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.
Todd Kluger joins the organic candy brand as VP of sales and marketing after a decade in a similar role at rice-based snack company Lundberg Family Farms and previously as ‘food transformation’ director at Starbucks.
'The number one consumer driver is natural or clean label, followed by glycemic index and keto friendly...'
Are sugar alcohols losing their luster, will allulose take off, and is stevia still hot? FoodNavigator-USA caught up with Icon Foods, Cargill and Beneo to explore formulation trends as brands come under increasing pressure to reduce sugar and keep labels...
The joint venture, which will be renamed Alland & Sayaji, will aid access to a growing Indian economy and manufacturing sector, particularly in flavors, confectionery and beverages.
Manufacturer says broad food knowledge and direct involvement in various agricultural supply chains means it is in a unique position to source coconut grown on certified farms that are required to meet comprehensive criteria for sustainable agriculture.
Giant cocoa producer commits to including coconut a 100% sustainable ingredient by 2025, as it announces major investment in its cocoa processing capabilities in Abidjan.
The agriculture and nutrition company will acquire the German provider of natural citrus flavor ingredients for an undisclosed amount, pending approval by the end of the second quarter.
Malt Products Corporation (MPC), which manufactures malted barley extract and sweeteners, has seen increasing demand for non-GMO and natural, nutritious ingredients.
KitKat Japan is a notable success story for Nestlé. At a time when food sector revenue has been under pressure – not least in Japan where demographic trends such as the ageing and declining population have depressed the market – KitKat Japan has gone...
Glanbia Nutritionals - a $1.4bn nutritional ingredients and cheese business - has struck a deal to acquire Watson, a Connecticut-based manufacturer and supplier of custom nutrient premixes, bakery ingredients, edible films and material conditioning products.
Watch our exclusive video interview with Sofia Popova, BC’s EMEA marketing director FM, who was part of the marketing team responsible from inception for launching ruby chocolate onto the world.
French algae ingredients supplier Algaia wants to expand the European market for algae-based products. CEO Fabrice Bohin speaks to us about the region’s potential and runway for growth.
Start-up food makers and challenger brands have shaken up the food industry thanks to their close relationship with rapidly emerging consumer demands. FoodNavigator spoke to five trailblazing brands to find out their top trend predictions for 2019.
Peppersmith, don’t ask where the name came from, make sugar free mints and gum using a ‘clever little plant based ingredient called xylito’. Mike Stevens is co-founder and ‘Master of Mints’ and he tells why his company is blowing fresh air into the gum...
Rude Health co-owner Nick Barnard talks about the challenges and hurdles he overcame to launch his food lifestyle brand, claiming people are more promiscuous than ever about their shopping habits, and businesses need sustainable friendships and relationships...
Ruby chocolate, the fourth type of chocolate adding to milk, white and dark varieties, has caused worldwide sensation since Barry Callebaut first unveiled it in Shanghai, China, last year.
Mintel has estimated the total US chocolate confectionery sales will have grown 15% since 2012 to reach $18.5bn in 2018, with trends like bite size, functional ingredients and premium driving the overall category growth.
Whole Foods kicked off a campaign across the US earlier this month to promote six emerging candy and snack brands that offer healthy alternatives, such as KitKat.
'The Sweet Business With Yu' podcast -- Nick Symmonds, Run Gum
Run Gum, a caffeinated gum brand created by two-time US Olympian Nick Symmonds, has secured listing in Target stores across the USA, and now the company is looking to raise $500k of capital through an external investor to further fuel its exponential...
Major sugar confectionery manufacturers are starting to fight back as UK government legislation and consumer choice force them to innovate and reformulate.
Chris Mears, who founded Little Secrets in Colorado, had never spent too much time at a big company throughout his over-a-decade-long career in the food industry.
Mondelēz International has announced plans to launch a 30% less sugar Cadbury Dairy Milk next year but some consumers are taking to social media to air their grievances.
Fruit bars maker, That’s It, has entered the confectionery category by introducing a line of truffles made with 64% dark chocolate: dark chocolate and dates, and dark chocolate and figs.
Raw Patisserie, makers of the Ridiculously Good raw chocolate brand, is taken out of insolvency by Lovechock, who has vowed to maintain the brand’s presence in the retail space.
Finnish chocolatier Goodio has developed a line of oat flakes-added chocolate bars ChocOat that contains 60% less sugar than traditional milk chocolate, such as Milkybar.
The confectionery world has become crowded by dark chocolate made with single-origin cocoa beans, but Fine & Raw Chocolate has found its niche competitiveness by switching to thinner bars at 4mm each.
Confectioner Master Chewing Gum & Candies plans to bring its sugar- and aspartame-free mastic gum to the US, as it believes consumer’s dissatisfaction with the traditional gum flavors and packaging is to blame for the declining category sales.
American consumers may have to wait until next year to buy Ruby chocolate since Barry Callebaut’s latest creation doesn’t fit the FDA’s current definition of chocolate.
