Industry leaders take the Bakery&Snacks’ podium to discuss the movement that is increasingly impacting all areas when it comes to creating stand out snacks, from trickier better-for-you formulations that do not compromise on indulgence, to simpler...
Industry leaders take the podium to discuss the movement that is increasingly impacting all areas when it comes to creating stand out snacks, from trickier better-for-you formulations that do not compromise on indulgence, to simpler labels and being as...
Swerve, one of the leading manufacturers and marketers of zero-sugar, keto-friendly, and plant-based sweeteners, is at the forefront of the sugar-free baking trend. The company’s innovation and expansion into monk fruit and allulose sweetener offerings,...
With sugar consumption continuing to increase and public health concerns about rising obesity rates, the sugar reduction trend will become more significant, experts say.
While ‘clean label’ was first mooted to describe simple, understandable ingredients, today it’s a broad concept that means different things to different consumers, influenced by a range of external factors, not all of which are conclusion or straightforward.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.
In this article we provide an overview of the current issue affecting confectionery and food manufacturers with the help of latest research provided by retail analysis IGD.
By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD
With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....
The supplier says its innovations with different levels of oils and fats can assist the food industry in its quest to balance nutrition with taste and indulgence.
Cadbury-owner Mondelēz International says it remains committed to reformulation via reducing portion sizes after a backlash over its move to shrink the sizes of all Cadbury chocolate bars sold in multipacks in the UK without changing the price.
The food industry is under massive pressure to reformulate products with less sugar. And in light of the voluntary target in the UK for manufacturers to meet a 20% cut in sugar by 2020 unlikely to be met, campaigners are increasingly demanding that mandatory...
Consumers are now paying more attention to the ingredients and nutritional content in the products they purchase and are becoming more mindful about what they put in their bodies, food experts and analysts agree, and confectionery is on the front line...
McVitie’s is reducing sugar in nine of its best-selling UK biscuits by up to 10%, in what it calls a breakthrough in sugar reduction that doesn’t compromise taste.
Mars, Mondelez and Nestlé have insisted they are committed to their sugar-reduced items following accusations they do not back healthier versions of products with the necessary marketing spend.
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.
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
We spoke with the Chicago-based ingredient company at IBIE 2019 about how its non-digestible, essentially calorie-free ‘rare sugar’ can change the better-for-you and functional side of chocolate and candy.
The Faculty of Dental Surgery at the Royal College of Surgeons is lobbying for ‘sugar-free schools’ and a recommitment to previously established nutrition standards.
Malaysia has implemented its sugar tax targeting sugar-sweetened beverages (SSBs) in the country, which has led major beverage companies to reformulate products in an attempt to curb its impact – but is this enough to meet the government’s goal of combatting...
The snacking and confection giant has unveiled a secondary version of its popular milk bar in India that will contain 30% less sugar than the original and no added artificial sweeteners.
The Ferrara Candy Co. brand has reformulated its chocolate recipe for all of its double-dipped products and many of its other chocolates, including double-dipped peanuts, chocolate-covered almonds and malt balls.
David Manzini says that new bars will be available in the shops in Britain next year, as he also announces changes to his leadership team, making it more diverse.
