Innovation

Image: Lakrids by Bülow

Back to black: Why licorice is having a renaissance

By Natasha Spencer-Jolliffe and Jess Spiring

From ancient medicine, to modern European delicacy, licorice is finally going global. Here’s what you need to know about confectionery’s black gold

©Getty Images - Juanmonino

CRN: Gummy article harps on problems, ignores benefits

By Hank Schultz

A recent Wall Street Journal article highlighted potential issues with the formulation and usage of gummy supplements with little attention given to the benefits of these products, the Council for Responsible Nutrition says.

Are you the next snacking superhero? Pic: GettyImages/drante

Mondelēz on the hunt for ‘disruptively delicious’ startups

By Gill Hyslop

SnackFutures – the innovation and venture hub of the Oreo maker – has opened applications for CoLab 2023, a start-up engagement programme created to unearth trailblazers that are ‘pushing the boundaries of what’s possible in making a snack delicious’.

How 3D printing is revolutionising health and nutrition innovation

How 3D printing is revolutionising health and nutrition innovation

By Nikki Hancocks

A successful serial entrepreneur who runs a 3D-printed personalised supplements firm will join NutraIngredients' Sports and Active Nutrition Summit in October to discuss the huge opportunity that this new tech brings to the health and nutrition industry.

The Creative Studio is a state-of-the-art facility, located adjacent to the Bunge Turkey office. Pic: Bunge Loders Croklaan

Bunge Loders Croklaan to open Creative Studio in Turkey

By Gill Hyslop

The sustainable plant-based edible oils and fats specialist will inaugurate its first Creative Studio in Istanbul in Q3, a dedicated workspace designed to accelerate customer innovation in the growing Middle East/North African markets, while adhering...

OCHO offers a variety of classic candy bar flavors. Pic: OCHO

On the move

Former Theo Chocolate marketing director headed to OCHO Candy

By Kristine Sherred

Todd Kluger joins the organic candy brand as VP of sales and marketing after a decade in a similar role at rice-based snack company Lundberg Family Farms and previously as ‘food transformation’ director at Starbucks.

The snack segment will gain $16bn in the next few years, as consumers keep snacking at all times of day. Pic: ©GettyImages/Rimma_Bondarenko

Snacks category outpaces F&B ‘yet again’: IRI

By Kristine Sherred

The ‘snack evolution’ will continue for the foreseeable future as half of consumers are snacking at least three times a day, according to IRI’s Sally Lyons Wyatt.

Barry Callebaut opened its doors to its Chocolate Academy in Weize during a special Innovation Day for journalists.

Innovation

Inside Barry Callebaut: What’s next after Ruby?

By Anthony Myers

ConfectioneryNews was invited to Barry Callebaut’s special Innovation Day at its Chocolate Academy in Weize, Belgium, where we spoke to Bas Smit, the company’s global VP marketing and the man responsible for Ruby chocolate’s launch.