Health and wellness remain top priorities for snackers, but as peak pandemic continues to recede, indulgence is becoming more important and as such consumers are less willing to sacrifice taste for functional benefit, according to Emily Strobel, VP, growth...
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
Just 12% of the milk alternatives studied had a comparable or greater amount of nutrients calcium, vitamin D, and protein, compared to that found in cow’s milk.
With sugar consumption continuing to increase and public health concerns about rising obesity rates, the sugar reduction trend will become more significant, experts say.
The American Bakers Association (ABA) is partnering with the American Society of Baking (ASB) and Retail Bakers of America (RBA) to give bakers an even stronger voice with US Congress.
The co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve.
While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....
Research shows that consumer demand for protein is at an all-time high, with 29% of Americans stating that protein has become more important over the past year.
The Almond Board of California visited the ISM Sweets & Snacks trade fair in Cologne at the weekend to promote its new report that claimed almonds are the #1 most-preferred ingredient for inclusion in global consumers’ ideal chocolate products.
Ingredients show Food Ingredients Europe (FiE), co-located with Hi Europe, returns to France this week and will be held for the first time at the sprawling Paris Expo Porte de Versailles – occupying four halls with more than 1,200 exhibitors, ranging...
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.
Human nutrition specialist ADM has unveiled the next big consumer trends for 2022, among them the dynamic growth of plant-based snacks that deliver nutrition and satiety for kids.
The US Food and Drug Administration (FDA) has issued new guidance to encourage food producers to voluntarily reduce sodium content across categories like bakery, breakfast cereals and snacks, in order to help consumers reduce their salt intake by 12%...
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
Fortified chocolate and artisan vodka distilled from native varieties of potato are just two products to hit the market with the support of Peruvian investment program Innóvate Peru.
Everyday indulgence has ended, as impulse purchases slow, social media takes over and regulations intensify, according to Euromonitor analyst Michael Schaefer.
Three major confectioners will carry a redesigned ‘Be treatwise’ label on certain products in the UK to encourage moderate consumption. Separately Nestlé is cutting sugar in its UK confectionery range.
Singapore’s Health Promotion Board (HPB) said it is drawing up guidelines for food manufacturers and restaurants to reduce the amount of sugar in their food products.
There may be a causal link between eating highly processed food and cancer risk, and four reasons why this could be, according to the authors of a 105,000-strong French study published in the British Medical Journal.
Free-from labelled foods seem healthier, with GM-free and palm oil-free labels having the strongest effect, according to a study of almost 2000 French, Swedish, British and Polish individuals.
UK campaign group Action on Sugar is calling on the government to prohibit confectionery price promotions and to introduce a candy tax of at least 20%.
Mars Wrigley Confectionery has defended accusations it is fueling an unjust association between chocolate and health by funding cocoa flavanol research and says chocolate ‘should not be considered a health food’.
Large CPG companies’ recent dropouts from the Grocery Manufacturers Association (GMA) including Mars and Nestlé were ‘more predictable’ than Amazon’s acquisition of Whole Foods last year, wrote Rabobank in its recent report.
The European Food Safety Authority (EFSA) wants feedback on the method it plans to use to calculate the maximum amount of sugar that can be included in a healthy diet.
Manufacturers' Evolved Nutrition logo makes foods high in sugar, fat and salt seem healthier than they are, according to campaign group Foodwatch which has compared products under the UK's traffic light and the industry-own label.
From technological advances to health and sustainability IOI Loders Croklaan’s director of innovation, Renee Boerefijn, sees an exciting future for innovation in the food sector.
Sugar may help cocoa flavanols to be better absorbed in the digestive system, however this will provoke a spike in insulin, undoing its beneficial effect, speculates a researcher at Coventry University.
The M&M’s maker Mars will take a minority stake in KIND Snacks, a deal that aims to bring KIND's nutrition bars and granola products onto the global stage.
Allulose-sweetened chocolate startup Allulite Nutrition debuted its products at the FNCE (Food and Nutrition Conference & Expo) show recently in Chicago, and it hopes to become a $1bn brand in the next few years for Hershey to acquire.
IOI Loders Croklaan says it has created a ‘breakthrough ingredient’ called Creamelt 600 LS, a non-hydrogenated low-saturated fat for confectionery fillings, which it will present at Fi Europe 2017.
There is an urgent need to better track community nutrition to support policymakers in improving the health of Aboriginal and Torres Strait Islander people living in remote communities.
They had a pretty lengthy courtship, but two years after they first began wooing New York Knicks player Kristaps Porzingis, Seattle-based vitality brand Zing Bar has tied the knot with the NBA star, who has made a ‘significant’ investment in the company,...
Nearly half of all consumers class low-sugar or sugar-free products as “extremely” or “very” important when deciding what to eat or drink with similar results for products free from genetically modified (GMO) ingredients.
Leaders in the US candy and sugar industry say pending GMO labeling laws should coincide with the FDA's extended nutrition facts panel compliance date.
Fitmeals is hoping its sugar-free, pea-protein fortified snacking chocolate can satisfy demand for healthier snacking in Germany, which it says has potential to be as big as in the UK.
Purple chocolate, coloured with nutrient-packed fruit and vegetable powders, can make healthy foods such as muesli more appealing or give indulgent ice cream a healthy halo, says Herza Schokolade.
The UK has set its sights on foods with a high calorie count as it updates the country’s childhood obesity plan, which previously focused on sugar reduction.
The British Retail Consortium (BRC) and the Food and Drink Federation (FDF) are calling on ingredient manufacturers, product specialists and researchers to submit details of sugar alternative ingredients to help companies reformulate their products.
Fruit d’ Or has announced approval by Health Canada for the omega-3 and omega-6 content of its multifunctional cranberry seed oil ingredient. The approved claim wording includes “for the maintenance of good health.”
