News & Analysis on Chocolate, Candy and Cocoa
Coronavirus
Confectionery, along with crisps, snacks & nuts, and soft drinks, has been earmarked as a risk category in the food sector for deprioritisation, as supermarkets re-allocate stock priorities towards staples and essential supplies due to the coronavirus...
Kitkat will launch a Birthday-inspired limited-edition cake bar with sprinkles, available next month.
The nu company has partnered with Futamura on its renewable and compostable NatureFlex packaging films for two of its vegan chocolate bars for ‘nucao’.
Consumers are increasingly looking for ‘healthy added value’ in their food and beverages – a trend also seen in confectionery for products that combine health and indulgence.
Colors & Flavors Special
Sensient Flavors has launched a Bakery Toolbox of tasting samples featuring four miniature cakes, dedicated to different seasons.to demonstrate the company’s expertise in flavour, texture and color in the bakery, confectionery, dairy and beverage sectors.
Colors & Flavors Special
Cocoa has a natural and familiar flavor,and has a huge role to play in meeting the consumer demand for natural flavors and colors … Just take a look at the shelves of your local supermarket.
Colors & Flavours Special
Apple flavors are in this year, says esarom, an Austrian producer of flavors and compounds for alcoholic beverages, confectionery, pastry products, ice cream and dairy products.
Colors & Flavors Special
Made from fruit, vegetables and edible plants, EXBERRY’s Coloring Foods are an ideal option for manufacturers seeking to tap into this year’s vegan confectionery trend.
Colors & Flavors Special
Coloring foodstuffs originate from edible raw materials (fruits, vegetables, flowers or micro-algae) that have not undergone selective extraction of the naturally occurring pigments – and this year’s on-trend shade is aqua.