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      <image:caption><![CDATA[What does the future of chocolate look like?]]></image:caption>
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      <image:caption><![CDATA[Social media misinformation a growing concern, especially within the confectionery space.]]></image:caption>
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      <image:caption><![CDATA[Freeze dried candy is a top trend for 2025.]]></image:caption>
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      <image:caption><![CDATA[Surprising consumers with taste and texture innovation is key according to Mintel.]]></image:caption>
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      <image:caption><![CDATA[Vanilla is a trending flavour in 2025.]]></image:caption>
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      <image:caption><![CDATA[Functional candy for kids is set to be a hot trend]]></image:caption>
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      <image:caption><![CDATA[Pre-, pro- and post-biotics boost the microbiome in the intestine]]></image:caption>
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      <image:caption><![CDATA[With artificial colours under scrutiny, natural colour development is key for confectioners.]]></image:caption>
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      <image:caption><![CDATA[The swicy trend is moving on from chilli chocolate Image: Getty/Diana Miller]]></image:caption>
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      <image:caption><![CDATA[Faba beans have a bitter and astringent taste which consumers dislike Image: Getty/Ulrike Leone]]></image:caption>
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      <image:caption><![CDATA[Should brands look to India for novel flavour inspiration? Image credit: hadynyah]]></image:caption>
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      <image:caption><![CDATA[Blommer’s Discovery products are moving into Canada. Pic: Blommer Chocolate]]></image:caption>
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      <image:caption><![CDATA[Artisanal Truffles: Who can resist the melt-in-your-mouth goodness of a chocolate truffle? Pic: GettyImages]]></image:caption>
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    <loc>https://www.confectionerynews.com/Article/2024/05/08/tantalizing-textures-the-new-frontiers-of-plant-based-gummies/</loc>
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      <image:caption><![CDATA[Consumers are becoming increasingly discerning. Pic: GettyImages]]></image:caption>
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    <loc>https://www.confectionerynews.com/Article/2022/06/23/FoodTech-start-up-B.T.-Sweet-Ltd-names-Yishai-Potack-as-new-CEO/</loc>
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      <image:caption><![CDATA[CAMBYA is a plant-based, one-to-one drop-in sugar replacer for use in multiple food applications. Pic:  B.T. Sweet, Ltd]]></image:caption>
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      <image:caption><![CDATA[Cacao Barry’s Evocao  WholeFruit Chocolate is a favourite with chefs and artisan bakers. Pic: Cacao Barry]]></image:caption>
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      <image:caption><![CDATA[Barry Callebaut showcased its  plant craft range at this year's Sweets & Snacks Expo. Pic: Barry Callebaut]]></image:caption>
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      <image:caption><![CDATA[Red Chocolate are offering #AllPleasureNoGuilt at this year's Sweets & Snacks Expo. Pic: CN]]></image:caption>
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      <image:caption><![CDATA[(From left to right) Héctor Eduardo Cavazos, Business Development Manager, North LATAM, Barry Callebaut; David Hernández, CPO, Grupo Bimbo; Claudia Camacho, Global Procurement Director, Grupo Bimbo; Steve Woolley, President of Barry Callebaut Americas; Ismael Zavala, Procurement VP Mexico, Grupo Bimbo; Jesus Carlos Valencia, General Director, North LATAM, Barry Callebaut; Hugo Van Der Goes, VP Cocoa, Barry Callebaut, Jin Kim, VP, CFO Americas, Barry Callebaut and Isaac Centellas, Procurement Director Mexico, Grupo Bimbo. Pic: Barry Callebaut]]></image:caption>
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      <image:caption><![CDATA[Moo Free's latest additions. Pic: Moo Free]]></image:caption>
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