founder of Sweets in the City.
Nude Chocolate enters functional chocolate niche with launch of premium bars infused with ‘super blends’ of herbs and Reishi, a medicinal mushroom in Asian culture.
Nestlé has unveiled a new chocolate recipe that replaces refined sugar with cocoa pulp as it begins to explore the possibilities of side-stream utilisation to reduce food waste.
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
Cargill is diversifying its starches and sweeteners portfolio with a US$200m investment that will see it start producing wheat-based ingredients at its manufacturing facility in Krefeld, Germany.
Confectionery giant Mondelēz has developed a method for enhancing flavours in sweet and savoury foods, including salty, spicy, sweet, bitter, and fruity flavours in chocolate.
The Central Arecanut and Cocoa Marketing and Processing Cooperative (Campco) has been developing a chocolate product made from vacuum-fried jackfruit bits.
The seventh European Cocoa Forum, which takes place from September 17th to 19th in Lisbon, has announced details on its third panel discussion – ‘Optimising cocoa quality’.
The cocoa and spice supplier unveiled sustainability goals in 2017 with a 2020 goal of nurturing a ‘fully traceable’ cocoa supply chain. We discussed progress with Olam's North American innovation lead, when we caught up with him at IFT.
Protein-added treats are muscling into the confectionery category, but are these alternatives to traditional ice creams and chocolate bars ‘healthy’? FoodNavigator speaks with Mars Wrigley, Jim Buddy’s, and the British Nutrition Foundation.
We sat down with the Solvay team at the recent International Food Technologists’ annual expo in New Orleans, Louisiana, to discuss its expanded line of natural vanillin and why it matters as vanilla bean prices soar.
CBD has not yet been fully legalized in the US, but Ben & Jerry’s is already for preparing for when it may be. The company released a statement committing to incorporating CBD into future ice cream innovations as soon as it is federally legalized....
We talked with Euromonitor analyst Jared Koerten at the National Confectioners Association’s annual expo in Chicago about the rise of premium snacks, textured candies, functional ingredients and consumption occasions. Here’s what he had to say.*
What’s driving the latest marketplace and consumer trends in flavor innovation in candy and snacks? Julie Laughter, confectionery market manager at Fona international, revealed all at the Sweets & Snacks Expo.
The market will increase at a CAGR of 2% thanks to diversification and interest in premium, high-end and indulgent white chocolate products, according to a Technavio report.
Lake Champlain Chocolates (LCC) is adding to its best-selling Five Star Bar line with an almond variation, which it will debut at this year’s Sweets and Snacks Expo in Chicago.
Andy Baxendale, one of the stars of the hit BBC 2 confectionery show The Sweet Makers, collaborates with national CBD supplier for new infused ‘lozenge-type sweet’.
The chocolate supplier has made ruby readily available in the US and Canada – to be labeled as ruby couverture – and vows to fight for FDA approval of a fourth standard of identity.
