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.
Taza Chocolate, which is based in Somerville, Massachusetts, has named Barbara Reilly as its first chief operating and marketing officer since its founding in 2005.
Healthy chocolate startup FlavaNaturals has been testing its reception at various retail environments for the past four years: café, specialty stories, even yoga studios etc., but the company’s CEO Alan Frost has a bigger plan in mind for the coming fall...
Australian company Buderim Group has acquired the US macadamia nut snacks producer Royal Hawaiian Orchards for an undisclosed sum, and merged it with its own brand, MacFarms.
Albertus Eskes and Dario Ahnert, cocoa breeders from agriculture research firm CIRAD and UESC has invented a fermentation technology called TropMix to help cocoa beans enhance its natural fruity flavors.
Barry Callebaut has extended its partnership with health-focused chocolate brand FlavaNaturals throughout 2018 to develop flavanol-rich products in the US.
Clean label can imply a base level of health for confectionery products, whose high-sugar and high-fat status can make consumption hard to justify, says a new report by Euromonitor.
The US chocolate confectionery space will soon see a surge of Brazilian free-from products as the country has started exporting its better-for-you products using the nation’s well-known acai berry.
Amborella Organics has created a range of organic lollipops that grow into a herb or flower after they have been eaten, by planting the biodegradable sticks into soil to simultaneously decompose and grow.
