The future of chocolate: Trends shaping a $129bn market
From creamy milk chocolate to functional dark varieties, the global chocolate market is evolving fast
Sugar reduction
Top food and beverage disruptions in 2025
From labour shortages to climate chaos, the food and beverage industry is fighting fires on all fronts
How brands are reformulating for healthy indulgence
Confectionery is getting a makeover, and it’s happening fast. Discover how brands are reformulating for healthy indulgence in our free webinar on 23 September 2025
Artificial sweeteners still bitter? Natural fix shows promise
Scientists discover possible solution to ‘bitter’ taste in artificial sweeteners
The sweetener trust crisis brands can’t ignore
Consumers are turning away from sweeteners amid rising health concerns and distrust. What does this mean for the future of food and beverage?
Do consumers really want less sugar? The sweet debate unwrapped
As sugar reduction reshapes sweets and snacks, are brands keeping pace with what consumers want?
Stevia’s functional edge: Fermentation unlocks cancer-fighting potential
As demand for natural sweeteners grows, stevia’s health potential could be a game-changer
Big Food to reveal how much of its sales are healthy - and not
Reformulation is back on the agenda, with all big food businesses in the UK coming clean on their healthy vs unhealthy sales splits
New sugar reduction tech hits Europe - and it’s not a sweetener
Better yet, products using it won’t be considered ‘novel foods’
Brazzein sweetener gets FDA green light as sugar-reduction momentum grows in confectionery
Bestzyme’s next-gen sweet protein secures GRAS status, unlocking new potential for sugar-reduced chocolate and confectionery innovation as brands meet demand for healthier indulgence
Acesulfame K declared safe by EFSA
Popular sweetener, used in carbonated drinks, sweets and protein shakes re-evaluated following safety concerns
Will aspartame be banned?
Aspartame is approved for use in thousands of food and beverage products worldwide, but calls to ban the popular sweetener are growing. Will European Commission proceed with a ban and what would this mean for manufacturers?
Breaking down clean label sugar reduction and sweet perception
Solutions driving clean label product formulations to reduce sugar and retain taste
Putting sugar reduction on front-of-pack labels
Sugar reduction is possible in confectionery, UK charity Action on Sugar confirms, with efforts to lower sugar prompting transparent ingredient labelling in 2025.
What’s hot in natural and clean confectionery?
New Product Development spotlight on emerging startups
Calorie-free sweetener producer pursues sweet protein growth
Amai Protein receives industry-nod for ‘designer sweetener’ that’s 3000 times sweeter than sugar.
How natural sweeteners are shaking up the sugar game
As consumers grow more health-conscious, the demand for natural alternatives to sugar is on the rise. But can these sweeteners deliver the taste and texture consumers crave without compromise?
Could anti-inflammatory effects of sweetener boost sales?
Health concerns have put the sweetener industry in jeopardy. Could new research help to restore its reputation?
Is allergen-free candy expanding beyond dairy and gluten-free?
As demand for allergen-free treats surges, confectionery brands are moving beyond dairy and gluten-free, offering safer options that cater to a growing consumer base with multiple food allergies.
How are manufacturers making sugar reduction tech pay?
Sugar reduction has become a necessary part of food and beverage manufacture, but what technology is being used and how does it affect sales?
Study shows how to make confectionery finishes functional
Adding fibre while lowering sugar is possible by tweaking confectionery glazes a new study finds. Here’s all you need to know
Unpacking sweet proteins
Sweet proteins can provide benefits that other sweeteners can’t, and without some of the drawbacks they provide. But how can they be produced?
New Product Development
What’s hot in confectionery? New product development from Cadbury to Smart Sweets
From cannabis-infused candy to a better-for-you Twix, meet the latest confectionery launches disrupting the industry
New product development
What’s hot in confectionery? New product development from Nestle to Swizzels
Giant marshmallows and natural mochi flavours are making it big this summer
Tate & Lyle buys CP Kelco in response to shifting consumer demand
Tate & Lyle was once a major player in sugar. Now, over a decade after it spun-off its sugar business, it's continuing to invest in sugar reduction technologies with the buyout of CP Kelco.
Sugar reduction: Three learnings from growth markets
How do approaches to sugar reduction in growth markets differ from those in the rest of the world?
Six things generation alpha consumers want
As today’s teenagers become more financially independent, what do manufacturers need to know about their preferences and priorities?
Monk fruit ingredient no longer a novel food in UK, what about EU?
In sweet news for food manufacturers, monk fruit decoctions are no longer classified a novel food in the eyes of the UK Food Standards Agency. What does this news mean for the EU?
‘Keto-Fructose’ sweetener developed for consumers following ketogenic diet
With its low-calorie and low-carb profile, a new sweetener developed in the Netherlands is targeting a very particular segment of consumers.
Scientists develop better-for-you chocolate, and it’s better for the planet
Healthier and more sustainable chocolate? While it sounds almost too good to be true, that’s exactly what scientists have created in Switzerland.