American Almond has opened its new facility that it moved from Brooklyn, New York, to Pennsauken, New Jersey, to expand its nut-based products portfolio.
Sugar and calorie reduction has taken its toll on the chocolate category, but focusing on quality ingredients can foster growth, suggests a Euromonitor analyst.
A survey conducted by the Almond Board of California (ABC) and Sterling-Rice Group (SRG) suggests 70% of consumers across the globe prefer chocolate products with nut inclusions.
Industry used to shy away from scrutiny towards ingredients lists, but by choosing the right colour or flavour firms can add value to products and reassure consumers, according to colouring food supplier GNT and kids' food brand Appy Kids Co.
Confectionery and snack companies should up the focus on e-commerce sales in 2017, even though the online channel represents 1% of overall CPG sales volumes, say analysts at IRI and Barkley.
AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut.
Taza Chocolate has never conched its cocoa beans since it started 10 years ago in Somerville, Massachusetts, as the company believes stone grinding is the best way to reduce bitterness of dark chocolate.
Coffee Flour, a firm that started with an idea to take advantage of discarded coffee cherry fruit, is vying for health and nutrition-focused investment partners after recently being selected by the Launch Food Program as a 2017 innovator.
Organic confectionery brand OCHO Candy has developed its first Easter egg after spotting an unmet need for natural alternatives during the holiday season.
Michigan family-run toffee brand Dave’s Sweet Tooth has reported a 300% sales growth along with a 2,500% e-commerce business increase in 2016 after launching a new website through the Shopify platform last year.
UK licensing confectioner Bon Bon Buddies has unveiled its latest “100% fruit-made” candies, Fruitickles, at ISM 2017 in Cologne, Germany, but will not roll out the brand across the EMEA region until May.
Belgian Sweets Design, Döhler, Schur Flexibles, Fuji Packaging, GNT, Haas, Knobel, Loesch, Sopp Industrie, VEMAG, Wacker and Rudolf Wild are just some of the companies exhibiting at ProSweets Cologne 2017 (January 29-February 1).
The increasingly crowded granola bars category has made it difficult for startups to gain ground. However, introducing new ingredients might not be the solution, suggests Ernie Pang.
Mondelēz has reported “positive” results after it launched a series of Max flavors under its multiple gum brands in Europe, including Trident, Stimorol and Hollywood, according to the spokesperson of company’s European branch, Steve Mann.
Long-time candy maker and owner of the Ohio-based Fantasy Candies, Joel Fink, hopes to take probiotic chocolate to the national level through his new startup called Blue Planet Chocolate.
Vermont-based maple syrup producer, Runamok Maple, has just started producing maple candy products for the first time after acquiring Bascom Maple Farms’ maple candy operation.
CEOs of organic candy and snack brands, including Pure Growth Organic, iWon Organics and Torie & Howard, have voiced their opinions on whether hydroponically-grown foods should be certified as organic.
Gourmet chewy candy brand, Project 7, has entered its first licensing business by launching Girl Scouts cookie-inspired gum and mints, the company recently announced.
UK’s premium marshmallow brand Mallow & Marsh has announced it will be available in over 800 Starbucks stores in the UK and will be promoted on the coffee chains mobile app.
The UK-based specialty ingredients developer, Thew Arnott, is now offering a vegan alternative to shellac in its range of AraTAs coatings for confectionery products. Shellac is a resin secreted by the female lac beetle, and is often used a food glaze.
Northern Irish chocolatier Cobden and Brown has plans to enter southern neighbor the Republic of Ireland after recently introducing a 100% cocoa bar, according to the company’s founder and CEO, Caroline McArdle.
Peruvian daisy yacón will be the natural sweetener of the future in the chocolate industry, according to British raw chocolate startup Adam’s Fresh Chocolate.
Canadian aspartame-free gum and mint manufacturer, The PUR Company, has introduced two new gum flavors during the recent Expo East in Baltimore, MDi including a bubblegum SKU.
The “war on sugar” has dented demand of sweet snacks as 47% of global consumers look for foods with limited or no added sugar, according to a recent survey by Euromonitor.
While the word ‘natural’ still appears on the label of 11% of new food and beverage introductions in the US according to Mintel data, brands that are part of the so-called natural foods industry need to embrace a new form of conscious capitalism if they...
Steviva Ingredients has introduced a sugar replacer, Erysweet + Ultra stevia and erythritol blend, that it claims can solve sugar-free chocolate's tempering issues and deliver up to 99% sugar reduction.
Snack sales are growing more than twice as fast in the US ‘speciality gourmet’ retail channel than through mainstream stores, according to retail analysts Spins.
Organic candy manufacturer, Hillside Candy, is debuting two additions to its GoOrganic candy line at the Sweets & Snacks Expo in Chicago later this month, as the company eyes the growing trend of using raw ingredients in confections.
