Consumers are adapting their attitudes about food to a changing climate and aiming for more sustainable eating habits, research in Tetra Pak’s 2023 Index suggests. The research also indicated that consumers are gravitating towards healthier products,...
A new report shows that food environments, from promotional offers to the placement of food in shops, can influence consumers to make less healthy and less sustainable food choices.
A recent study has come out in favour of mandatory front-of-pack labelling (FOPL) policies – for both directing consumer choice and encouraging the food industry to reformulate products.
News on the rise of the current healthy snacking trend to avoid 'Covibesity', better-for-you dessert success and the rise of regenerative foods feature in the first-ever edition of Healthier Choices.
2020 was a bumper year for biscuits – posting the strongest growth in more than five years – as lockdown saw shoppers add an extra packet of the biscuit aisle’s bestsellers to their trolleys.
Balancing personal health and environmental health in confectionery while making the product tasty and indulgent is going to be a huge responsibility, as is predicting global confectionery trends post COVID-19 – according to Barry Callebaut research.
New study, published in Scientific Reports, is the first to recognize the cognitive effects of flavanols in young, healthy participants and the link with brain activity.
The UK government has launched new consultation on proposals to ban online adverts for foods high in fat, sugar and salt to ‘tackle the obesity crisis and get the nation fit and healthy’.
Hotel Chocolat has closed all its UK stores in response to the coronavirus outbreak but will continue to trade online, offering free delivery to customers.
Company collaborated with confectioners to create the world’s first ever mint to actively reverse the process of tooth decay and erosion, and will now see its products in US dental surgeries and other outlets.
Six key characteristics indicate the future of Italy’s bakery, confectionery and gelato sectors – quality, innovation, expertise, design, passion and last, but not least, Italian spirit – all evident at Sigep, held in Rimini last month.
‘There’s no way this is sugar-free! That’s what most people say the first time they try Ross Chocolates, says Philip Hemmings the company’s sales manager, when CN spoke to him from his office in Vancouver, Canada.
Rousselot, a leading global producer of gelatin and collagen peptides, says it has successfully developed a new application concept to produce sugar-free confectionery.
Company says it is possible to reduce more than 40% of the sugar content in a wide range of food products while retaining the same taste profile with its solution.
The main motivation for consumers to reduce their sugar intake is its negative effects on their health, Thomas Schmidt, marketing director at BENEO, told ConfectioneryNews.
Ecuador’s efforts to create value at origin could be damaged by the EU’s recent regulation of heavy metal cadmium in chocolate, claims the president of the country’s cocoa export association.
The Burlington, Vermont-based chocolatier partnered with Blue Cross Blue Shield, the insurance company that covers more than 100 million Americans, to develop a wellness accountability program.
Public Health England launch healthy eating campaign after releasing statistics claiming 10 year olds in the UK have consumed 18 years’ worth of sugar.
Brothers Craig and Greg Sams will take to the stage next week to talk about how they entered the healthy-eating market with their Whole Earth Food Brand in the early 70s, before it became on-trend and how biochar is changing the future of organic farming.
‘A number of commercially-available chewing gums contain health-related ingredients including vitamins. The ability of chewing gum to deliver these ingredients to the plasma has not been well-studied,’ according to the report.
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 Dutch government has ordered the industry-led healthy eating logo to be phased out and replaced with an app that allows consumers to scan products for nutrition information.
Nestlé confectionery sales dipped $300m in H1, so if it wants to stay at the top it must continue to invest in brands like KitKat rather than focus too heavily too soon on health and wellness, Euromonitor says.
Sorry guys, the World Cup is not all about football. It’s about food too, and this year’s tournament should kick off a whole new debate about our sporting food culture.
Sugar-free candy and sweet products offering specific health benefits are set to increase rapidly in popularity over the next few years, answering a growing market demand for functional confectionery and rising fears over the alleged obesity epidemic.
Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.
Confectionery manufacturers are increasingly looking to new
processing and packaging firms for new technology, in order to
create products specifically targeted at the health market.
The third in a series of FoodNavigator-USA.com articles on the
health and wellness approach of major US companies examines
Nestlé's increasing focus on research and development as a means to
improve human nutrition.
Nestle today refused to confirm reports that they had turned down a
merger with PepsiCo last spring, a deal that would have created one
of the largest and most powerful food and beverage companies in the
world.
Roquette's marketing manager for beverage applications explains the
difficulties of formulating tasty sugar-free syrup drinks and why
she thinks her company has cracked it.
Staff at one of the UK's leading biscuit and snack manufacturers
have been challenged to walk 10,000 steps every day as the company
highlights a link between healthy bodies and healthy profits.
The National Toxicology Program in the US is to launch a probe into
the health risks posed by commercial deep-frying of crisps, chips
and carbohydrate-rich foods.
